Thursday, December 8, 2011

Indian Lamb with Onions and Potatoes, Yum!

Today was a full on baking and cooking day.  I baked a loaf of Rustic Bread (recipe on then went to the store to get supplies for baking MORE Christmas cookies.  In the afternoon, Michael and I prepared a leg of lamb for one of our favorite recipes, Indian Lamb with Potatoes and Onions.  The recipe is in A Taste of India Cookbook by Madjhur Jaffrey.  I can't say enough good things about this recipe.  It takes time to prepare but is definitely worth it.  The sauce for the lamb is just 4 large sliced onions sauteed in veg oil for an hour or so until they are a warm brown color.  The lamb meat, cut in 1 1/2 inch chunks, is marinated in dry spices of garlic, ginger, red pepper, ground cumin, ground coriander and tumeric.  When the onions are browned, you add the meat to the pot and saute for 10 minutes, then add about 5 or 6 yukon gold potatoes cut in a 2 inch dice and cook for an additional 5 minutes, add 2 cups of water, stir, bring to a simmer, cover and simmer for 1 hour 10 minutes.  MMMMmmmmmmm.  Serve with some good bread and a side of spinach for a great meal.

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