Here’s another quick recipe from my newest favorite cookbook. I made this last night for dinner and it was so yummy! The lamb meat is so tender and adds so much depth to the dish. If you’re worried about the cost of lamb, try getting a leg of lamb when you see a good deal and cutting the meat into 4 oz portions. Each 4 oz portion is only 3 PP! I bought one leg of lamb for around 25 dollars and I got 13 4-oz servings from it. That’s less than $2 per serving, which is a great price for lamb!
One other quick note before you enjoy the recipe below – I’m guest blogging for my Company’s blog on Monday! In case you didn’t know, I work for Wolfram|Alpha. Every day, I curate the data that we have on our website. It’s really quite an incredible resource. The blog is titled “Losing Weight with Wolfram|Alpha”. You’ll definitely want to check it out HERE!
Balti Lamb with Peas and Potatoes from the Best Ever Indian Cookbook
PointsPlus Per Serving: 5
- 8 oz lamb leg, sliced, 6 PP
- 1 tbsp oil, 3 PP
- 1/2 cup chobani plain yogurt, 2 PP
- 2 green cardamom pods (you can find them at a local asian/indian grocer)
- 3 black peppercorns
- 1 tsp crushed garlic
- 1 tsp grated fresh ginger root
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp roughly chopped mint (optional)
- 2 medium (or 1 large) onions, sliced
- 1 cup water (the recipe calls for 1 1/4, but I thought it was too much)
- 1 large white potato, diced, 6 PP
- 1 cup frozen peas, 2 PP
- 1 firm tomato, peeled, seeded, and diced
1. Using a sharp knife, trim any excess fat from the lamb and and cut into strips. Place in a bowl.
2. Add the yogurt, cinnamon, cardamoms, peppercorns, garlic, ginger, chili powder, garam masala, salt, and half the mint (if using). Stir well, cover the bowl, and let stand in a cool place to marinate for about 2 hours (or prepare it in the morning and let it marinate until you get back from work!).
3. Heat the oil in a karahi, wok, or heavy pan and fry the onions until golden brown. Stir in the lamb and the marinade and stir-fry for about 3 minutes.
4. Pour in the water, lower the heat, and cook for about 15 minutes, until the meat is cooked through. Meanwhile, cook the potato in boiling water until just soft, but not mushy.
5. Add the peas and potato to the lamb and stir gently to mix.
6. Finally, add the remaining mint and the tomato and cook for another 5 minutes before serving.
And like the note says in the book, cook this the day before and keep in the refrigerator before you reheat to enhance the flavor even more!