Until the end of March, I heart Cooking Clubs is cooking along with Donna Hay. And each month there is a POTLUCK theme where we can make anything we want from DOnna’s gazillion recipes or from any other Chef who has been in the lineup.
When we were cooking with Madjur Jaffrey I didn’t get the chance to make all the dishes of hers I wanted so I am doing my POTLUCKS with her recipes.
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Aloo gosht
aka: delhi-style lamb cooked with potatoes.
Two things you need to know. I am the only one in the household who likes Indian cuisine and the only one who likes Lamb. So the only time I get to make either is when Hubs is gone. Like he was over the weekend. And as much as I miss him being here – I do love Indian food!!!!
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7 tablespoons vegetable oil
2 medium onions, peeled and finely chopped
5 cloves garlic, peeled and finely chopped
1 kg (2 1/4 Ib) boned lamb from the shoulder, cut into 2.5 cm (1 inch) cubes {I used a
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lamb steak}
3 medium fresh tomatoes, peeled and finely chopped (canned tomatoes may be
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substituted)
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/4 -1 teaspoon cayenne pepper
2 teaspoons salt
450 g (l lb) medium-sized potatoes, peeled and cut in half
845 ml (3 2/3 cups) water
Put the oil in a large, heavy pot and set over high heat. When hot, put in the onions, green chili, and garlic. Stir and fry until the onions have browned slightly. Put in the meat and stir it vigorously for about 5 minutes. Now put in the tomatoes, cumin, coriander, turmeric, cayenne, and salt. Continue to stir and cook on high heat for 10-15 minutes or until the sauce is thick and the oil seems to separate from it. Add the potatoes and the water. Cover, leaving the lid just very slightly ajar, and cook on medium-low heat for about 1 hour 10 minutes or until the meat is tender and the sauce is thick. Recipe from Indian Cooking page 73
This was super simple and simply delicious. I used only 1/2 of the needed lamb and potatoes but I made the full recipe of sauce. Over some Basmati rice – sooo good. The next time I would cut the potatoes into smaller pieces only because they were a little big and took longer to cook.
What did the others do for POTLUCK? Check them out at IHCC POTLUCK!
And if you want to join in – each week’s themes are posted on the right hand side of the blog. No pressure. Any Donna Hay recipe from her many books or her website and leave a link. That’s it.
October 26, 2013 at 4:59 PM
Ooh, this looks like a good one. I am lucky in that everyone here likes Indian food and are always happy to see it appear…so I will mark this one to make soon, I’m trying to do Indian once a week again…definitely putting this recipe in the mix.
October 26, 2013 at 8:10 PM
I’ll come over and help you eat it – I adore Indian cuisine and lamb curry. This looks really good.
October 26, 2013 at 9:58 PM
what a great meal…I love MJ recipes!
October 26, 2013 at 10:34 PM
Another wonderful Madhur meal! I love any combination of cumin and coriander. Warm and comforting–it looks like a very good way to enjoy your “alone” time! 😉
October 27, 2013 at 8:32 AM
I haven’t cooked much with Madhur Jaffrey but everything I’ve tried has been delicious. This recipe looks like another winner! I have the book and have flagged the recipe to try soon.
October 27, 2013 at 11:12 AM
This looks delicious! I love MJ recipes, but have not tried her lamb recipes YET! Hopefully will be coming to that soon!
October 27, 2013 at 9:03 PM
I love Madhur’s food and this dish looks particularly delicious. Your lamb looks very moist and tender. I always make the most of the opportunity when I’m home alone to cook the things that no one else likes too – this dish was a good choice.
October 29, 2013 at 6:51 PM
This looks like one of those wonderfully comforting meals that are really satisfying and make you feel great all over! Bummer that your husband does not like lamb. My husband is rather picky so when he travels for work I take that opportunity to enjoy all the things he doesn’t really care for. A girl’s gotta get her fix, right?