Mark made this one evening for Brenda and myself. The original recipe is from one of Madhur Jaffrey's cookbooks, and we've adopted it slightly. Her name for it is "Aloo Gosht".
It makes wonderful leftovers for work. I serve it with jasmine rice, which is light and fragrant. [1] Just make sure the lid for your rice-cooking pot seals well.
Delhi-style Lamb cooked with Potatoes
4 tablespoons Vegetable Oil
6 oz onions, finely chopped
1 fresh green chiles, finely chopped
5 cloves garlic, finely chopped [2]
2.25 pound boned lamb (from shoulder) cut into one-inch pieces
14 oz can diced tomatoes
1/4 cup diced sun-dried tomatoes
1 tablespoon cumin
2 teaspoon coriander
1/2 teaspoon turmeric
1/4-1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds potatoes, peeled and cut into one-inch pieces [3]
3 cups water
2 cups jasmine rice
3 cups water
Put oil into large, heavy pan on high heat. I use my crockpot casserole dish, since it can stand this. Add onions, chiles, and garlic to pan, and sautee until onion is slightly brown. Then add the lamb into the pot, stirring and cooking the mixture for five minutes.
Add the canned tomatoes, cumin, coriander, turmeric, cayenne pepper, and salt. Stir and cook on high heat for about 15 minutes, or until the sauce is thick and oil seems to float to the top of the stew. This is when I chop the potatoes. Add the chopped potatoes and the water, stir, and cover the pot, leaving the lid slightly ajar.
Reduce the heat to medium-low (closer to medium), and set a timer for 50 minutes. When the timer goes off[4], put the jasmine rice and 3 cups of water into a medium saucepan. Bring the rice to a slow boil,
then turn down the heat to low and cover tightly. Set the timer again for 20 minutes.
When the timer goes off [5]again, Remove the rice from the stove, without opening the lid. Set the timer [6] for 10 minutes, and when it goes off, fluff the rice with a fork and serve with a generous helping of the lamb.
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[1] I sound like a REAL cookbook! |
