Parsi Lamb tender and tasty with baby potatoes.
Parsi Lamb tender and tasty with baby potatoes. We bought the Costco Australian Lamb and before cooking posted this question to my facebook groups.
“Has anyone cooked with Costco Australian Lamb? I have tried making sali botti, biryani with it but each time it comes out with a almost dark color and tough. Is it my masala or what! Using adoo lasan (ginger garlic ) to marinate. Any tips to keep the meat light colored and tender?”
The response I got was so nice! People do help out with tips ! Thank you everyone on ParsiCuisine group.
The end result was I did it without any of these tips. Just marinating in my regular adoo-lasan paste and cooking it as usual the parsi way. First pressure cooked the lamb for 5 minutes, checked for tenderness. It was half done. Put on the pressure cooker again for 5 more minutes. Open Sesame !
Yes, the lamb was tender and NOT dark but pink and flavorful. No smell either. Tip is to NOT overcook it. Saved $$ @ Costco too.
Recipe
Ingredients:
- 2 dry red chilies
- 2 large finely chopped onions
- A tiny piece of ginger
- Half a teaspoon of cinnamon powder
- Half a teaspoon of turmeric powder
- 1 teaspoon of Garam Masala
- Half a teaspoon of cumin seeds
- Pinch of saffron, crushed and dissolved in hot water
- 6 cloves of garlic
- Salt
- 1 lb of boneless lamb, 10 pieces or so
- 2 tablespoons of oil
- 2 tablespoon of pure ghee
On the side to serve:
- Small potatoes boiled and peeled
Method:
1. Make a thick paste out of the garlic, ginger, garam Masala, cinnamon and turmeric and set aside.
2. Heat Ghee and oil, add the chopped onions and chilies, let it cook and stir occasionally for about five minutes. Add the spices and stir for a minute or so.
3. Now bring in the lamb and stir in the pressure cooker till it’s well coated with the spices. Pour one cup of water, add salt and bring to boil. Cover with lid, reduce heat and let the lamb cook for 10 minutes.
5. In a deep plate, place the lamb and arrange a nice, thick layer of small potatoes. Serve piping hot with roti or naan.
