‘Tis the season to be jolly: Lamb with Green Peppers PRINT
- YIELD: 4 servings
I’m almost embarrassed to say what I’m going to say: I LOVE winter! Yes, I really, really, do. I love everything about it: the snow covered roof tops, cashmere sweaters and scarfs, hot chocolate dunked biscotti, Hubby Dear moaning while scraping ice off his windshield… Okay, scratch that, maybe I don’t truly enjoy watching him do that, but it’s just a part of the season I’ve come to reckon with, like baking cookies. Yes, quite like that, except not so rewarding. Well, you get what I mean!The reason for my embarrassment is because I seem to invite such odd looks from people when I say it. They all look at me in a ‘are-you-serious-or-just-plain-crazy’ kinda way. But I beg to differ! I mean, wouldn’t you prefer engulfing yourself in soft warm fabrics and eating rich stews as opposed to sweating through the day? I do at least.
Which brings me back to my favourite season: the Holidays! With the lighting of the city Christmas tree last weekend in Toronto, the official holiday season has begun. The lights have gone up, and huge cuddly Santas can be seen around town taking letters from little kids. Which also means, it’s about time I get into my Holiday skin. And to kick things off, I thought, what better than to start here. Yes, right here! On this blog. The one place I seem to spend most of my waking time at.
So I gathered all my little elves, in my case that would simply mean my brain cells, and put together a fabulous treat for you all. There will be some wonderful new features on the blog, a fantabulous Holiday Gift Guide for food lovers of all kinds, and a bunch of bewitching prizes to be won! And need I mention, a load of delicious holiday recipes to lure your friends and family with. So watch this space in the coming week when I’ll dig into my goody bag and throw a celebration your way. Until then, there’s always lamb…
|2||lbs boneless lamb, cut into 1-inch cubes|
|1||large onion, finely sliced|
|1||green pepper, chopped|
|1||cup plain yogurt|
|1||tbsp ginger-garlic paste|
|1||tbsp tomato paste|
|1||tsp red chili powder|
|1||tbsp coriander powder|
|1||tsp garam masala powder|
|1||tsp nigella seeds|
|1||tsp cumin seeds|
|2||tbsp cooking oil|
|fresh coriander leaves, chopped for garnish|
|water, as needed|
|salt, to taste|
MARINATE lamb for at least an hour in a blend of yogurt and ginger-garlic paste.
HEAT oil in a deep pan and add nigella and cumin seeds. Once they start to sizzle, add in sliced onions and fry till lightly browned.
STIR in spices and tomato paste, and add in the marinated lamb along with the yogurt.
COOK covered on low heat for 35-40 minutes till lamb is tender, adding water in between if it starts to dry up and stick to the pan. Season with salt and add in chopped peppers, letting it cook for another 5-10 minutes.
GARNISH with chopped coriander leaves and serve warm.