Lamb is delicious. The meat of lamb is very soft and fat less. You can prepare various preparations with lamb that can go very well with bread or rice. On the other hand, yogurt helps in dissolving the fat that is attached to the meat and is also a good source of calcium. To make the preparation you will need few things that are easily available in your kitchen.
• ½ kg boneless lamb
• ½ kg yogurt
• Two big potatoes
• Olive oil – 2 tablespoon
• Garlic – 2 cloves
• Ginger – ½ inch
• salt and black pepper – to taste
• Rosemary, thyme and oregano
Chop the lamb in cubes. Wash it and keep aside to strain the water. Whip the yogurt well adding few pinches of salt and pepper. Peel and cut the potato in cubes. Grind garlic and ginger separately. Crush the leaves of rosemary. Chop one tablespoon thyme and oregano. Marinate lamb pieces in yogurt for at least one our.
After the marinating period is over your lamb is ready to be cooked. Pour olive oil in a non stick pan. Fry garlic paste first. Stir well so that it does not stick to the bottom. Now add ginger paste. Be sure that they are fried well. Now add cubed potato and keep stirring for two three minutes. After that add lambs and yogurt. Stir the whole thing continuously so that the spices do not get stuck at the bottom of the pan. Add crushed fresh rosemary and chopped oregano and thyme in the preparation. Add salt to taste. Cook till the lamb and potato become tender. When the gravy starts to thicken and you find get the consistency you want, it is ready to be removed from the oven.
You can cook the same preparation with mutton. Mutton is comparatively stiffer as it is from older sheep. That is why you will have to tenderize the mutton separately in a pressure cooker. Instead of rosemary, oregano and thyme you can also use cinnamon, cardamom and clove. Instead of olive oil, butter oil as a cooking medium goes well with mutton.
Both the preparation is tasty and goes well with fresh bread or bun. In comparison to mutton, lamb meat is much healthier because it is the leaner variety.