Indian Butter Lamb with Vegetables And Potatoes

Larry and I have been on an Indian food kick lately. Sometimes we go for months without eating any Indian food, and then other times, we can’t seem to get enough. I think it is safe to say, we love Indian food. 🙂

I finally used my Easter lamb, in yet another way. This time I made some Indian butter lamb with vegetables and potatoes. It came out so good too. I served it over rice with some naan bread on the side, and a light, crisp chardonnay.

Indian Butter Lamb with Vegetables and Potatoes

I based this recipe on butter chicken and then expanded from there. My lamb was already cooked, but that just means I left out the step of cooking the lamb first. I did cheat on the sauce for this dish though, ONLY because Larry had bought a jar of butter sauce. I guess he forgot I know how to make it, and quite well too. 🙂

1 1/2 lbs lamb, cut into cubes

2 carrots, peeled and sliced at an angle, Asian style

1/2 red onion, diced fine

1 cup broccoli florets

2 potatoes, cubed and par-cooked

1- 1 1/2 cups green beans, cut into pieces about 1 inch in size

2 tomatoes, diced

1 jar Indian butter sayce

1 TBSP ginger

1 TBSP garlic

salt & pepper to taste

1 tsp red pepper flakes or cayenne pepper, or to taste

olive oil fo cooking

ginger-garlic olive oil, optional

1 cup chicken broth of sauce is too thick

3-4 sprigs fresh thyme

If you are cooking you lamb, cook it first, then once it is cooked, remove it from the heat and set aside.

In a hot skillet, add the oil(s) and the vegetables and saute for about 5-7 minutes, or until they are tender. Add the potatoes and cook for an additional 5-7 minutes, stirring frequently.

Add the rest of the ingredients, including the cooked lamb, and combine well.

Because I had so many vegetables and lamb in my stew, I felt it needed a bit more liquid, so I added about 1 cup of chicken broth and the thyme. I would much rather add more to a dish or recipe than take away from it. This is just as good as you would find in any Indian restaurant, even if I do say so myself. 🙂

I love that I can make most ethnic foods as authentic as most specialty restaurants, but don’t get me wrong; I also love going out to eat too. I get so many great ideas by going out. I also have a ton of great cookbooks that are just filled with so many fabulous recipes. My only complaint, is there are too many great recipes and restaurants, and not nearly enough time.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

12 thoughts on “Indian Butter Lamb with Vegetables And Potatoes”

  1. Indian food is so delicious yet can be challenging to make. I remember being in South Korea and loving kimchi, but I just enjoyed more eating out kimchi. I left it to the masters. One of the best Thanksgivings husband and I had was going out for Indian food. It was one of the few places open.

    Liked by 1 person

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