Lamb & Potato Madras
Lamb & Potato Madras

Ingredients

McCain Diced Potatoes

800 grams lamb cubed

2 tablespoons oil

2 onions thinly sliced

2 tablespoons garlic and ginger paste

1 small cinnamon stick

3 cloves

1 teaspoon cumin powder

1 teaspoon coriander powder

2 teaspoons chilli powder

½ teaspoon turmeric powder

1 teaspoon black pepper

3 teaspoons tomato paste

½ cup of water

½ cup plain yogurt

1 teaspoon garam masala

Chopped coriander

 

Directions

Prep Time: 5 -10 minutes

Cooking Time: 90 - 120 minutes

Serves: 5

  1. Heat pot on medium heat and add onions and cinnamon sticks and cloves
  2. Allow the onions to get golden before adding the garlic and ginger paste
  3. Add the all the spices except for the garam masala
  4. Don’t let the spices burn- add a dash of water if needed- mix the spices well with the onions and garlic and ginger paste
  5. Add the tomato paste and the ½ cup of water, allow to simmer for a couple of minutes before adding in the cubed lamb
  6. Mix the lamb well with the spices and tomato paste and simmer on medium/low heat for 30- 45 minutes, keeping checking regularly and stir
  7. If the water dries, add a little water at a time - when cooking at a low heat, there will be no need to add additional water at this stage
  8. After 45 minutes – slowly add the yogurt – a tablespoon at a time
  9. Mix well and add the McCain diced potatoes and allow to cook until potatoes are soft- again keep checking regularly
  10. Once potatoes are done, sprinkle with garam masala and chopped coriander
  11. Serve with naan, roti or basmati rice.

 

Recipe & Photo Credit: @Apriena (on Instagram)

 

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