CURRIED LAMB AND POTATOES
Loads of rich flavors and spices make this a warming, inviting meal. It's a great way to impress at a family get-together. -Subrina Goosch, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 337 calories, Fat 19g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 935mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.
LAMB SHANK AND POTATO CURRY
Make and share this Lamb Shank and Potato Curry recipe from Food.com.
Provided by AmandaInOz
Categories Curries
Time 4h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Wash the shanks and trim neatly.
- Mix the yoghurt with the garam masala and massage into the shanks. Cover and refrigerate for 2 hours.
- Combine the spice mix ingredients.
- Heat 2 tbsp oil in a large frypan and cook the onion until soft but not browned. Add the ginger, garlic, bay leaves and spice mix and cook for 3 minutes. Set aside.
- Heat the remaining 2 tbsp oil in a heavy, lidded pot and brown the lamb shanks on all sides.
- Add the onion mixture, tomato paste, diced potato, salt and 400ml water, and bring to a high simmer.
- Cover and cook over gentle heat for 1 1/2 to 2 hours, until the lamb is tender and the sauce is thick.
- Cook the beans in simmering salted water, drain and toss over the top. Scatter with nigella seeds and coriander and serve with warm naan bread and yoghurt, and rice pulao.
Nutrition Facts : Calories 867.9, Fat 48.5, SaturatedFat 16.1, Cholesterol 245.3, Sodium 847, Carbohydrate 29.9, Fiber 5.6, Sugar 6.9, Protein 76
MARINATED LAMB SHANKS CURRY WITH POTATOES
Number Of Ingredients 16
Steps:
- 1. Prepare the ginger-garlic paste. Then, place the lamb shanks and potatoes in a large non-reactive bowl. Add the yogurt, ginger-garlic paste, 2 teaspoons garam masala, turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.2. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the onion until well-browned, 10 to 12 minutes. Add the tomatoes and green chili peppers and cook, stirring, until most of juices evaporate, about 7 minutes.3. Add the coriander, cumin, and paprika (or cayenne pepper), stir 1 minute then mix in the marinated meat and potatoes, plus all the marinade, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the lamb is tender and the sauce is as thin or thick as you desire, about 40 minutes, adding 1/2 to 1 cup of water, if needed.4. Mix in the fenugreek leaves during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala and mint leaves on top, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
LAMB SHANKS AND POTATOES
Take it easy: Your slow cooker or oven can work delicious magic with our lamb dinner to fix and forget.
Provided by Martha Stewart
Categories Lamb Recipes
Time 8h20m
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart slow cooker, stir together tomatoes and puree, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.
- Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper, if desired. Serve.
- Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until lamb and potatoes are tender, 2 to 2 1/2 hours.
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
CLASSIC MARINATED LAMB CURRY
Number Of Ingredients 16
Steps:
- 1. Prepare the curry paste. Then, place the lamb in a large non-reactive bowl. Add the yogurt, curry paste, garam masala (save 1/4 teaspoon for garnish), turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the cardamom pods, cinnamon, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, then mix in the marinated lamb with the marinade and cook over high heat, stirring, until it comes to a boil. Reduce the heat to medium-low, cover the pan, and cook until most of the juices are dry, 20 to 25 minutes.3. Uncover the pan, add the green chili peppers and fenugreek leaves, increase the heat to medium-high and cook, stirring, until the pieces are well-browned and are coated with the sauce, 10 to 12 minutes.4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is fork-tender and the sauce thick. Transfer to a serving dish, mix in half the cilantro, garnish with reserved garam masala and the remaining cilantro, and serve hot.VARIATION: To make a saucy dish, add some more whisked yogurt, buttermilk, or water in Step 4 and cook until you have your desired sauce. Adjust the seasonings and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "marinated lamb shanks curry with potatoes recipes"
LAMB SHANKS MASSAMAN CURRY | RECIPETIN EATS
From recipetineats.com
5/5 (166)Category MainsCuisine Asian, Modern Asian, ThaiCalories 672 per serving
- Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13" baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.
- Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.
GREEK LAMB SHANKS - AHEAD OF THYME
From aheadofthyme.com
Cuisine GreekTotal Time 467247 hrs 29 minsCategory LambCalories 359 per serving
10 BEST LAMB CURRY WITH POTATOES RECIPES | YUMMLY
From yummly.com
12 LAMB MARINADE RECIPES FOR A TENDER, JUICY, DELICIOUS …
From allrecipes.com
LAMB SHANK CURRY OR NALLI GOSHT - KRUMPLI
From krumpli.co.uk
LAMB SHANK WITH POTATOES | THE LITTLE POTATO COMPANY
From littlepotatoes.com
BEST LAMB MARINADE: PERFECT FOR ANY LAMB DISHES - BAKE IT WITH …
From bakeitwithlove.com
CURRY LAMB SHANKS WITH POTATOES RECIPE - EASY RECIPES
From recipegoulash.cc
21 BEST LAMB RECIPES - EASY WAYS TO COOK LAMB - THE PIONEER …
From thepioneerwoman.com
LAMB SHANKS WITH SPINACH - GOSHT SAAGWALA - THE SPRUCE EATS
From thespruceeats.com
MARINATED LAMB SHANKS CURRY WITH POTATOES RECIPES
From findrecipes.info
LAMB SHANKS WITH POTATOES RECIPE | PBS FOOD
From pbs.org
HERB MARINATED BRAISED LAMB SHANKS RECIPE
From recipeland.com
HERB MARINATED BRAISED LAMB SHANKS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SLOW COOKED LAMB SHANKS IN RED WINE SAUCE | RECIPETIN EATS
From recipetineats.com
CURRIED LAMB SHANKS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
You'll also love