Delhi Style Lamb With Potatoes Recipes

Steps:

• For marinade and lamb:
• Heat oil in large skillet over medium-high heat. Add onions; sauté until golden, 14 minutes. Add garlic and next 7 ingredients; stir 2 minutes. Scrape mixture into processor. Add 4 cups yogurt. Blend until mixture is coarse puree; transfer to large bowl. Mix in 2 cups yogurt and lemon juice.
• Place 1 cup yogurt marinade in small bowl. Cover, chill, and reserve for topping. Place 3 cups marinade in medium bowl; mix in remaining 1 1/2 cups yogurt and season with salt and pepper. Cover, chill, and reserve for sauce.
• Place lamb in large roasting pan and shape into rectangle approximately 12x6 inches (some thin layers may overlap). Sprinkle with 2 1/4 teaspoons salt; spread with half of remaining marinade. Carefully turn lamb over. Sprinkle with remaining 2 1/4 teaspoons salt; spread with remaining marinade. Cover with plastic wrap. Refrigerate overnight.
• For topping:
• Preheat oven to 375°F. Blend almonds, cashews, sugar, salt, and 1 cup marinade reserved for topping in processor until nuts are coarsely chopped.
• Remove plastic and scrape most of marinade off top of lamb. Cover pan with foil and roast lamb 1 1/2 hours. Uncover; spread nut topping evenly over. Roast lamb uncovered until topping is golden and lamb is tender, about 1 hour. Let stand 10 minutes.
• Transfer lamb to platter. Serve, passing reserved sauce.

Steps:

• Heat oven to 190C/170C fan/gas 5. Pierce the lamb all over with a sharp knife and push garlic halves into the holes. Rub the oil all over the lamb and season well. Scatter half the thyme on top, than place the lamb on a wire rack over a roasting tray. Roast for 30 mins.
• Meanwhile, in a small pan, bring the stock and butter just to the boil. Carefully lift out the lamb and wire rack. Tip the potatoes into the tray and pour over the buttery stock. Season and sprinkle on the remaining thyme. Mix everything well, shaking the tray until the potatoes are in an even layer. Place the rack and lamb back on top and cook for 1 hr.
• After 1 hr, increase oven temp to 220C/200C fan/gas 8 and remove the lamb. Cover loosely and transfer to a warm place to rest for 30 mins before carving. Continue cooking the potatoes while the lamb rests until they are golden and starting to crisp. Return the lamb to the top of the potatoes, pour over any resting juices and carve over the potatoes so all the juices fall onto them.

Steps:

• Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
• Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
• Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.

Steps:

• Fry onions, garlic, meat.
• Add tomatoes, cumin, coriander, turmeric, cayenne, salt.
• Cook on high for 10-15 mins until oil seems to separate.
• Add potatoes, lentils.
• Cook on low for 70 mins (or in crockpot).

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
• Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
• Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

Steps:

• Pour the oil into a wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, bay leaves, and cardamom. Let these sizzle for 10 seconds. Now add the onions. Stir and fry until the onion pieces start to turn brown at the edges. Add the garlic and ginger and stir once or twice. Now add the meat. Stir until it loses its raw color. Add the cayenne, salt, and 1 1/4 cups water. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 60-70 minutes or until the meat is tender. Remove lid and turn heat to high. Stir and cook until most of the liquid has been absorbed and the meat has a brownish (bhuna) look. Add the garam masala and cilantro. Stir to mix and turn off the heat.

Steps:

• Place the potatoes in a pan, add enough water to just cover, bring to the boil and cook until tender.
• Drain potatoes, allow to cool, then peel and dice.
• Chop the onions finely.
• Heat the ghee or peanut oil in a medium-size skillet.
• Add the mustard seeds and saute until they pop.
• Add the onions, reduce heat and continue frying until they are soft and browned.
• Next add the turmeric and chili powder to the skillet, and stir.
• Finally, add the potatoes, sprinkle with salt and gently toss all the ingredients until mixed together.
• Can be served hot or cold.