Flattened Lamb Strips In Fragrant Yogurt Curry Food

FRAGRANT LAMB KOFTA CURRY

Steps:

• Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Remove to a bowl and set aside to cool. Tip the lamb mince and half the spice blend into a medium bowl with 1/2 tsp each salt and black pepper and the cooled onions. Knead with your hands to combine evenly, then form into 16 equal meatballs. Return the pan to a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon.
• To make the sauce, fry the onion in the pan for 5 mins until beginning to soften, then add the ginger, garlic, chopped chilli (if using) and coriander stalks, and cook for a further 3 mins. Scatter in the remaining spice blend and cook for 1 min, then tip in the tomatoes, tomato purée, stock and three- quarters of the coconut cream. Stir to combine, bring to a simmer and cook for 15 mins until the sauce has reduced by a quarter.
• Return the meatballs to the pan and cook for a further 15 mins, basting the meatballs in the sauce every few minutes until the sauce has reduced by a further quarter, and the meatballs are cooked through. Drizzle over the remaining coconut cream, then scatter over the coriander leaves and sliced chilli and serve with cooked basmati rice.

SPICY GOA-STYLE LAMB CURRY

Steps:

• 1. Soak the red chili peppers in the vinegar, 1 to 2 hours. Then, in a food processor or a blender, process together the chili peppers plus the vinegar, garlic, ginger, and onion until fine. Mix in the cumin, mustard, 2 teaspoons garam masala, salt, and turmeric, and process, again to make a smooth paste.2. Place the lamb pieces in a large non-reactive bowl. Add the chili-onion-spice paste and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.3. Heat the oil in a large nonstick saucepan over medium-high heat, add the curry leaves and the lamb, plus all the marinade, and cook, stirring, over high heat the first 3 to 5 minutes and then over medium-low heat until the pieces are well-browned, 10 to 12 minutes.4. Add the tomato sauce and water and cook until the lamb is tender and the sauce thick, about 40 minutes. Transfer to a serving dish, garnish with garam masala, and serve.VARIATION: To mellow the peppery heat and to increase the quantity of the dish, add 2 to 3 peeled and diced potatoes along with the Lamb in Step 3, then proceed with the recipe.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CLASSIC MARINATED LAMB CURRY

Steps:

• 1. Prepare the curry paste. Then, place the lamb in a large non-reactive bowl. Add the yogurt, curry paste, garam masala (save 1/4 teaspoon for garnish), turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the cardamom pods, cinnamon, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, then mix in the marinated lamb with the marinade and cook over high heat, stirring, until it comes to a boil. Reduce the heat to medium-low, cover the pan, and cook until most of the juices are dry, 20 to 25 minutes.3. Uncover the pan, add the green chili peppers and fenugreek leaves, increase the heat to medium-high and cook, stirring, until the pieces are well-browned and are coated with the sauce, 10 to 12 minutes.4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is fork-tender and the sauce thick. Transfer to a serving dish, mix in half the cilantro, garnish with reserved garam masala and the remaining cilantro, and serve hot.VARIATION: To make a saucy dish, add some more whisked yogurt, buttermilk, or water in Step 4 and cook until you have your desired sauce. Adjust the seasonings and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FLATTENED LAMB STRIPS IN FRAGRANT YOGURT CURRY

Steps:

• 1. On a cutting board, cut the lamb into 4-by-2-inch strips, each about 14-inch thick. Cover the strips with plastic wrap, then, with the flat side of the meat mallet, pound each strip until they are about 6- by 3-inches and an even 1/8-inch thickness. Transfer to a large nonstick saucepan.2. In a medium bowl, mix together the yogurt, ghee (or oil), ginger, cinnamon, cardamom pods, fennel seeds, and salt and add to the pan with the meat. Mix well, making sure all the pieces are well-coated with the mixture. Cover and allow to marinate at room temperature about 30 minutes, but not more than 1 hour. (If keeping for a longer period, refrigerate the meat.)3. Place the pan over high heat and cook, stirring, until it comes to a boil. Reduce the heat to medium, cover the pan, and cook until the juices evaporate and the meat is quite tender, 20 to 25 minutes.4. Add the asafoetida-water a little at a time, and cook, stirring, over medium heat until the meat is well-browned and very soft, 15 to 20 minutes.5. Add the coriander, cumin, and garam masala and stir about 5 minutes to blend the flavors. Transfer to a serving dish, sprinkle the black pepper on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LAMB CURRY WITH FRAGRANT RICE AND RAITA

Steps:

• prep time does not include fridge time.
• Bruising cardamom pods simply means splitting them, do this by placing on flat surface and pressing down on them with flat side of a knife until the pod splits.
• Combine lamb with both pastes in storage container or ziploc bag, coat lamb thoroughly in paste and refrigerate several hours or overnight. (preferably overnight).
• Heat half the oil in a large saucepan, add onion and cardamom and stir until onion softens, add cumin and stir until fragrant. Add rice, stock, water and coconut milk, bring to boil and then reduce heat to a simmer, cook covered about 20-25 minutes until rice is just tender and liquid has absorbed.
• Note: I have had times when I make this that all the liquid is gone and the rice is not quite cooked, just leave the lid on over the lowest heat you have on your stove, stir from time to time until done. Don't add more liquid it will just make rice go soggy.
• While the rice is cooking, heat the other half of oil in a large frying pan. Add lamb with paste stir, put a lid on and cook until lamb is done stirring from time to time about 20 minutes.
• Raita:.
• In a medium bowl combine yogurt, onions and cucumber. This can be made ahead of time if desired.
• To serve place rice on plate top with lamb pour some liquid from pan over and top with raita.

FRAGRANT LAMB CHOPS IN YOGURT CURRY

Steps:

• 1. Heat the oil in a large nonstick wok or saucepan over medium-low heat and add the asafoetida, nutmeg, and mace, then quickly add the cinnamon, cardamom pods, cloves, and black peppercorns and cookk, stirring, about 1 minute.2. Add the meat, then add the yogurt, 1 tablespoon at a time, stirring constantly until it is completely absorbed. Cook until the meat is well-browned and fork-tender, about 50 minutes. Halfway through the cooking, mix in the fresh ginger and salt.3. When the meat is cooked, mix in the fennel seeds, ground ginger, and garam masala and cook another 10 minutes. Transfer to a serving dish, garnish with the green chili peppers and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.