Recipe Provided By "Nik Sharma"
Courtesy of American Lamb Board
3 tbsp Neutral oil, (such as grapeseed)
1 tsp Garam masala, (homemade or store-bought)
1 tsp Ground black pepper
0.50 tsp Ground Kashmiri chili
0.50 Ground turmeric
0.50 Ground cardamom
1 White or yellow onion, (diced)
2 tbsp Grated garlic
2 tbsp Grated ginger
1 Boneless American lamb shoulder, excess fat trimmed and discarded, cut into1 inch (2.5 cm) pieces
Fine sea salt
0.50 cup Water
1 Russet potato, (peeled and cut into 1 inch (2.5 cm) cubes)
1 cup Plain unsweetened coconut milk
2 tbsp Fresh lemon or lime juice
2 tbsp Chopped cilantro, tender stems and leaves (for garnishing)
1Heat (at medium heat)2 tablespoons of the oil in a medium Dutch oven or saucepan with a heavy lid over. Add the garam masala, black pepper, Kashmiri chili, turmeric, cardamon. Sauté until fragrant, 30 to 45 seconds. Add the onion and sauté until translucent and soft, (4 to 5 minutes). Stir in the garlic and ginger and cook for 1 minute. Add the lamb. Sauté the lamb until the meat starts to brown, (8 to 10 minutes). Add the water and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook until the lamb is tender (about 1 hour).
2While the lamb cooks, preheat the oven to 400F/200C. Spread the potatoes out onto a rimmed baking sheet. Toss the potatoes with 1 tablespoon oil and 1/2 teaspoon salt, spread in a single layer, and roast in the oven until the outside is golden brown and crisp while the insides are soft and easily pierced with a knife, (25 to 30 minutes). Remove from the oven.
3Once the lamb is cooked, stir in the coconut milk and lemon juice. Taste and season with salt. Add the potatoes and garnish with the cilantro. Serve hot or warm.
Storage:
4Leftovers will stay good for up to 3 days if stored in an airtight container in the refrigerator.
Note:
5Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Ingredients
3 tbsp Neutral oil, (such as grapeseed)
1 tsp Garam masala, (homemade or store-bought)
1 tsp Ground black pepper
0.50 tsp Ground Kashmiri chili
0.50 Ground turmeric
0.50 Ground cardamom
1 White or yellow onion, (diced)
2 tbsp Grated garlic
2 tbsp Grated ginger
1 Boneless American lamb shoulder, excess fat trimmed and discarded, cut into1 inch (2.5 cm) pieces
Fine sea salt
0.50 cup Water
1 Russet potato, (peeled and cut into 1 inch (2.5 cm) cubes)
1 cup Plain unsweetened coconut milk
2 tbsp Fresh lemon or lime juice
2 tbsp Chopped cilantro, tender stems and leaves (for garnishing)
Directions
1Heat (at medium heat)2 tablespoons of the oil in a medium Dutch oven or saucepan with a heavy lid over. Add the garam masala, black pepper, Kashmiri chili, turmeric, cardamon. Sauté until fragrant, 30 to 45 seconds. Add the onion and sauté until translucent and soft, (4 to 5 minutes). Stir in the garlic and ginger and cook for 1 minute. Add the lamb. Sauté the lamb until the meat starts to brown, (8 to 10 minutes). Add the water and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook until the lamb is tender (about 1 hour).
2While the lamb cooks, preheat the oven to 400F/200C. Spread the potatoes out onto a rimmed baking sheet. Toss the potatoes with 1 tablespoon oil and 1/2 teaspoon salt, spread in a single layer, and roast in the oven until the outside is golden brown and crisp while the insides are soft and easily pierced with a knife, (25 to 30 minutes). Remove from the oven.
3Once the lamb is cooked, stir in the coconut milk and lemon juice. Taste and season with salt. Add the potatoes and garnish with the cilantro. Serve hot or warm.
Storage:
4Leftovers will stay good for up to 3 days if stored in an airtight container in the refrigerator.
Note:
5Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
