Curried Lamb Stir Fry Food

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Curried Lamb Stir-Fry image

Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 15

1 teaspoon cornstarch
1/4 cup chicken broth
1 tablespoon soy sauce
1/4 teaspoon curry powder
12 ounces boneless lamb, cut into 1/8-inch strips
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil, divided
1 small apple, chopped
1/2 cup chopped green pepper
1/2 cup sliced celery
1 can (8 ounces) sliced water chestnuts, drained
6 ounces fresh or frozen snow peas
1/4 teaspoon ground ginger
Hot cooked rice


  • In a bowl, combine cornstarch, broth, soy sauce and curry powder; stir until smooth. set aside. In a large skillet or wok, saute lamb, onion and garlic in 1 tablespoon oil until meat is browned. Remove and keep warm. In the same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Nutrition Facts :


Keralan Stir Fried Crispy Lamb image

Provided by Dan Toombs

Categories     Indian

Time 25m

Number Of Ingredients 13

2 - 3 tablespoons rapeseed oil
1 onion - finely chopped
2 - 3 green chillies - cut into thin rings
1 tablespoon garlic and ginger paste
10 curry leaves
500g (1lb) cooked lamb leg or shoulder - cut into small pieces
1 tablespoon curry powder, garam masala or mixed powder
1/2 teaspoon chilli powder
1 tablespoon ground black pepper
1 tablespoon dark soy sauce
Salt to taste
2 tablespoons chopped coriander
Juice of one lemon


  • Heat the oil in a frying pan over medium high heat. When visibly hot, add the onion and fry for about five minutes until lightly browned.
  • Add the green chillies, garlic and ginger paste and curry leaves (optional) and fry for a further 30 seconds before adding the cooked lamb.
  • Stir this well and ad the dry spices. Fry until the meat is crispy on the outside and then add the soy sauce and salt to taste. Remember, the soy sauce is already quite salty so taste before adding more salt.
  • Squeeze the lemon juice over the top and garnish with fresh coriander to serve.


Cumin Lamb Stir-Fry image

Fragrant, intense and full of fiery chile, this lamb stir-fry isn't for the timid eater. For the most authentic flavor, it's worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won't get the same punch. If you're not a lamb-lover, you can also try this with lean beef. Serve this over white or brown rice to cut the heat, with a side of sliced cucumbers dressed with sesame oil and salt for freshness.

Provided by Melissa Clark

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon whole cumin seeds
2 teaspoons Sichuan or regular peppercorns
1 pound boneless lamb
1 teaspoon ground cumin
3/4 teaspoon kosher salt
4 to 8 dried red chiles (or substitute 1/2 teaspoon or more crushed red pepper)
1 large white onion
1 bunch (about 8) scallions, trimmed
2 tablespoons peanut oil
3 large garlic cloves, finely chopped
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Chinese cooking sherry (Shaoxing rice wine) or dry sherry
2 cups fresh cilantro, leaves and stems
Rice, for serving


  • In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
  • Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
  • Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
  • Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
  • Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.

Nutrition Facts : @context http, Calories 851, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 86 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 41 grams, Sodium 496 milligrams, Sugar 3 grams


Stir-Fried Lamb With Eggplant and Chiles image

Lamb shoulder, though far less popular than rib chops or legs, is delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising. It's also the best cut of the whole animal for stir-fries, retaining just the right amount of chew while browning gorgeously. This dish, seasoned with garlic, ginger and red-pepper flakes, can be prepared in less than 15 minutes. It's wonderful alone or served over rice.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds boneless lamb
1 large eggplant
1 tablespoon neutral oil, like canola oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1/4 teaspoon red chile flakes
1 tablespoon soy sauce
1 tablespoon water
cilantro, to garnish


  • Cut the lamb into short strips, and the eggplant into 1/2-inch cubes.
  • Stir-fry lamb in neutral oil until browned and set aside. Add the eggplant, salt and more oil if needed to the pan. Cook, stirring occasionally, until nearly tender, 6 to 8 minutes.
  • Add minced garlic, ginger and red chile flakes, and cook for another minute.
  • Return lamb to the pan, add soy sauce and water, and cook until heated through. Garnish with cilantro.

