LAMB WITH POTATOES AND PEAS
Make and share this Lamb With Potatoes and Peas recipe from Food.com.
Provided by byZula
Categories Curries
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook lamb and onion over medium-high heat until meat is browned and onion is soft.
- Drain fat.
- Stir in spices, seasonings, potatoes and water.
- Cover and simmer until potatoes are soft, about 30 minutes.
- Stir occasionally to break up potato.
- Add peas and tomato and simmer for another 5 minutes.
- Serve 1 cup of lamb mixture over 1/2 cup rice.
Nutrition Facts : Calories 686.1, Fat 21, SaturatedFat 8.4, Cholesterol 55.2, Sodium 836.6, Carbohydrate 99.4, Fiber 8.4, Sugar 6.5, Protein 24.7
LAMB CHOPS WITH LEMON POTATOES AND MINTY PEAS
Lamb and mint are a classic flavor combo, but the beauty of this recipe is that all the elements come together at the same time, creating the perfect, and quick, weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425˚ F. Toss the potatoes and garlic with 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a microwave-safe dish. Spread in as even a layer as possible. Add the lemon juice and chicken broth, cover with plastic wrap and microwave 10 to 12 minutes. Transfer the potatoes and liquid to a 9-by-13-inch baking dish. Roast in the oven, uncovered, until the potatoes are light golden and much of the liquid has evaporated, about 20 minutes.
- Meanwhile, season the lamb chops with salt, pepper and the oregano. Heat the remaining 1 tablespoon olive oil with 2 tablespoons butter in a large skillet over medium-high heat. Working in 2 batches, add the lamb chops and cook, basting occasionally with a large spoon, about 4 minutes per side for medium doneness. Transfer the lamb chops to a plate to rest; tent with foil.
- Melt the remaining 1 tablespoon butter in another large skillet over medium heat and add the peas. Cook until heated through, about 4 minutes. Remove from the heat, season with salt and pepper and stir in the mint.
- Divide the lamb chops, potatoes and peas among plates. Serve with lemon wedges.
Nutrition Facts : Calories 620, Fat 41 grams, SaturatedFat 17 grams, Cholesterol 124 milligrams, Sodium 586 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Sugar 5 grams, Protein 32 grams
LAMB CURRY WITH PEAS
For this curry, cubes of lamb become meltingly tender and richly flavored after a long, slow braise with spices like cinnamon, cardamon and turmeric. Thick Yukon Gold potatoes and frozen peas add some additional texture, while a half cup of whole-milk yogurt adds a refreshing creaminess. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Season the lamb with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the lamb in a single layer and brown, turning once, 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
- Add the tomatoes to the pot and cook, stirring, until they break down, 4 to 5 minutes. Add the lamb and any juices from the plate. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
- Tuck the potatoes among the lamb pieces, submerging them in the liquid; season with 1/2 teaspoon salt. Cover and simmer until the potatoes are cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes occasionally, until the curry is thickened, 8 to 10 minutes. Stir in the peas and heat through.
- Remove the curry from the heat and stir in the yogurt. Thin with water, if necessary; season with salt. Serve with rice and top with mint.
MOROCCAN-STYLE LAMB SHANKS WITH POTATOES AND PEAS
Steps:
- Heat the oil in a small heavy pot or skillet, and stir in the onion, garlic, ginger, and saffron; then lay in the lamb shanks. Cook for about 5 minutes over low heat, stirring frequently and turning the shanks over. Pour in enough water to cover, and sprinkle with about 1/2 teaspoon salt and several grindings of pepper. Cover, and continue to cook over low heat for 1 1/2-2 hours, until the shanks are very tender; check the level of liquid, and add more water if necessary so that it just covers the shanks. Add the potatoes, and simmer for 20 minutes; then add the peas, preserved lemon, and olives, and cook another 4 or 5 minutes. Fish out one of the shanks and the potatoes, and place on a warm plate; then, with a fine-mesh scoop, pick up all the peas and seasonings and scatter them over the meat. Pour on some of the cooking sauce (you'll only use about half of it), and sprinkle the parsley and cilantro on top.
- Variations
- I've used lima beans instead of peas, as well as a handful of fava beans, when I have them in the garden; both take a little longer to cook than the peas, so allow for that. If you don't have preserved lemon, either store-bought or homemade, use a couple of slivers of fresh lemon peel, finely julienned. And don't worry if you don't have fresh cilantro-parsley alone is fine. Be sure to save the rest of the cooking sauce.
LAMB TAGINE WITH POTATOES AND PEAS
Steps:
- Heat the oil in a wide pan or casserole. Put in the onion, garlic, ginger, saffron, and meat. Cook on low heat for about 5 minutes, turning over the meat. Cover with water, season with salt and pepper and cook, covered, over low heat, for 1 to 1 1/2 hours, or until the meat is very tender, turning the pieces over once in a while.
- Add the potatoes, cutting any large ones in half. Top up the water, if necessary, and cook 20 minutes, or until the potatoes are tender. Then add the peas, preserved lemon peel cut into thin strips, if using, olives, coriander, and parsley, and cook, uncovered, for 5 minutes longer, or until the peas are tender and the sauce reduced and thick.
- variation
- Young fava beans can be used instead of peas, but they will need to be cooked for at least 10 minutes.
SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES
These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice.
Provided by Thedoctor Inthetardis Withrose
Categories World Cuisine Recipes Asian Thai
Time 6h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
- Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 25.2 g, Cholesterol 66.9 mg, Fat 19.6 g, Fiber 5.7 g, Protein 25.7 g, SaturatedFat 12.8 g, Sodium 412.1 mg, Sugar 6.1 g
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