Written by Meena Agarwal on August 4th, 2011 |
Let me start by saying that I love receiving your comments and emails. And although I try to respond to them as frequently as I can, many do manage to slip through the cracks - and for that, I apologize. However, although I may not reply to some of your comments, requests or suggestions, you can be assured that I do take each and every one of them into consideration. Well, almost all of them.
Of all the legitimate requests I get for recipes, Lamb & Potato Curry has to be one that most frequently occurs. But not just any lamb curry, many of you want to know how to make this rich and creamy restaurant classic a tad bit healthier, simpler and quick enough for a regular weeknight meal. Well, my friends, I hear ya! This may come as a surprise, but I’m not a fan of restaurant lamb curries myself. I find most restaurant versions too bland and not to mention, oily for my taste. So when a craving of something rich and sinful hits me, I head to my kitchen instead of the Punjabi take-out next door. I created this recipe on one such day when I was desperate to find something that feed my need. I wouldn’t call this a classic Lamb and Potato Curry recipe, but it does come fairly close to feeling rich and creamy, without the added dose of extra fat. On days when I’m feeling extra healthy, I also throw in a bunch of chopped spinach for some added green. Blasphemy yes, delicious - you bet!
LAMB & POTATO CURRY
Prep time: 15 min | Cooking time: approx. 1hr | Serves: 4
4-5 whole cloves
4-5 whole cardamoms
1 cinnamon stick
1 tsp cumin seeds
1/2 tsp chilli powder
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
1 tbsp ginger-garlic paste
1 large onion, finely chopped
2 medium tomatoes, finely chopped
2 medium potatoes, peeled and quartered
1 lb lamb pieces, bone-in
salt, to taste
water, as needed
3 tbsp light cooking oil
Sauté whole spices with cumin seeds and onions in hot oil till lightly browned. Add in tomatoes, ginger and spices, and cook for a cou-ple of minutes till tomatoes soften and pulp.
Add in lamb and water, and cook covered for about 40 minutes. Add in potatoes and salt, and cook covered for another 20 minutes till lamb is tender and potatoes are cooked through.