Recipe for cooking lamb and potato curry
Indian Main Dish Meats :: Indian Main Dish Meats
Serve with hot cooked rice or Puris.
1 large onion, chopped
6 cloves garlic, minced
1 jalapeño pepper, minced
1/4 c. canola (or other vegetable) oil
1 (1 1/2 pound) boneless lamb shoulder, cut into 1-in. cubes
1 (16 ounce) can whole tomatoes (with liquid)
1 Tbsp. ground coriander
1 Tbsp. ground cumin
2 tsp. salt
1 tsp. ground turmeric
1 tsp. chili powder
3 med. potatoes, quartered
2 c. water
2 Tbsp. vinegar
Snipped fresh cilantro
Cook and stir onion, garlic and jalapeño pepper in oil in Dutch oven until onion is tender. Add lamb. Cook and stir over med.-high heat until lamb is light brown, about 15 mins.; drain fat. Stir in tomatoes, coriander, cumin, salt, turmeric and chili powder; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered or without a lid, stirring occasionally, until sauce is thick, about 15 mins.
Add potatoes, water and vinegar. Heat to boiling; reduce heat. Cover and simmer 15 mins. Uncover and simmer, stirring occasionally, until lamb and potatoes are tender and sauce is thickened, 15 to 20 mins. Sprinkle and distribute with cilantro.
Serve with hot cooked rice if desired.
Yields 6 servings.
