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Potatoes With Lamb

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  Corn oil 2 Cup (32 tbs) (For Deep Frying)
  Potatoes 3 , diced
  Spring lamb 1 Pound, boned, cubed
  Natural yogurt 4 Tablespoon
  Ginger pulp 1 Teaspoon
  Chilli powder 1 Teaspoon
  Garam masala 1 Teaspoon
  Garlic pulp 1 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Onions 2 , sliced
  Cardamoms 2
  Black cumin seeds 1⁄4 Teaspoon
  Cinnamon stick 1
  Black peppercorns To Taste
  Bay leaf 1 Small
  Cherry tomatoes 8
  Chopped fresh coriander 1 Tablespoon

1. Heat the oil in a deep frying pan, add the potatoes and fry for 6-8 minutes until they are coated with the oil and a crisp golden colour. Remove from the pan with a slotted spoon and drain on kitchen paper.
2. Place the cubed lamb in a bowl, add the natural yogurt, ginger, chilli powder, garam masala, garlic, ground cardamom and salt. Rub the spices into the lamb and set aside.
3. Remove all but 5 tablespoons of oil from the pan, add the onions, cardamoms, cumin seeds, cinnamon, black peppercorns and bay leaf and fry for about 3 minutes. Add the lamb and spice mixture and stir-fry for a further 3 minutes. Cover the pan with a lid and cook for 15-20 minutes or until the liquid has evaporated and the lamb is tender.
4. Stir in the cherry tomatoes, fried potatoes and fresh coriander and heat through. Transfer to a serving dish and serve at once.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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