LAMB CURRY WITH PEAS
For this curry, cubes of lamb become meltingly tender and richly flavored after a long, slow braise with spices like cinnamon, cardamon and turmeric. Thick Yukon Gold potatoes and frozen peas add some additional texture, while a half cup of whole-milk yogurt adds a refreshing creaminess. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Season the lamb with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the lamb in a single layer and brown, turning once, 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
- Add the tomatoes to the pot and cook, stirring, until they break down, 4 to 5 minutes. Add the lamb and any juices from the plate. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
- Tuck the potatoes among the lamb pieces, submerging them in the liquid; season with 1/2 teaspoon salt. Cover and simmer until the potatoes are cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes occasionally, until the curry is thickened, 8 to 10 minutes. Stir in the peas and heat through.
- Remove the curry from the heat and stir in the yogurt. Thin with water, if necessary; season with salt. Serve with rice and top with mint.
LAMB TAGINE WITH POTATOES AND PEAS (L'HAM BEL B'TATA WA JEBLANA)
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Lamb Onion Parsley Cilantro Potato Lamb Shank
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Put the shanks, onions, garlic, spices, and a little salt into a large pot. Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat. Add the oil, then reduce the heat to medium-low. Cover and cook for 30 minutes. Turn the shanks over in the sauce and cook for another 15 minutes. Turn the meat again and cook for another 15 minutes, or until the meat is tender. If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
- When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done. Add the peas and cook uncovered for another few minutes, until the peas are cooked. Taste and adjust the seasoning if necessary. If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
- Transfer meat and vegetables to a serving dish. Garnish with the reserved cilantro and serve very hot with Moroccan bread.
LAMB STEW WITH POTATOES AND VEGETABLES
Steps:
- Toss the lamb cubes with a few tablespoons of flour; shake off excess.
- Melt the butter with the vegetable oil in a large Dutch oven or stockpot over medium heat. Add the floured lamb cubes and cook until browned on all sides, stirring and turning frequently.
- Remove the meat and add the mushrooms to the drippings. Cook until the mushrooms are golden brown and tender, stirring frequently. Add the garlic and cook for 1 minute longer.
- Add the lamb cubes back to the pot along with the water, broth, 1 teaspoon of salt, thyme, and pepper; cover and simmer for 1 hour. Skim off any fat on the surface.
- Add the potatoes and onion; cover and simmer until vegetables are tender, about 15 to 20 minutes.
- Add peas, if using, and simmer for 5 more minutes.
- Combine the milk and 1/3 cup of flour in a cup or small bowl; whisk until smooth. Add the mixture to the simmering stew and cook for about 1 to 2 minutes longer, or until thickened.
- Taste and adjust seasonings with more salt and pepper, as needed.
Nutrition Facts : Calories 1227 kcal, Carbohydrate 84 g, Cholesterol 295 mg, Fiber 8 g, Protein 89 g, SaturatedFat 24 g, Sodium 798 mg, Sugar 11 g, Fat 58 g, ServingSize 6 servings, UnsaturatedFat 0 g
LAMB WITH POTATOES AND PEAS
Make and share this Lamb With Potatoes and Peas recipe from Food.com.
Provided by byZula
Categories Curries
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook lamb and onion over medium-high heat until meat is browned and onion is soft.
- Drain fat.
- Stir in spices, seasonings, potatoes and water.
- Cover and simmer until potatoes are soft, about 30 minutes.
- Stir occasionally to break up potato.
- Add peas and tomato and simmer for another 5 minutes.
- Serve 1 cup of lamb mixture over 1/2 cup rice.
Nutrition Facts : Calories 686.1, Fat 21, SaturatedFat 8.4, Cholesterol 55.2, Sodium 836.6, Carbohydrate 99.4, Fiber 8.4, Sugar 6.5, Protein 24.7
LAMB TAGINE WITH POTATOES AND PEAS
Steps:
- Heat the oil in a wide pan or casserole. Put in the onion, garlic, ginger, saffron, and meat. Cook on low heat for about 5 minutes, turning over the meat. Cover with water, season with salt and pepper and cook, covered, over low heat, for 1 to 1 1/2 hours, or until the meat is very tender, turning the pieces over once in a while.
- Add the potatoes, cutting any large ones in half. Top up the water, if necessary, and cook 20 minutes, or until the potatoes are tender. Then add the peas, preserved lemon peel cut into thin strips, if using, olives, coriander, and parsley, and cook, uncovered, for 5 minutes longer, or until the peas are tender and the sauce reduced and thick.
- variation
- Young fava beans can be used instead of peas, but they will need to be cooked for at least 10 minutes.
KEEMA WITH PEAS
Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling yogurt
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
- Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.
Nutrition Facts : Calories 427 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.33 milligram of sodium
SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES
These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice.
Provided by Thedoctor Inthetardis Withrose
Categories World Cuisine Recipes Asian Thai
Time 6h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
- Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 25.2 g, Cholesterol 66.9 mg, Fat 19.6 g, Fiber 5.7 g, Protein 25.7 g, SaturatedFat 12.8 g, Sodium 412.1 mg, Sugar 6.1 g
HERB ROASTED LAMB WITH POTATOES AND CARROTS
Make and share this Herb Roasted Lamb With Potatoes and Carrots recipe from Food.com.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- LAMB:.
- Heat oil in a small skillet or saucepan. Whisk in flour and cook over medum heat, stirring for 2 minutes. Add next six ingredients. Stir to combine. You will have a thick paste. Cool marinade for 15 minutes. Rub over lamb. Marinate for 30 minutes or up to 8 hours in the refrigerator.
- Preheat oven to 375°F Line 2 Baking sheets with parchment paper.
- VEGETABLES:.
- Combine frozen potatoes and carrots in a medium sized bowl. Toss with remaining ingredients. Place on prepared baking sheet. Bake on lower rack in preheated oven for 45-50 minutes.
- Place prepared lamb on baking sheet. Place on middle rack of oven. Bake lamb at the samt time for 40 minutes or until a meat thermometer registers 140F for medium rare. Transfer lamb onto a carving board and tent loosely with foil. Let stand for 10 minutes before carving.
Nutrition Facts : Calories 171.3, Fat 9.8, SaturatedFat 1.3, Sodium 289.9, Carbohydrate 19.7, Fiber 3.8, Sugar 4.2, Protein 2.2
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