Nutrition Facts : @context http, Calories 1183, UnsaturatedFat 56 grams, Carbohydrate 11 grams, Fat 121 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 60 grams, Sodium 280 milligrams, Sugar 6 grams, TransFat 0 grams


Home-style lamb curry image

Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that's rich in iron and two of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 2h5m

Number Of Ingredients 14

thumb-sized piece ginger, ½ cut into matchsticks, the rest left whole
2 onions, quartered
4 garlic cloves
2 tbsp rapeseed oil
1 cinnamon stick
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp fennel seeds
750g leg of lamb, diced
400g can chopped tomatoes
1 red chilli or green chilli, deseeded and sliced
small bunch coriander, stalks finely chopped, leaves roughly chopped
basmati rice and mango chutney or raita, to serve


  • Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
  • Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
  • Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
  • Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
  • Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
  • Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
  • Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
  • Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

Nutrition Facts : Calories 470 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium


Curried Lamb image

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

2 tablespoons vegetable oil, or as needed
2 pounds cubed lamb stew meat
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons ground coriander
1 ½ teaspoons ground cumin
1 tablespoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground turmeric
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
2 cups beef stock
salt to taste
¼ cup plain yogurt
1 teaspoon lemon juice


  • 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


Curried Lamb Stew image

"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 16

2 pounds lean lamb stew meat, cut into 3/4-inch cubes
4 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon each ground coriander, cumin and cinnamon
1/8 teaspoon cayenne pepper
1/4 cup all-purpose flour
1-1/4 cups water
1 cup unsweetened pineapple juice
1 medium tart apple, peeled and chopped
1/4 cup tomato sauce
1/2 cup sour cream
Hot cooked noodles or rice, optional


  • In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 533mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges


Curried Stew with Lamb image

Lamb is marinated in yogurt and garlic overnight, then slowly stewed with curry spices, almonds and currants.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Stews

Time P1DT3h

Yield 8

Number Of Ingredients 15

1 cup yogurt
1 tablespoon minced garlic
2 pounds lamb sirloin, cut into cubes
2 cups water
1 cup uncooked rice
1 tablespoon vegetable oil
1 large onion, grated
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground cumin
¾ teaspoon ground cayenne pepper
3 tablespoons curry powder
⅔ cup slivered almonds, toasted
1 cup currants
8 cups vegetable broth


  • In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside.
  • Heat oil in a large skillet over medium high heat. Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.

Nutrition Facts : Calories 622.9 calories, Carbohydrate 44.7 g, Cholesterol 85.8 mg, Fat 38.1 g, Fiber 4.8 g, Protein 26.1 g, SaturatedFat 14.4 g, Sodium 550.3 mg, Sugar 18.7 g


Stir-Fried Noodles with Singapore Lamb Curry image

Categories     Lamb     Pasta     Stir-Fry     Curry     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18

8 ounces dried chow mein udon noodles (Asian-style spaghetti)*
3 tablespoons vegetable oil, divided
2 tablespoons dry Sherry
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon mild-flavored (light) molasses
2 tablespoons canned unsweetened coconut milk*
2 teaspoons curry powder
1 teaspoon chili-garlic sauce*
3 tablespoons finely chopped peeled fresh ginger
2 large garlic cloves, minced
2 green onions, cut into 1-inch pieces
2 jalapeño chiles, seeded, chopped
8 ounces leg of lamb meat, cut into 1x1/2x1/4-inch strips
2 cups thinly sliced Napa cabbage
3/4 cup matchstick-size strips red bell pepper
3/4 cup matchstick-size strips green bell pepper
4 tablespoons finely chopped fresh cilantro, divided


