Best Curry Of Lamb Breast And Potatoes Recipes

CURRIED LAMB AND POTATOES

Steps:

• In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.

CURRY LAMB SHANKS WITH POTATOES

Steps:

• Season the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.
• Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer.
• Simmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating.
• Serve the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.
• Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.

CURRY OF LAMB BREAST AND POTATOES

Steps:

• Remove most of the visible fat from the top of the lamb breasts, leaving the fell, or pink skin, on top. Cut each breast between the ribs. (You should have 12 pieces.)
• Place the ribs in one layer in a large Dutch-oven-type pot or kettle and cook them, covered, over medium heat for about 20 minutes, turning the pieces occasionally, until they are well browned and crisp and most of the fat has melted from them.
• Transfer the ribs to a plate and discard the rendered fat. Place the lamb pieces back in the pot with the onions and saute for 1 minute. Add the curry powder, chili powder, tomato paste, apples and salt. Mix well, and add 3 cups of water. Bring to a boil, reduce the heat to low, cover, and boil gently for 30 minutes.
• Add the potatoes to the pot, and cook for another 30 minutes.
• Serve immediately, or cool and refrigerate.