Tender Lamb With Potatoes

Lamb meat is tender and it is rich in selenium. It is the meat from young sheep less than one year old. It is very healthy and extremely delicious. It gives tender and buttery feelings when you eat it. Lamb is a good source of protein with all eight amino acids.

It is a good source of zinc also. Zinc is necessary to build a healthy immune system. Potato also is a healthy item which provides ample carbohydrates.



Ingredients:
•    1 kg lamb meat
•    ½ inch ginger
•    6 cloves garlic
•    2 tablespoon butter oil
•    1 large onion
•    4 green chilies
•    100 grams cashew nuts
•    2 cups coconut milk
•    4 large potatoes
•    Salt

Preparation:
Wash lamb properly and make large pieces of it. Make paste of ginger and garlic. Slit green chilies. Grate cashew nut and mix it with coconut milk. Make slices of onions. Peel the potatoes and cut them into quarter pieces. Marinate lambs with ginger and garlic paste overnight. Do not forget to mix salt in the marinade.

Begin by heating butter oil in a pan and fry the potatoes.  Keep them aside. Now, in the remaining oil fry the onions until they turn soft and golden in color.

At this stage add the lamb and keep stirring. Cook for about 5 minutes. Add green chilies and water to make the meat tender. The amount of green chilies may vary according to your taste. If you want it very hot then you can add more than four chilies.

Keep the lid on and cook it for at least 30 minutes. When the meat is tender and a little water is left add the mixture of cashew nut and the coconut milk. Then add the fried potatoes.  Put on the lid again and cover and cook for another 30 minutes.  Stir occasionally so that the cashew nuts do not stick to the bottom of the pan.

Make sure that thick gravy remains. If the preparation becomes too dry, then add a little hot water while cooking to maintain the consistency of the gravy. This preparation tastes best with plain white steamed rice.You can also make the preparation with the chicken.