Delhi Style Lamb With Potatoes Food

DELHI-STYLE LAMB WITH POTATOES

Delhi-Style Lamb With Potatoes image

Make and share this Delhi-Style Lamb With Potatoes recipe from Food.com.

Provided by asharpe2

Categories Lamb/Sheep

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons oil
2 onions (chopped)
5 garlic cloves
400 g lamb (diced)
1 (400 g) can tomatoes
1 tablespoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
3 teaspoons salt
450 potatoes (diced)
1 cup red lentil
3 cups water

Steps:

Fry onions, garlic, meat.
Add tomatoes, cumin, coriander, turmeric, cayenne, salt.
Cook on high for 10-15 mins until oil seems to separate.
Add potatoes, lentils.
Cook on low for 70 mins (or in crockpot).

Nutrition Facts : Calories 9502.9, Fat 24.2, SaturatedFat 7.5, Cholesterol 49, Sodium 1637.3, Carbohydrate 2112.9, Fiber 267.4, Sugar 96, Protein 262

DELHI-STYLE BHUNA LAMB

Delhi-Style Bhuna Lamb image

Categories Sauce Lamb Fry Raw Boil

Yield serves 4¿6

Number Of Ingredients 12

Ingredients

5 tablespoons olive or canola oil
1 stick cinnamon
2 bay leaves
8 cardamom pods
1 1/2 cups finely chopped onions
2 large cloves garlic, crushed to a pulp
One 1 1/2-inch piece fresh ginger, peeled and finely grated
2 pounds boneless lamb from the shoulder, cut into 1 1/4-inch pieces
1/2 teaspoon cayenne pepper
1 1/4-1 1/2 teaspoons salt
1 teaspoon homemade or store-bought garam masala (page 285)
4 tablespoons finely chopped fresh cilantro

Steps:

Pour the oil into a wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, bay leaves, and cardamom. Let these sizzle for 10 seconds. Now add the onions. Stir and fry until the onion pieces start to turn brown at the edges. Add the garlic and ginger and stir once or twice. Now add the meat. Stir until it loses its raw color. Add the cayenne, salt, and 1 1/4 cups water. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 60-70 minutes or until the meat is tender. Remove lid and turn heat to high. Stir and cook until most of the liquid has been absorbed and the meat has a brownish (bhuna) look. Add the garam masala and cilantro. Stir to mix and turn off the heat.

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