  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot and mix in 1 tablespoon oil. Stir Sherry and cornstarch in small bowl to blend. Mix in next 5 ingredients.
  • Heat 2 tablespoons oil in large nonstick skillet over high heat. Add ginger, garlic, green onions, and chiles. Sauté until fragrant, about 1 minute. Add lamb, cabbage, and all bell peppers. Stir-fry until lamb is just cooked through, about 2 minutes. Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes. Add lamb sauce to noodles in pot. Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes. Mix in 2 tablespoons cilantro. Transfer to bowl. Sprinkle with 2 tablespoons cilantro.
  • *Available at Asian markets and in the Asian foods section of most supermarkets nationwide.


Lamb-Fry image

This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and rice.

Provided by Maya Kaimal

Categories     Quick & Easy     Lamb     Spice     Curry     Coriander     Hot Pepper     Onion     Dinner

Yield Serves 4-6

Number Of Ingredients 16

2 cups (360g) thinly sliced onion
3 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced green chile (serrano, Thai, or jalapeño)
3 teaspoons ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground black pepper
1/16 teaspoon ground turmeric
1/16 teaspoon ground cinnamon
1/16 teaspoon ground cloves
2 tablespoons water
2 pounds (900g) cubed leg of lamb trimmed of fat (about 4 cups (3/4-inch) cubes)
1 teaspoon salt
1/2 teaspoon fresh lemon juice


  • In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
  • Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
  • Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
  • Stir in lemon juice and remove from heat.


Easy Indian Curried Lamb image

Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.

Provided by mn

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 4

Number Of Ingredients 11

3 tablespoons canola oil
1 onion, finely chopped
4 cloves garlic, crushed
½ teaspoon cumin seeds, or to taste
1 pound lamb stew meat, cubed
3 tablespoons tomato paste
2 teaspoons ground coriander
2 teaspoons salt, or to taste
2 teaspoons garam masala
1 ½ teaspoons ground turmeric
1 teaspoon red chile powder, or to taste


  • Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g


Curry Lamb Stir Fry image

Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 15

1 teaspoon cornstarch
1/4 teaspoon curry powder
1/4 cup chicken broth
1 tablespoon soy sauce
3/4 pound boneless lamb, cut into 1/8-inch strips
1 small onion, chopped
2 tablespoons canola oil, divided
2 garlic cloves, minced
1 small red apple, chopped
1/2 cup chopped green pepper
1/2 cup sliced celery
1 can (8 ounces) sliced water chestnuts, drained
6 ounces fresh or frozen snow peas
1/4 teaspoon ground ginger
Hot cooked rice


  • In a small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside. , In a large skillet or wok, saute the lamb and onion in 1 tablespoon oil until meat is browned. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, stir-fry the apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. , Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 250 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 345mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges


stir fried noodles with curried lamb image

Make and share this stir fried noodles with curried lamb recipe from

Provided by chia2160

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces udon noodles
3 tablespoons oil, divided
1 teaspoon sesame oil
2 tablespoons dry sherry
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon mild molasses
2 tablespoons unsweetened coconut milk
1 teaspoon sambal oelek
3 tablespoons peeled chopped ginger
2 cloves garlic, chopped
2 scallions, chopped
2 jalapeno chiles, seeded and chopped
2 cups sliced napa cabbage
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
8 ounces leg of lamb, cut into thin strips
4 tablespoons chopped cilantro or 4 tablespoons Thai basil


  • boil udon noodles according to package directions, drain and return to pot.
  • mix in 1 tbsp oil and sesame oil and set aside.
  • mix cornstarch with sherry until blended.
  • stir in next 5 ingredients, set aside.
  • heat 2 tbsp oil in skillet over high heat.
  • add ginger, garlic, scallions, and chiles, cook for 1-2 minutes.
  • add cabbage, lamb and peppers, cook for 2-3 minutes until lamb is cooked through.
  • stir in the sherry mixture and cook until sauce thickens, 2-3 minutes.
  • add lamb sauce to the noodles in the pot.
  • toss over high heat until the noodles are coated with the sauce.
  • mix in 2 tbsp cilantro.
  • transfer to a large bowl, sprinkle with remaining cilantro, serve.


