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Recipe Provided By
Nik Sharma
Ingredients
(Makes 4 servings)
- 3 tablespoon/45 ml neutral oil, (such as grapeseed)
- 1-1/2 teaspoon garam masala, (homemade or store-bought)
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground Kashmiri chili
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1 large (300 grams) white or yellow onion, (diced)
- 2 tablespoon grated garlic
- 2 tablespoon grated ginger
- 1 1/2 pounds boneless American lamb shoulder, excess fat trimmed and discarded, cut into1 inch (2.5 cm) pieces
- Fine sea salt
- 1/2 cup (120 ml) water
- 1 large (400 grams) Russet potato, (peeled and cut into 1 inch (2.5 cm) cubes)
- 1 cup (240 ml) plain unsweetened coconut milk
- 2 tablespoon fresh lemon or lime juice
- 2 tablespoon chopped cilantro, tender stems and leaves (for garnishing)
Directions
Heat (at medium heat)2 tablespoons of the oil in a medium Dutch oven or saucepan with a heavy lid over. Add the garam masala, black pepper, Kashmiri chili, turmeric, cardamon. Sauté until fragrant, 30 to 45 seconds. Add the onion and sauté until translucent and soft, (4 to 5 minutes). Stir in the garlic and ginger and cook for 1 minute. Add the lamb. Sauté the lamb until the meat starts to brown, (8 to 10 minutes). Add the water and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook until the lamb is tender (about 1 hour).
Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
While the lamb cooks, preheat the oven to 400F/200C. Spread the potatoes out onto a rimmed baking sheet. Toss the potatoes with 1 tablespoon oil and 1/2 teaspoon salt, spread in a single layer, and roast in the oven until the outside is golden brown and crisp while the insides are soft and easily pierced with a knife, (25 to 30 minutes). Remove from the oven.
Once the lamb is cooked, stir in the coconut milk and lemon juice. Taste and season with salt. Add the potatoes and garnish with the cilantro. Serve hot or warm.
Storage:
Leftovers will stay good for up to 3 days if stored in an airtight container in the refrigerator.
