Aromatic Lamb Curry Food

AROMATIC LAMB CURRY

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Put a large shallow casserole pan on a high heat.
• Dice the lamb into 3cm chunks and place in the pan, fat-side down.
• Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
• Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
• Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.

LAMB CURRY

Steps:

• Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
• Add the curry powder, salt and vinegar and stir thoroughly.
• Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
• Add the tomatoes, chillies and mint.
• Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
• Add the garam masala and chopped coriander in the last 5 minutes of cooking.
• *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

VIETNAMESE AROMATIC LAMB CHOPS

Steps:

• Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.
• Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.

LEFTOVER LAMB CURRY

Steps:

• Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
• Melt the butter in a skillet and cook the vegetables until softened but not browned.
• Stir in the curry powder and thyme; cook, stirring, for 1 minute.
• Stir in the chicken stock and tomatoes; simmer for two minutes.
• Season with salt and pepper; add more curry powder if desired.
• For a smooth sauce, puree in the food processor and pour back into the skillet.
• Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
• Serve over rice.

AROMATIC LAMB CURRY

Steps:

• Place half the coriander in a large mortar. Add chili, garlic, ginger, mint, dates, lime rind, lime juice, fish sauce and sesame oil and gently pound with a pestle until a coarse paste forms. Add the remaining coriander and gently pound until well combined.
• Heat a large heavy-based saucepan over high heat. Spray the base with olive oil spray. Add one quarter of the lamb and cook, turning occasionally for 3-4 minutes or until brown all over. Transfer to heatproof bowl. Repeat in 3 more batches, with the remaining lamb, reheating pan between batches.
• Add the onion to the pan and cook, stirring for 1 minute or until soft. Stir in the coriander paste. Cook for 30 seconds or until aromatic. Add the lamb, coconut cream, stock, lemongrass and lime leaves. Bring to the boil. Reduce heat to low and simmer covered for 1 1/2 hours or until lamb is tender. Uncover and simmer for a further 1 hour or until sauce thickens slightly. Set aside to cool. Transfer curry to a large bowl and cover with plastic. Place in fridge overnight to chill.
• Skim the fat from the surface of the curry and discard. Place the curry in a large saucepan over low heat and cook, stirring occasionally for 20 minutes or until heated through.
• Divide curry among serving bowls. Sprinkle with mint and coriander and serve with rice and lime wedges.

AROMATIC LAMB WITH DATES

Steps:

• Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.
• Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.
• Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous.

LAMB CURRY

Steps:

• Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl.
• Peel and chop the onions; mince the Jalapenos and grate the ginger.
• Saute the onions in the oil until soft and translucent.
• Add the meat, turn up the heat a bit, and brown them both, stirring frequently.
• Add the minced jalapenos and grated ginger and the mixed spices.
• Stir in the water and the yogurt; simmer for about 45 minutes, stirring regularly to prevent sticking, until the meat is tender and the sauce is quite thick.
• NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.