Curried Lamb image

We don't have lamb for dinner very often - usually when we do, it's a traditional leg of lamb when my mother is visiting. This, however, is a nice, simple, and easily-made variation for when you find less expensive cuts of lamb.

Provided by Julesong

Categories     Lamb/Sheep

Yield 6 serving(s)

Number Of Ingredients 17

1/3 cup dried onion (dried minced onion)
1/4 cup water
3 tablespoons vegetable oil
2 tablespoons coriander, ground
1 1/2 teaspoons cumin, ground
1 tablespoon cardamom, ground
1 teaspoon ginger, ground
1 teaspoon turmeric
1/2 teaspoon garlic powder
1/4 teaspoon pepper, freshly ground black pepper
1/8 teaspoon red pepper, ground (cayenne, to taste)
2 lbs lamb stew meat (in 1" cubes)
2 cups beef stock
1/4 cup plain yogurt
1 teaspoon fresh lemon juice
rice, hot freshly-cooked


  • Soak onion in water until soft about 5 minutes.
  • Heat oil in large skillet over medium high heat, and add the onion and saute until golden about 4 minutes.
  • Reduce heat to low, then add coriander, cumin, cardamom, ginger, tumeric, garlic powder, freshly ground black pepper, and ground red pepper (cayenne), and stir 1 minute.
  • Add the cubed lamb meat to skillet, then increase the temperature to medium-high and cook, stirring frequently, until meat is evenly browned, about 10 to 15 minutes.
  • Add stock and salt, reduce temperature to medium, cover, and simmer until meat is tender, about 20 minutes.
  • Uncover and simmer an additional approx 20 minutes until the sauce is thickened to desired consistency.
  • Stir in yogurt and lemon juice and serve immediately over cooked rice.


Lamb Curry image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 21

2 pounds lamb meat or lamb innards
5 tablespoons vegetable oil
Spice Paste, recipe follows
2 cardamom seeds
3 cloves
1 (1 1/2-inch) piece cinnamon
1 (3/4-inch) piece fresh galangal, smashed
2 lemongrass stalks, bruised
3 salam leaves (optional)* (See Cook's Note)
1 1/2 quarts coconut milk
5 red chilies, chopped
10 shallots, chopped
5 cloves garlic, peeled
5 candlenuts
1 (3/4-inch) piece fresh ginger, chopped
(3/4-inch) piece fresh turmeric, chopped
2 tablespoons coriander seeds
1/2 tablespoon anise seed
15 black peppercorns
1/4 tablespoon fennel seeds


  • Trim the meat and cut into cubes. Heat the oil in a large saucepan. Add the pounded spice paste and fry until fragrant. Add the cardamom seeds, cloves, cinnamon, galangal, lemongrass, and salam leaves. After 2 minutes, add the meat and stir until the meat stiffens. Add the coconut milk and stir well on low fire until meat is tender, about 1 to 2 hours. When you see that the coconut milk is evaporating, add some hot water. When the oil comes up, take it away and keep stirring until the sauce becomes thick. Serve with white rice.
  • Combine all of the ingredients and mix into a fine paste in a mortar and pestle, or in a food processor.


