How To make Mrs Glick's Potatoes
3 lb Large Yukon Gold or russet
-potatoes (about 6), -scrubbed but not peeled 6 lg Cloves garlic, unpeeled
1 1/2 c Low-fat cottage cheese
1/2 c Reduced-fat sour cream
1 1/2 t Salt
1/4 t Freshly ground black pepper
1 bn Scallions, trimmed & sliced
1/2 c Grated extra-sharp Cheddar
1/4 t Paprika
Preheat oven to 350 degrees. Lightly coat a 2 quart baking dish with nonstick cooking spray or oil. Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, 15 to 20 minutes. Drain and let sit until cool enough to handle, about 20 minutes. Peel the potatoes and grate them into a large bowl; set aside. Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into the prepared baking dish and sprinkle with grated Cheddar and paprika. (The recipe can be prepared ahead to this point and stored, covered, in the refrigerator for up to 2 days.) Bake for 30
to 40 minutes, or until golden brown.
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How to Make Goan Lamb Curry
Goan Lamb Curry
A simple yet soothing lamb curry from Goa that is rich with the aroma of coconut and spices. Oven-roasted potatoes and tender, succulent pieces of lamb are put together in this luscious coconut-based stew. I prefer to eat it with plain rice or bread to enjoy every drop of that flavorful liquid. #IndianAtHome #sponsored @AmericanLamb
Makes 4 servings
3 Tbsp/45 ml neutral oil, such as grapeseed
1 ½ tsp garam masala, homemade or store-bought
1 tsp ground black pepper
½ tsp ground Kashmiri chilli
½ tsp ground turmeric
½ tsp ground cardamom
1 large/300 g white or yellow onion, diced
2 Tbsp grated garlic
2 Tbsp grated ginger
1 ½ lb/ g boneless American lamb shoulder, excess fat trimmed and discarded, cut into 1 in/2.5 cm pieces
Fine sea salt
½ cup/120 ml water
1 large/400 g Russett potato, peeled and cut into 1 in/2.5 cm cubes
1 cup/240 ml plain unsweetened coconut milk
2 Tbsp fresh lemon or lime juice
2 Tbsp chopped cilantro, tender stems and leaves
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