Lamb stew with potatoes and curry - Detailed recipes with photos.

Braised lamb with potatoes and curry – a detailed recipe cooking. Time: 3 час. 20 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

4 legs of lamb (only about 2.7 kg.)
450 gr sweet potato cut in half
2 tbsp. l olive oil
2 tbsp. l (30 gr.) Butter
1 tbsp. l curry powder
1 tsp ground allspice
1/2 tsp paprika
1 red seedless pepper, chopped
3 cloves, minced garlic
8 to 10 sprigs of fresh thyme
3 tbsp. frozen pearl onions (340 gr.), previously defrost
1 hot chili or habanero
4 tbsp. chicken broth
Shredded fresh cilantro for decoration
2 tbsp. rice for a side dish (see recipe below)

Recipes with similar ingredients: lamb, sweet potatoes (sweet potato), rice, curry, allspice, paprika, thyme, onion set, garlic, chili pepper, cilantro

Recipe preparation:

Salt and pepper the lamb on all sides. Pour into the cauldron olive oil and put on medium heat. When butter warms up, add legs and fry until golden brown. Put the legs on a plate and add butter to the cauldron, curry, allspice and paprika. Stir the contents of the wooden spoon until the spices give flavor and darken. Cook about 2 minutes.
Add onions, bell peppers, garlic, thyme, chili, and then season with salt and pepper. Cook for 5 minutes. Vegetables should become soft and acquire a golden color due to spices. Mix thoroughly, then put the legs back in the cauldron. Add chicken stock, cover and bring to boiling.
Simmer for about 2 hours, stirring occasionally, until the lamb is soft. Try and if necessary season the dish again, then add the sweet potatoes and stew until it becomes soft, for about another 30 minutes. If you cook the dish to serve it the next day, then chill it and remove the grease film before reheating. lamb on a pillow of rice (recipe below) and decorate chopped cilantro Correct rice: Rinse rice 3 times to remove starch. Pour rice into a medium saucepan and pour enough the amount of water to cover the rice 1.2 cm., or, if put thumb on rice, then water should close the middle of the nail. Put the rice to cook, cover and cook until liquid will not evaporate, about 15 minutes Remove the pan from the stove and give rice stand for another 5 minutes. Do not open the cover.