Curried Lamb image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 40m

Yield 2 servings

Number Of Ingredients 14

3/4 cup long-grain rice
8 ounces boneless leg of lamb
12 ounces whole onion, or 11 ounces chopped ready-cut onion (2 1/4 to 2 1/2 cups)
1 teaspoon canola oil
1 medium head cauliflower, or 16 ounces cauliflower florets (6 cups)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon fennel seeds
1/2 teaspoon turmeric
1/8 to 1/4 teaspoon hot-pepper flakes
1 cup frozen peas
5 sprigs cilantro (1 tablespoon chopped)
1/8 teaspoon salt
Freshly ground black pepper


  • Combine rice with 1 1/2 cups water, and bring to boil in heavy-bottomed pot. Reduce heat, cover and simmer for 17 minutes.
  • Trim fat from meat, wash and dry. Cut into bite-size pieces. Chop whole onion.
  • Heat large nonstick pan until it is very hot. Reduce heat to medium-high, and heat oil. Add lamb and onion, and saute until meat is brown on all sides and onion begins to soften.
  • Wash cauliflower, and trim and discard core if using whole cauliflower. Break into bite-size pieces, and add to pan along with cumin, coriander, fennel seeds, turmeric and hot-pepper flakes. Stir to mix thoroughly. Add 1/4 cup water, cover and simmer for 3 or 4 minutes, until cauliflower is almost tender.
  • Add the peas, and cook another minute or two.
  • Wash, dry and chop cilantro.
  • Season with salt and pepper, top with cilantro and serve with the rice.

Nutrition Facts : @context http, Calories 728, UnsaturatedFat 11 grams, Carbohydrate 100 grams, Fat 21 grams, Fiber 14 grams, Protein 38 grams, SaturatedFat 8 grams, Sodium 387 milligrams, Sugar 17 grams, TransFat 0 grams


Crock Pot Curried Lamb and Risotto image

The lamb is fork tender and almost melts into the soft spicy rice. I love mango chutney and it's perfect to serve with this easy and delicious dish.

Provided by Geema

Categories     Curries

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 lbs boneless lamb roast
1 tablespoon cooking oil
2 1/2 cups hot style vegetable juice
1 cup brown rice
2 teaspoons curry powder
1/4 teaspoon salt
2 medium carrots, diced
1 medium green pepper, diced


  • Trim any fat from the roast.
  • In a large skillet brown roast on all sides in the hot oil.
  • In a 4 quart slow cooker, combine juice, uncooked rice, curry powder and salt.
  • Add the carrots and place the roast on top.
  • Cover and cook on low heat for 8-9 hours.
  • Add the green pepper to cooker.
  • Cover and let stand 5-10 minutes.


Lamb Curry image

Provided by Amanda Hesser

Categories     one pot, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon coriander seeds
1 tablespoon cumin seeds
10 peppercorns
2 tablespoons peanut or olive oil
1 large Spanish onion, chopped
4 cloves garlic, chopped
1 1/2 tablespoons minced ginger
1 1/2 pounds lamb (from the leg or shoulder), cut into 1/2-inch cubes
3/4 teaspoon turmeric
1 1-inch piece cinnamon stick
1 1/2 teaspoons sea salt
1 cup plain whole milk yogurt
1/2 cup milk
1/2 cup coconut milk
1/4 cup sliced scallions
1/2 cup chopped cilantro
1 lemon, juiced


  • Lightly toast coriander in a small pan, shaking over medium heat about 2 minutes. Repeat with cumin, cooking about 1 minute. Pour coriander, cumin and peppercorns into a sturdy bag and crush with a rolling pin, or use a mortar and pestle.
  • Place oil in a large pan over medium high heat. Add onion and sauté until soft on edges, about 5 minutes, stirring often. Add garlic and ginger, and cook another minute or two. Stir in meat and cook, turning, for 8 to 10 minutes. Sprinkle with coriander, cumin, peppercorns, turmeric, cinnamon stick and 1 teaspoon salt. Stir. Add yogurt, milk and coconut milk, and gently bring just to a boil; cover and simmer gently until lamb is cooked through, 20 minutes. Fold in scallions, cilantro and a little lemon juice. Serve over Basmati rice.


Kerala Lamb Curry image

This one is for lovers of curry, more specifically, those who crave south Indian cuisine. I ate this recently in India and thought I was in heaven. Don't be put off by the long list of ingredients. It is really very easy. However, please do not make substitutions if at all possible, as the taste just won't be the same. It is important to use fresh curry leaves, as in the dried form they are quite tasteless (I buy them fresh, then store them in the freezer). The coconut is optional, but I cannot imagine this dish without it, and unfortunately, dried coconut just won't do. Sometimes I buy frozen freshly grated coconut and store it in the freezer, otherwise you can buy a fresh coconut. You will notice ingredients for 'tempering'. Tempering is the final seasoning of your masterpiece. It involves heating a little oil to which a selection of small amounts of mustard seeds, cumin seeds, black gram dhal, curry leaves, asafetida or other spices, are added. The result is an undeniably Indian flavor and aroma. I like to use coconut oil when cooking south Indian cuisine, but any vegetable oil will suffice. Add less chili if you prefer your food not too hot! Adapted from a recipe by Madhur Jaffrey.

Provided by Daydream

Categories     Curries

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 23

1 inch cinnamon stick
10 -15 cloves
3 tablespoons coriander seeds
4 -6 dried hot red chili peppers, to taste
1 tablespoon black peppercorns
1/2 teaspoon cumin seed
1 1/2 teaspoons fennel seeds
6 green cardamom pods
3 -4 tablespoons vegetable oil
5 ounces fresh coconut, cut into thin slices, or grated
1/4 teaspoon ground turmeric
1 teaspoon salt, to taste
1 teaspoon brown mustard seeds
20 fresh curry leaves
3 ounces shallots or 3 ounces white onions
1 inch fresh ginger, peeled and finely sliced
3 cloves garlic, peeled and finely chopped
2 1/4 lbs boneless lamb shoulder, cut into ½ inch dice
2 tablespoons white wine vinegar
1 teaspoon brown mustard seeds
1 teaspoon split Urad Dal, with or without skin (optional)
2 ounces shallots or 2 ounces white onions
20 fresh curry leaves


  • To make the spice powder, dry roast the spices in a medium-sized skillet, over medium heat, and stir and toss them around for 1-2 minutes, or until they begin to look toasted and release their aromas.
  • Immediately remove from heat and place the spices in a clean coffee grinder, and when cooled slightly, grind to a fine powder, then set aside.
  • If you choose not to grate the coconut, cut the thinly sliced coconut flesh into ¼-½ inch dice.
  • Next, wipe out the skillet with a paper towel, return to medium heat, and add 1 tablespoon of vegetable oil.
  • When hot, add the diced coconut, the turmeric and ½ teaspoon of salt, stir-fry for 3-4 minutes, or until the coconut is toasted, then set aside.
  • Heat 2-3 tablespoons vegetable oil in a large pan, preferably non-stick, over medium to high heat.
  • Add 1 teaspoon mustard seeds, and stir a few seconds until they pop.
  • Add 20 fresh curry leaves, 3 oz shallots, and all the ginger and garlic, and saute, stirring, for 3-4 minutes until the shallots are lightly browned.
  • Now add the meat and the roasted ground spice mixture, and stir well to coat the meat with the spices.
  • Toss in the toasted coconut dice and ½ teaspoon of salt, and then add the vinegar and 2½-3 cups water.
  • Bring to the boil, cover, and simmer over low heat for 50 minutes to an hour until the meat is almost tender.
  • Remove the lid and, increasing the heat if necessary, continue to cook for a further 10-15 minutes or until the sauce is thick and clings to the meat.
  • Finally, heat the remaining tablespoon oil in a small skillet over medium heat, and when hot, add the urad dhal (optional) and the mustard seeds.
  • Stir until the mustard seeds pop, and then add 2 oz shallots and 20 curry leaves, and stir-fry until the shallots are golden brown.
  • Add this shallot mixture to the meat, stir well, remove from heat and serve with rice.

Nutrition Facts : Calories 943.6, Fat 78.3, SaturatedFat 35.7, Cholesterol 183.7, Sodium 751.8, Carbohydrate 15.7, Fiber 5.6, Sugar 2.6, Protein 45.6

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