Best 2 Curried Lamb And Potatoes Recipes
Embark on a culinary journey to tantalize your taste buds with a delectable dish that blends the richness of lamb and the earthy goodness of potatoes, all enveloped in a symphony of aromatic spices. This curried lamb and potatoes extravaganza is a harmonious blend of flavors, textures, and colors that will leave you craving for more. With two distinct yet equally enticing recipes to choose from, you can tailor the experience to your preferences. One recipe takes you on a traditional route, employing a slow-cooker to coax out the tenderest lamb and potatoes, while the other offers a time-efficient alternative, utilizing a pressure cooker to expedite the cooking process. Both recipes culminate in a fragrant and flavorful curry that promises to transport you to culinary paradise.
Here are our top 2 tried and tested recipes!
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.
CURRY OF LAMB BREAST AND POTATOES
Provided by Jacques Pepin
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
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.
Tips:
1. Choosing the Right Lamb: Select high-quality lamb shoulder or leg, known for their rich flavor and tender texture. Look for meat that is evenly colored and free from excessive fat. 2. Tenderizing the Lamb: Marinating the lamb overnight in a mixture of yogurt, spices, and herbs helps tenderize the meat and infuses it with flavor. Alternatively, using a meat tenderizer tool can also help break down the muscle fibers. 3. Searing the Lamb: Searing the lamb in a hot pan before braising or stewing creates a flavorful crust and locks in the juices. This step is crucial for developing depth of flavor in the final dish. 4. Building the Sauce: The sauce is a key element in curried lamb and potatoes. Use a combination of aromatic spices, such as cumin, coriander, turmeric, and garam masala, to create a flavorful base. Adding fresh ginger, garlic, and onion adds depth and complexity to the sauce. 5. Simmering the Stew: Simmer the lamb and potatoes in the sauce over low heat until the meat is fall-off-the-bone tender and the potatoes are cooked through. This process can take anywhere from 1 to 2 hours, depending on the cut of lamb used. 6. Adjusting the Consistency: If the sauce is too thick, add a little water or broth to thin it out. Conversely, if the sauce is too thin, simmer it for a longer period to reduce and concentrate the flavors. 7. Garnishing and Serving: Garnish the curried lamb and potatoes with fresh cilantro, mint, or parsley for a pop of color and freshness. Serve the dish with steamed rice, naan bread, or roti for a complete meal.Conclusion:
Curried lamb and potatoes is a delicious and flavorful dish that combines the richness of lamb with the hearty goodness of potatoes. By following these tips, you can create a tender and succulent stew that is sure to impress your family and friends. Experiment with different spice combinations and ingredients to tailor the dish to your taste preferences. Whether you enjoy it as a main course or as part of a larger spread, curried lamb and potatoes is a versatile and satisfying dish that is perfect for any occasion.
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