Potato, cooked with lamb curry, becomes tastier.
- 1 pound tender lamb (on the bone)
- 2 big finely sliced onions
- 1 tbsp fresh ginger paste
- 1 tbsp fresh garlic paste
- 1 ½ cup yogurt
- 1 tbsp kashmiri red chili powder( Deggi Mirch)
- ½ tbsp turmeric powder
- 1 tbsp coriander powder
- ½ pound potatoes peeled and quatered
- 1 tbsp garam masala
- ½ cup cooking oil/ ghee
- 1 tbsp finely chopped coriander leaves
- Salt to taste.
- Wash the meat and dry it thoroughly. Add to meat in a bowl, ginger garlic paste, yogurt,chilli, turmeric and coriander powders. Mix all the ingredients thoroughly and leave to marinate for half an hour.
- Heat 2 tbsp oil/ ghee in a heavy based pan. Add the potatoes and fry for 10 to 12 minutes to a crisp golden colour,stirring occasionally. Drain and keep aside.
- Add remaining oil/ghee in the same pan and fry sliced onion till they are golden coloured.
- Add the meat and the marinade, stirring frequently. Fry for 5 minutes,then add 3 cups of water and salt.Mix once again and cover with the tight fitting lid.
- Reduce the heat and cook gently for about an hour untill the sauce has thickened and the meat is tender. Adjust the consistency of sauce by adding water.
- Add the fried potatoes and cook for a few minutes so that they absorb some of the sauce and the flavour. Now sprinkle garam masala and stir carefully for a minute.
- Take out in a serving dish and garnish with coriander.
- Serve with roti (Indian flatbread).
Tips: To prevent potatoes from turning brown after peeling, put them in room
temperature water and pour half teaspoonful of salt.
Do You Know?
The notion that “all of the potato’s nutrients” are found in the skin is an urban legend. While the skin does contain approximately half of the total dietary fiber, more than 50% of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato.