LAMB CURRY WITH PEAS
For this curry, cubes of lamb become meltingly tender and richly flavored after a long, slow braise with spices like cinnamon, cardamon and turmeric. Thick Yukon Gold potatoes and frozen peas add some additional texture, while a half cup of whole-milk yogurt adds a refreshing creaminess. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Season the lamb with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the lamb in a single layer and brown, turning once, 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
- Add the tomatoes to the pot and cook, stirring, until they break down, 4 to 5 minutes. Add the lamb and any juices from the plate. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
- Tuck the potatoes among the lamb pieces, submerging them in the liquid; season with 1/2 teaspoon salt. Cover and simmer until the potatoes are cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes occasionally, until the curry is thickened, 8 to 10 minutes. Stir in the peas and heat through.
- Remove the curry from the heat and stir in the yogurt. Thin with water, if necessary; season with salt. Serve with rice and top with mint.
LAMB AND CHICKPEA CURRY
Steps:
- Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
- Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
- Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.
LAMB WITH POTATOES AND PEAS
Make and share this Lamb With Potatoes and Peas recipe from Food.com.
Provided by byZula
Categories Curries
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook lamb and onion over medium-high heat until meat is browned and onion is soft.
- Drain fat.
- Stir in spices, seasonings, potatoes and water.
- Cover and simmer until potatoes are soft, about 30 minutes.
- Stir occasionally to break up potato.
- Add peas and tomato and simmer for another 5 minutes.
- Serve 1 cup of lamb mixture over 1/2 cup rice.
Nutrition Facts : Calories 686.1, Fat 21, SaturatedFat 8.4, Cholesterol 55.2, Sodium 836.6, Carbohydrate 99.4, Fiber 8.4, Sugar 6.5, Protein 24.7
TOMATO & ONION SALAD
A simple and fresh, fat-free salad with influences from Cape Town
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Pour boiling water over the onion and leave for 10 mins.
- Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
- Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
- This can be prepared and chilled up to 1 hr ahead, but dress just before serving.
Nutrition Facts : Calories 23 calories, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
CURRIED LAMB
Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.
Provided by Galley Wench
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
- Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
- Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 8.2 g, Cholesterol 98.9 mg, Fat 18.2 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 4.5 g, Sodium 138 mg, Sugar 3.4 g
TOMATO & LAMB CURRY (OAMC)
This tasty curry freezes very well, is not too spicy for the kids and contains lots of veggies! To freeze: At the end of step 3, set the lamb mixture aside for 10 minutes to cool. Stir in the beans and peas. Cover with plastic wrap and place in the fridge for 30 minutes. Transfer to an airtight container. Label, date and freeze for up to three months. To thaw & cook: Place in the fridge overnight or until thawed. Place the curry in a large saucepan over low heat. Cover and slowly bring to the boil. Increase heat to medium-low and simmer, partially covered, for 10-15 minutes or until the beans are tender and curry is heated through. Continue from step 5.
Provided by English_Rose
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 3 teaspoons of oil in a large heavy-based saucepan over medium-high heat.
- Add half the lamb and cook, turning, for 1-2 minutes or until browned.
- Transfer to a heatproof bowl. Repeat with the remaining lamb.
- Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft.
- Add the curry paste and cook, stirring for 2 minutes or until aromatic.
- Add the tomato paste, stock and squash. Cover and bring to a simmer. Add the lamb and cook, partially covered, for 15 minutes or until the squash is almost tender.
- Add the beans and peas and cook, partially covered, for 5 minutes or until vegetables are just tender.
- Meanwhile, cook the rice, following packet directions. Drain.
- Divide the rice among serving bowls. Top with curry and cilantro and serve.
Nutrition Facts : Calories 879.2, Fat 35.3, SaturatedFat 12.3, Cholesterol 98, Sodium 1483.4, Carbohydrate 104.9, Fiber 11.2, Sugar 12.8, Protein 39.6
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- Cucumber and Tomato Salad. This is a simple salad that pairs well with just about any type of curry. It’s also easy to make—just slice up some cucumbers and tomatoes (or use cherry tomatoes), sprinkle on some salt, pepper and lemon juice, then toss together!
- Carrot and Raisin Salad. If you’re looking for something a little more filling, this one will hit the spot! Just grate some carrots into ribbons, add raisins and cilantro, then toss with olive oil, vinegar and salt/pepper to taste.
- Potato Salad. This one isn’t exactly a traditional salad but instead an American classic side dish! You’ll need potatoes (of course), hard-boiled eggs (optional), mayonnaise (a lot), mustard (optional), pickles (optional) and green onion tops (optional).
- Corn Salad. This salad pairs well with both sweet and spicy curries because it has a bit of crunchiness from the corn kernels and texture from the black beans—which also add some protein.
- Spinach Salad. Spinach salads are great because you can make them ahead of time and they’ll keep for days without getting soggy or wilting away into nothingness.
- Beet Salad. A beet salad might sound weird at first sight—but don’t knock it until you try it! These beautiful vegetables work really well when paired with Indian-inspired curries because they’re so spicy themselves.
- Bean Sprout Salad. This light and crunchy salad is a great way to add fiber to your diet while enjoying the sweet and savory flavors of your favorite curry dish.
- Cabbage Salad. If you’re looking for something a little different, try a cabbage salad. It’s made with carrots and red cabbage, but you can use any kind of cabbage you like best!
- Radish Salad. Radishes are great for adding crunchy texture to any salad (and they pair really well with spicy foods). If you have a spicy curry dish waiting on the table, this is one way to add some freshness and crunch without overwhelming your mouth!
- Green Bean Salad. This salad is healthy, crunchy and fresh—it’s perfect for pairing with heavier curries like masala or madras sauce. Just blanch your green beans for about 5 minutes, then toss them with olive oil, salt and pepper before serving!
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