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🍽️ Tender Milk Lamb with Potatoes

700 kcal · 30 min · 4 servings

Ingredients

• 1 kg lamb shoulder (boneless)
• 6 shallots
• 2 garlic cloves
• 1 green chili pepper
• 2 tbsp olive oil
• 1 cinnamon stick
• 2 cardamom pods
• 1 tsp freshly grated ginger
• 1 tsp garam masala
• 500 g small potatoes (waxy)
• 4 tomatoes

Instructions

1. 1. Rinse the lamb meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the lamb meat into cubes of about 3 to 4 centimeters in size.
4. 4. Peel the shallots and the garlic.
5. 5. Finely chop the shallots and the garlic.
6. 6. Wash the chili peppers thoroughly.
7. 7. Remove the stems and the inside of the chili peppers.
8. 8. Heat oil in a large pot.
9. 9. Sear the lamb cubes in the hot oil on all sides.
10. 10. Add the chopped shallots and garlic to the pot.
11. 11. Add cinnamon and cardamom.
12. 12. Stir everything well and fry the spices briefly.
13. 13. Add the ginger, chili peppers, and Garam Masala.
14. 14. Deglaze the meat with about 500 milliliters of water.
15. 15. Cover the pot halfway.
16. 16. Let the meat simmer on low heat for about 1.5 hours.
17. 17. Stir the ragout occasionally.
18. 18. Add a little more water if necessary.
19. 19. Peel the potatoes.
20. 20. Pour boiling water over the tomatoes.
21. 21. Shock the tomatoes immediately with cold water.
22. 22. Remove the skin from the tomatoes.
23. 23. Cut the tomatoes into quarters.
24. 24. Remove the seeds from the tomatoes.
25. 25. Add the potatoes and tomatoes to the meat after 45 minutes of cooking time.
26. 26. Season the dish with salt and pepper.
27. 27. Serve the lamb with the potatoes.

Nutrition per serving

• kcal: 700
• Protein: 50 g · Fett/Fat: 45 g · Carbs: 23 g