‘Tis the season to be jolly: Lamb with Green Peppers
I’m almost embarrassed to say what I’m going to say: I LOVE winter! Yes, I really, really, do. I love everything about it: the snow covered roof tops, cashmere sweaters and scarfs, hot chocolate dunked biscotti, Hubby Dear moaning while scraping ice off his windshield… Okay, scratch that, maybe I don’t truly enjoy watching him do that, but it’s just a part of the season I’ve come to reckon with, like baking cookies. Yes, quite like that, except not so rewarding. Well, you get what I mean!The reason for my embarrassment is because I seem to invite such odd looks from people when I say it. They all look at me in a ‘are-you-serious-or-just-plain-crazy’ kinda way. But I beg to differ! I mean, wouldn’t you prefer engulfing yourself in soft warm fabrics and eating rich stews as opposed to sweating through the day? I do at least.
Which brings me back to my favourite season: the Holidays! With the lighting of the city Christmas tree last weekend in Toronto, the official holiday season has begun. The lights have gone up, and huge cuddly Santas can be seen around town taking letters from little kids. Which also means, it’s about time I get into my Holiday skin. And to kick things off, I thought, what better than to start here. Yes, right here! On this blog. The one place I seem to spend most of my waking time at.
So I gathered all my little elves, in my case that would simply mean my brain cells, and put together a fabulous treat for you all. There will be some wonderful new features on the blog, a fantabulous Holiday Gift Guide for food lovers of all kinds, and a bunch of bewitching prizes to be won! And need I mention, a load of delicious holiday recipes to lure your friends and family with. So watch this space in the coming week when I’ll dig into my goody bag and throw a celebration your way. Until then, there’s always lamb…
LAMB WITH GREEN PEPPERS
Prep time: 10 min | Cooking time: 45 min | Serves: 42 lbs boneless lamb, cut into 1-inch cubes
1 large onion, finely sliced
1 green pepper, chopped
1 cup plain yogurt
1 tbsp ginger-garlic paste
1 tbsp tomato paste
1 tsp red chili powder
1 tbsp coriander powder
1 tsp garam masala powder
1 tsp nigella seeds
1 tsp cumin seeds
2 tbsp cooking oil
fresh coriander leaves, chopped for garnish
water, as needed
salt, to tasteMARINATE lamb for at least an hour in a blend of yogurt and ginger-garlic paste.
HEAT oil in a deep pan and add nigella and cumin seeds. Once they start to sizzle, add in sliced onions and fry till lightly browned.
STIR in spices and tomato paste, and add in the marinated lamb along with the yogurt.
COOK covered on low heat for 35-40 minutes till lamb is tender, adding water in between if it starts to dry up and stick to the pan. Season with salt and add in chopped peppers, letting it cook for another 5-10 minutes.
GARNISH with chopped coriander leaves and serve warm.
November 28th, 2007 13:06
This dish looks absolutely delicious! Will need to be trying this very very soon.
November 28th, 2007 14:06
Hmm, Yummy Yummy !
November 28th, 2007 14:45
Wow!!! I love lamb. And yours looks so yummy. Pic is beautiful and the recipe seems to be simple. Cant’ wait to try it.
November 28th, 2007 16:08
Looking forward to it all!!
November 28th, 2007 17:36
You made winter sounds so wonderful!!! The lamb looks so good!
November 28th, 2007 19:16
mmm i look forward to that!
November 28th, 2007 22:54
What a beautiful dish! I can taste it from here! Literally I wanna lick the screen
November 28th, 2007 23:58
Meena, looks great- You’re my one-stop for all the different kinds of meat recipes i’ve tried out..And not one has flopped -Thanks! If there’s ever a vegetarian north-indian recipe i want to try out - i find it here..
Btw, basic question - we southies, add ground coconut to our meat gravies, and we are able to refrigerate it for a day or 2 without the gravy going bad. Have never tried yoghurt - will yoghurt make the gravy sour in a day’s time, or it stays?
I make most of my curries yoghurt-based, and they keep quite well in the fridge upto 2-3 days. If needed, they also keep well frozen. The sourness really depends on the kind of yoghurt you use, I prefer to use plain Greek yoghurt.
November 29th, 2007 08:36
Meena,I can feel the warmth of that dish.
November 29th, 2007 11:22
Oh I adore winter, and all the things you’ve mentioned about it, too. I love the thought of the hot chocolate dunked biscotti, I think I’m going to have to buy some biscotti just so I can dunk it in hot chocolate!!!
November 30th, 2007 04:39
awesome………mouth watering!!!!!!!!
November 30th, 2007 18:59
Hey now this is the really talent of photograpy i say.Nice one and lovely presentation
December 3rd, 2007 15:08
I love winter myself, at least right up until the last holiday decoration is gone. Then I am dying for spring
December 19th, 2007 18:32
I love lamb as it is but this dish looks fabulous! Simple, yet delicious. Thanks for sharing!
December 20th, 2007 12:57
Meena,
I love your website! I just discovered it in my search for delictable food recipes and it’s one of my favorite sites!
Have you tried this recipe with any other meats (pork, beef?) Although I love lamb, my husband is not to keen on lamb, so I wanted to see if this might work with other meats.
January 17th, 2008 12:02
Now that does look totally sexy………I am sure it tasted heavenly……….just so good.