Lamb & Potato Stew

Lamb & Potato Stew

Meat and Potatoes. The universal comfort food. A ritual in my kitchen in the midst of cruel winters when the chilly winds clatter against the window panes from outside but inside, meat is slow cooked long enough to warm up the kitchen space till it almost falls off the bone, the potatoes absorb all the flavor like a dry sponge and the aroma from the spices permeate the atmosphere in there. A dish which evokes a lot of food memories from my childhood and our first few years in the States. Years when as a new kitchen owner, I did nothing except cooking the entire day recreating recipes of mum, honing my baking skills to get that perfect crumb on the cake and sampling non indian fare at restaurants over the weekends.

Ingredients

  • My first tasting of lamb came in one of the buffets here in Las Vegas in a mellow stew, a crimson colored stew, cooked with carrots, speckled with herbs & tasting strongly of red wine. Since we do not consume a lot of lamb in India (mutton is more popular), we had only been roasting lamb rack in our house, completely oblivious of how this fatty meat would behave in a curry. The tasting there presented an opportunity to try it in one of my mum’s mutton & new potato slow cooked curry recipe, one in which the meat is first seared and then cooked over open fire for long good hours,often pushing lunch to evening tea time.
  • Growing up, I remember hearing a lot of discussions amongst the family women about not pressure cooking the meat. There were these two different schools preferring one cooking technique over the other.In my own kitchen, I often alternate between the two depending on the time I have to spare, but I must admit here that there is little match to the slow cooking method, for the meat slowly gives in to heat, the gelatinous flavor of the bone slowing melting in the sauce lending it an unmatched edge over the rushed one.The key is to start ahead, much before meal time so that the stew does not miss a chance to rest for a couple of hours before serving. This stew is comforting, deeply flavorful & delicious with a thin blanket of starch from the potatoes enveloping the meat. You should give this a try before the winters go away!
  • Printable Recipe
  • A lamb and potato stew, slow cooked with yogurt and aromatic indian spices.
  • Ingredients (Serves 4)
  • 2 lb lamb,preferably bone in
  • 4 small potatoes (try using a waxy potato variety, you could use baby potatoes as well)
  • 1.5 tsp cumin seeds
  • 6 green cardamom
  • 1 black cardamom (skip you do not have)
  • 4-5 cloves
  • 1 inch cinnamon stick
  • 1 blade of mace
  • 3-4 whole dried red chillies (preferably kashmiri, or use any mild variety adjust to taste)
  • 3 tbsp plain, unsweetened full fat yogurt (not greek)
  • 1/4 tsp ground nutmeg
  • 4-5 tbsp mustard oil (or use olive/canola), divided
  • 1 cup onions, thinly sliced
  • 1 large bay leaf
  • 6 garlic cloves, chopped
  • 1 tbsp fresh ginger, chopped
  • 1 large tomato, finely chopped (yield about 1/3 cup)
  • 1/2 tsp red chilli powder (adjust to taste)
  • 2 tsp coriander powder
  • 1/8 tsp turmeric powder
  • salt to taste
  • Warm water as required
  • Chopped Cilantro to garnish
Read the whole recipe on Sinfully Spicy