Best Potato And Lamb Curry Puff Filling 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.

POTATO AND LAMB CURRY PUFF FILLING

Steps:

• Toast the coriander seed, cumin seed, fennel seed, and peppercorns in a dry skillet over medium heat for 1 to 2 minutes, until fragrant. Use a clean, dry coffee grinder or mortar and pestle to pulverize. Transfer to an electric mini-chopper and add cayenne, turmeric, cloves, cinnamon, shallot, ginger, garlic, and 1 teaspoon water. Process to a paste, scraping down the sides occasionally. (If you've used a mortar and pestle, add all the ingredients, except the water, and pound into a paste. Add the water when done.) Transfer to a small bowl and set aside near the stove.
• Heat the oil in a skillet over medium heat. Add the spice paste and gently cook, stirring frequently, for 4 to 5 minutes, until it has darkened and become richly fragrant. Add the lamb and use a wooden spoon or spatula to stir and mash the meat into small pieces. Cook for 30 to 60 seconds, until most of the meat no longer looks raw. Add the potato, stir, and then add the 1/4 cup water and salt. Cover, lower the heat slightly, and cook for 5 minutes, or until the potato is tender and there is little liquid remaining. Remove from the heat and use the spoon or spatula to mash half of the potato and make the mixture cohere a bit. Taste and add extra salt, if needed. Mix in a pinch or two of brown sugar if the filling is too spicy. Transfer to a small bowl and set aside to cool completely before using. The filling can be prepared up to 2 days in advance, covered in plastic wrap, and refrigerated. Return it to room temperature before using.