Tuesday, September 16, 2014

Minced Lamb with Potatoes

Pasture bum at the Big Red Farm.
Not becoming curry anytime soon.
This curry has quickly become a favorite in our house.  Lamb is delicious, healthy, and locally available.  We get our minced (or, here in the States, ground) lamb from Cherry Grove Farm, our neighbors up the road.

adapted from Curry Easy by Madhur Jaffrey

serves 4-6

3 Tablespoons olive or coconut oil
2 3-in. cinnamon sticks
1 medium onion, peeled and finely chopped
1 teaspoon peeled and finely grated fresh ginger
3 cloves garlic, peeled and finely chopped
2 lbs ground or minced lamb
3 Tablespoons plain yogurt
3 Tablespoons tomato paste OR 1/4 cup tomato puree
1 teaspoon ground cumin
2 teaspoons ground coriander
pinch cayenne pepper
1/4 teaspoon ground turmeric
1 3/4 teaspoons salt
10 oz potatoes, cut into 3/4-inch cubes

Cascade of potatoes
Put the oil in a large frying pan or saute pan and set over medium-high heat.  When hot, put in the cinnamon sticks.  Let them sizzle for 5 seconds.  

Put in the onion.  Stir and fry until it browns at the edges.  Add the ginger and garlic.  Stir for 1 minute.  

Add the lamb.  Stir and fry, breaking up the lumps until the meat loses its redness.  

Add the yogurt, tomato paste, cumin, coriander, cayenne pepper and turmeric.  Stir for 1 minute.  

Add the salt, potatoes, and 2 cups water.  Stir and bring to the boil.  Cover, lower the heat and cook gently for 30 minutes, until potatoes are tender.

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