Sunday, July 17, 2016

Cookbook Countdown: Kashmiri Lamb Chops and Jeera Potatoes

And yet another dinner from 30 Minute Indian. Tonight we had Kashmiri Lamb Chops (p52) and Jeera Potatoes (p85).

The lamb chops marinated all day in a sauce of yogurt, cayenne, grated ginger, crushed garlic cloves, and a bit of neutral oil. Then they're cooked under the broiler. Delicious. They'd probably be good on the grilled on the barbecue too.

The potatoes were also a hit. Ginger slivers and cumin seeds are fried briefly, then cubes of boiled potatoes are added along with some sliced green chili and S&P. When all is looking nicely done, stir in some lime juice and cilantro leaves. If you have everything ready for these potatoes, they finish up quite easily at the last minute. Vijayakrar says these potatoes go well with chicken and fish dishes, but we thought they were quite fine with the lamb. (The cumin seeds are the only thing in common with the Jeera Rice that I've made twice already. Jeera, it turns out, is alternative name for cumin seeds.)


(Don't worry, there was a green veg served with this, Madhur Jaffrey' Green Peas in a Creamy Sauce.)

Stop by Cookbook Countdown to see what other folks are making from their July cookbook. And if you've got unused books on your shelf, why don't you choose one and join in?

4 comments:

  1. Kaye, this looks like a really worthwhile book. I'll have to track it down.

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    Replies
    1. Although I've made some good stuff here (and found a couple of real keepers), I still think I'd recommend Jaffrey's Quick and Easy Indian Cooking over this one. More consistent results, better instructions in general, and comments on each recipe.

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  2. Although I've made some good stuff here (and found a couple of real keepers), I still think I'd recommend Jaffrey's Quick and Easy Indian Cooking over this one. More consistent results, better instructions in general, and comments on each recipe.

    ReplyDelete
  3. We have not had any lamb in ages. These sounds delicious! Good pairing with the potatoes. I can almost smell the fragrance of the cumin!

    ReplyDelete