SHEPHERD'S PIE WITH GROUND LAMB AND SWEET POTATOES
Yams mixed with tahini and green onions top this special shepherd's pie.
Provided by mina
Categories Meat and Poultry Recipes Lamb Ground
Time 1h50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour.
- In the meantime, heat a large skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
- Add onion, leek, and celery to the skillet and saute until tender, 4 to 5 minutes. Stir in tomato sauce, chickpeas, cumin, salt, and pepper. Reduce heat; simmer 5 to 10 minutes. Return lamb to the skillet and simmer for 1 to 2 minutes more.
- Reduce oven temperature to 325 degrees F (165 degrees C). Pour lamb mixture into a baking pan. Mash the sweet potato in a bowl, stir in tahini and green onions, and spread on top of the lamb.
- Bake in the preheated oven until bubbling throughout and top is lightly browned, about 40 minutes.
Nutrition Facts : Calories 368.8 calories, Carbohydrate 40.7 g, Cholesterol 38 mg, Fat 16.4 g, Fiber 7.9 g, Protein 17 g, SaturatedFat 4.4 g, Sodium 538.9 mg, Sugar 8.6 g
CURRIED LAMB AND POTATOES
Loads of rich flavors and spices make this a warming, inviting meal. It's a great way to impress at a family get-together. -Subrina Goosch, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 337 calories, Fat 19g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 935mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.
GROUND LAMB WITH POTATOES
Our family eats this so frequently that, along with a moong dal, rice, a yogurt relish, and pickles, we consider this to be our "soul food" meal. Nothing fancy here, only the homey and soothing.
Yield serves 4¿6
Number Of Ingredients 14
Steps:
- Pour the oil into a large frying pan or sauté pan and set over medium-high heat. When hot put in the cinnamon sticks and let them sizzle for 5 seconds. Put in the onions and stir and fry until the onion pieces turn brown at the edges. Add the ginger and garlic and stir for a minute. Add the lamb. Stir and fry, breaking up the lumps until the meat loses its redness. Add the yogurt, tomato puree, cumin, coriander, cayenne, and turmeric and stir for a minute. Add the salt, potatoes, and 2 cups water. Stir and bring to a boil. Cover, turn heat to low, and cook gently for 30 minutes.
LAMB AND POTATO SKILLET
Feeling like a quick Irish adventure? You'll have one with this simple supper dish that combines ground lamb, leek, dill and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 28m
Yield 4
Number Of Ingredients 10
Steps:
- Cook lamb, leek and garlic in 10-inch skillet over medium heat, stirring frequently, until lamb is brown; drain.
- Stir remaining ingredients except tomatoes into lamb mixture. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until potatoes are tender. Remove bay leaf. Stir in tomatoes; heat through.
Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg
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
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