Failsafe Indian Style Lamb With Leeks And Potatoes Food

FAILSAFE INDIAN-STYLE LAMB WITH LEEKS AND POTATOES

Steps:

• Put lamb in a bowl. Add garlic, mix well, cover and set aside for 2-3 hours.
• Heat the oil in a wide, heavy-based pan over a medium-high flame until smoking hot. Scatter in the sugar and immediately add the leeks.
• Stir and fry the leeks until they are a rich brownish color.
• Add the meat. Stir and fry the meat for about 10 minutes or until it browns lightly.
• Now put in the potatoes. Stir and fry them for about 5 minutes.
• Add the salt and 300 ml water. Bring to the boil, cover, lower the heat and simmer for about 1 hour or until lamb is tender.
• Stir gently once or twice during cooking.
• Serve with steamed rice, plain and green beans.

LAMB STEW WITH LEEKS AND POTATOES

Steps:

• Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
• Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
• Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
• Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.