Curried Lamb And Potatoes Recipes

CURRIED LAMB AND POTATOES

Steps:

• In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.

CURRY LAMB SHANKS WITH POTATOES

Steps:

• Season the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.
• Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer.
• Simmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating.
• Serve the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.
• Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.

CLASSIC LAMB & POTATO CURRY

Steps:

• Wash and drain your meat. Peel and chop 3 - 4 onions.
• Place the meat, onions, 2 tsp ginger, 2 tsp garlic, cinnamon sticks, bay leaves, cardamoms, fenugreek seeds and salt (to your taste) in a pot and cover. Turn the flame to full and cook for 20 - 25 minutes, stir occasionally.
• Gradually you will find that there will be a lot of fluid in the saucepan (top left photo), let the meat cook covered till most of this fluid has evaporated. Remember to stir the curry, stirring prevents it from burning and helps break down the onions, ginger and garlic.
• Once most of the fluid has evaporated and you can see the oil/fat from the meat has separated and is bubbling around the edges of the pan, you're ready to add the oil and spices. I normally add 3 serving spoons, the flat wooden spoon here being my measurement of oil (top right photo) but I estimate this to be about 80 - 100ml. You do need a fair amount of oil for the spices to fry well, you can't expect to cook a decent curry without adding extra oil. Photo on the bottom left, shows you what your meat should look like before adding spices. Once you've added the oil proceed to add spices; add ½ tsp of turmeric (add 1 tsp if you want more colour)....
• tsp of chilli powder (use less/none if you want a mild curry, this is a medium heat curry), 2 heaped tsp mixed curry powder, 1 tsp ground coriander and 1 tsp ground cumin.
• Mix the spices well and allow to fry over a low flame for 5 - 10 minutes to remove the raw taste. You have to be careful at this stage as the curry has very little liquid in it, so has a tendency to burn at the bottom. Make sure you stir it frequently to prevent this. I usually half cover the curry and keep my lid slightly ajar, this helps me keep an eye on the curry and I can smell if it's starting to burn at the bottom. If your curry does brown a little add some water, approximately ¼ glass and leave it to soften the burnt parts then scrape off with a wooden spoon, this normally doesn't affect the taste. If however it burns REALLY badly, I suggest changing pots.
• Meanwhile peel and halve 5 medium potatoes. Rinse and add to the pot, cover again and leave to simmer over a low - medium flame for a further 5 minutes. When the potatoes are half cooked (bottom right photo), you're ready to add water. Don't overcook the potatoes as you will boil them and don't want them to disintegrate.
• Add 1.5 glasses of cold water. After adding the water you should find that the oil from the curry rises to the top. Cover, turn the heat back up to full and allow to boil vigorously for a further 8 -10 minutes. You may add several whole chillies at this point, more for decorative purposes than flavour. Check the salt before taking the curry off the heat and adjust if necessary.
• Remove from the heat, leave covered for several minutes to allow the oil to rise to the top then garnish with fresh coriander. Enjoy your lamb and potato curry with rice, pilau or a flat bread.

CURRY OF LAMB BREAST AND POTATOES

Steps:

• Remove most of the visible fat from the top of the lamb breasts, leaving the fell, or pink skin, on top. Cut each breast between the ribs. (You should have 12 pieces.)
• Place the ribs in one layer in a large Dutch-oven-type pot or kettle and cook them, covered, over medium heat for about 20 minutes, turning the pieces occasionally, until they are well browned and crisp and most of the fat has melted from them.
• Transfer the ribs to a plate and discard the rendered fat. Place the lamb pieces back in the pot with the onions and saute for 1 minute. Add the curry powder, chili powder, tomato paste, apples and salt. Mix well, and add 3 cups of water. Bring to a boil, reduce the heat to low, cover, and boil gently for 30 minutes.
• Add the potatoes to the pot, and cook for another 30 minutes.
• Serve immediately, or cool and refrigerate.