Curry of Lamb Breast And Potatoes
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- 2lamb breasts (about 2Âľ pounds total)
- 2medium onions, peeled and chopped (2½ cups)
- 2tablespoons curry powder
- 1teaspoon chili powder
- 2tablespoons tomato paste
- 2apples, unpeeled but cored and coarsely chopped (4 cups)
- 2½teaspoons salt
- 6medium potatoes (about 2 pounds), peeled and quartered
Preparation
- Step 1
Remove most of the visible fat from the top of the lamb breasts, leaving the fell, or pink skin, on top. Cut each breast between the ribs. (You should have 12 pieces.)
- Step 2
Place the ribs in one layer in a large Dutch-oven-type pot or kettle and cook them, covered, over medium heat for about 20 minutes, turning the pieces occasionally, until they are well browned and crisp and most of the fat has melted from them.
- Step 3
Transfer the ribs to a plate and discard the rendered fat. Place the lamb pieces back in the pot with the onions and saute for 1 minute. Add the curry powder, chili powder, tomato paste, apples and salt. Mix well, and add 3 cups of water. Bring to a boil, reduce the heat to low, cover, and boil gently for 30 minutes.
- Step 4
Add the potatoes to the pot, and cook for another 30 minutes.
- Step 5
Serve immediately, or cool and refrigerate.
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Cooking Notes
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Christine
Great flavor, very fatty. I had over a cup of fat I poured off after rendering, plus more grease skimmed off after the dish was finished cooking. Meat fell off the bones. Next time I will try a different cut of lamb. This would also be good leaving out the potatoes and serving with rice.
Abdullah
Simple and flavorful recipe. I added Okra 10 minutes after I added the potatoes and it was a delicious addition.
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