Lamb with yougurt and potatoes

Today I made lamb with yogurt for dinner.
I got the recipe from Hamlyn’s Complete Cookbook and made modified it by adding potatoes.

The ingredients are :

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4 tablespoons oil
1 medium onion, finely chopped
6 cardamom pods
5cm / 2-inch piece of cinnamon stick
4 1/2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground cloves (i used crushed cloves, got no available ground ones)
1-2 teaspoons chilli powder
1/2 teaspoon grated nutmeg
1 tablespoon paprika
300 grams/ 10 oz natural yougurt (i used nonfat, that’s available when I checked the fridge:-) )
750 grams / 1 1/2 lb lamb shanks
1 large tomato, chopped
Salt

I’m lucky to have almost all of the spices in the kitchen.i found out that some are common ingredients when I make Malaysian curry too.
😀

So let us start:
1.Heat the oil in a large saucepan. Add the onions, cardamom and cinnamon and fry for about 5 minutes.

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2. Stir in the coriander, cumin, turmeric, cloves, chilli powder and nutmeg and fry until dry, then add two tablespoons water and cook, stirring, for 5 minutes, adding a little more water if necessary.

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3.Put the lamb,coat it with the spices, sealing the flavour for a few minutes.

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4.Add the paprika and gradually stir in the yougurt. Add the tomato and salt to taste and mix well.

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Bring to simmering point, cover and cook under very low heat for an hour or until meat is tender or fall-off-the-bone tender:-) .

You can also set it as a one-dish-meal by serving it with potatoes.

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Garnish with fennel sprigs or mint leaves to serve.

Goes best with cucumber salad.

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Bon Appetit!

Posted from WordPress for Android

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About atomickaleidoscope

A succinct and eclectic Electronics Engineer by profession although I preferred to teach as a passion. In this journey called life all i can say is : C'EST LA VIE ! CHEERS!
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