I had a friend in college of Irish descent. After discussing the “Quit India” Independence movement, he said “yeah the British messed with us too.” In addition to an imperial connection, we also bonded over our mutual love of potatoes. This simple lamb stew got lost halfway between the cuisine of both countries. Adjust tomato and chili powder or chillies to your preference. If necessary, add a little flour to thicken. Garnish with cilantro.
1 pounds lamb shoulder, chopped
4 small potatoes, chopped large
3 carrots, chopped
1 medium tomato, chopped
½ onion, chopped
¼ cup yogurt,
1 cup chicken stock
1 T ginger paste
1 T garlic paste
2 bay leaves
salt to taste
pinch chili powder or chilies if desired.
In a medium pan add oil and lamb pieces and turn to medium low. Brown for a few minutes then set aside. In the same pan add in bay leaf, peppercorns and onion and cook for 5 minutes. Next add in ginger and garlic and cook for another 2 minutes. Now throw in potatoes and carrots and allow to cook 10 minutes or so. Next add stock, 1 cup water and lamb. Cover and cook for around 30 minutes or until lamb is tender. In the last 5 minutes, add in yogurt and mix in. Serve with rice or bread.