Fruity Lamb Curry Food

FRUITY LAMB CURRY

Steps:

• Heat oil in pan over a medium gas flame and sauté meat and onion.
• Stir in curry powder and flour and gradually add water.
• Bring to boil, stirring constantly. Add remaining ingredients (including liquid from the pineapple) and simmer gently over a low gas flame until meat is tender, approximately 1 1/2 hours.
• Serve with rice and a selection of accompaniments such as yoghurt, cucumber, banana slices and chutney.

LAMB CURRY

Steps:

• For the lamb curry: Heat a medium skillet over medium-high heat. Add the coriander seeds, cumin seeds, fennel seeds and fenugreek. Moving the skillet constantly, toast the spices until warm and fragrant, about 2 minutes. Remove from heat and transfer to a spice grinder. Grind into a powder and transfer to a small bowl and set aside.
• Toss the lamb, 2 tablespoons of flour, the toasted and ground spice blend and some salt together in a large bowl.
• Lightly coat a large Dutch oven with olive oil and heat over medium-high. When the oil is shimmering, add the lamb (work in batches if necessary to not over crowd the pot) and sear, turning as needed, until crispy and golden brown on all sides. Transfer the lamb to a bowl and set aside.
• Add the turmeric, asafetida and onion to the pot. Saute the onion, scraping up the brown bits from the bottom of the pot, until they are translucent, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the celery and fennel and saute until just tender, about 3 minutes. Add the chickpeas, tomato paste, bay leaves, thyme, crushed red pepper and stir to combine. Add the chicken stock and the seared lamb with any collected juices and bring to a boil. Turn heat to medium-low and allow to simmer until meat is tender and almost shreddable but holds its shape, about 1 hour. Remove from heat and plate with rice on the side. Garnish with cilantro and fennel fronds.
• Meanwhile, for the rice: Coat a medium saucepan with olive oil and heat over medium. Add the onion and a sprinkle of salt and cook, stirring, until the onions are translucent, about 3 minutes. Add the chicken stock, rice and bay leaves and some salt. Bring to a boil. Reduce the heat to medium-low and cover with a lid. Cook until the rice is tender, and the liquid has been absorbed, about 15 minutes. Uncover and fluff the rice with a fork.
• For the chutney: Coat a medium skillet with olive oil and heat over medium. Add the fennel and onion and cook, stirring, until tender and translucent, about 5 minutes. Add the chicken stock, crushed red pepper and a sprinkle of salt. Bring to a boil, then reduce to a simmer and cook until the mixture has reduced by half. Remove from the heat.
• Serve curry with rice and chutney.

CAPE MALAY LAMB CURRY - SPICY, FRUITY LAMB CURRY - HOW TO MAKE LAMB CURRY!!!

Steps:

• The ingredients are split into 3 groups. For group 1, cut the lamb into bite-sized cubes. Chop the onion and garlic and grate the ginger.
• In another bowl, combine the ground coriander, cumin seeds, turmeric, salt, black pepper, ground cinnamon, whole cloves, and bay leaf. In another bowl, measure out the curry spice.
• For group 2, peel and chop the carrots and slice the bananas. Reconstitute the dried apricots by soaking them in hot water for 30 minutes, then draining. Measure out the tomato paste, white wine vinegar and chicken stock.
• Group 3 is quicker.... measure out the apricot jam and plain yogurt.
• Heat your wok or a large pan over high heat and add 45ml of oil. Add the onion, garlic and ginger and stir-fry these for 2 minutes. Add all of the spices to the pan and fry for a further 3 minutes until everything is fragrant.
• Move the onion mixture to the side of the pan and add the lamb. Scoop the onion over the top of the lamb and allow this to fry for a minute undisturbed.
• Stir the lamb and onion mixture together and continue to stir-fry for 3 to 5 minutes until the meat is browned.
• Add the tomato paste, apricots, vinegar, chicken stock, carrots and bananas.
• Stir this all together, bring it to a boil, reduce the heat and allow this to simmer gently for 90 minutes, stirring every 15 minutes.
• Add a little extra chicken stock to the pan if it starts getting too dry.
• minutes before the end, add the apricot jam and yogurt and stir these in.
• Portion the curry to bowls, top with a little extra yogurt, fruit chutney and fresh coriander and serve with the accompaniments of your choice.

FRUITY LAMB CURRY

Steps:

• In a food processor place the onion, apple, leek and garlic.
• Melt the butter and cook until softened but not browned.
• Stir in the curry powder, cumin, tumeric, coconut and thyme. Cook, stirring, for 1 minute.
• Stir in the chicken stock and tomatoes; simmer for two minutes.
• Season .
• Add the lamb 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.

FRUITY LAMB CURRY WITH YELLOW RICE

Steps:

• Method Lamb Curry Pour the strong, hot rooibos tea over the dried fruit and allow to soak. In a large heavy-based saucepan, heat the oil and brown the lamb knuckle. Remove and set aside. In the same saucepan, add the onions and sautè until soft and caramelised. Add the ginger, garlic, chilli and spices and sautè for a few minutes. Add the meat back to the pot, together with the chopped tomatoes. Measure out 125 ml of the rooibos tea soaking liquid and add to the lamb. Cover, bring to a gentle simmer allow to cook for 1 hour and 15 minutes. Drain the remaining liquid off the soaked fruit and ad the fruit to the pot. Simmer for a further 30 minutes or until meat is falling off the bone and the fruit is soft. Remove the cinnamon stick. Stir in the fresh coriander and season to taste. Rice Place all the ingredients into a medium-sized, heavy-based saucepan, cover and boil until the rice is tender and the liquid has cooked away. Once cooked, place the rice into a colander and put under running water to rinse. Put the rice back into the saucepan, cover, and heat through over a low heat, to allow the rice to steam for a few minutes. Fluff up with a fork. Serve the fruity curry on a bed of fluffy yellow rice, garnished with fresh coriander. Tip: This curry can easily be done in a pressure cooker for +- 45 minutes in total.

LAMB-FRY

Steps:

• 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.

HOME-STYLE LAMB CURRY

Steps:

• 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.

LAMB & MANGO CURRY

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the onions, ginger and garlic in a food processor and blitz to a paste. If you don't have a processor, just chop very finely. Heat the oil in a deep flameproof casserole dish and fry the paste for 10 mins. Add some salt, the spices and tomato purée, then fry for 2-3 mins more until aromatic.
• Stir in the lamb and cook for a few mins until it changes colour all over - it doesn't need to brown. Tip in the coconut milk, tomatoes and 100ml water, and bring to a simmer. Cover with a lid, leaving a gap for some steam to escape, and transfer to the oven for 1½ hrs.
• Stir in half the mangoes, and cook for 1 hr more until the lamb is melting and tender. When it's ready, let the curry sit for 10 mins, then spoon off any excess fat from the top. Partly stir in the remaining mangoes, scatter with the coriander and drizzle with the reserved coconut milk. Serve with rice, chutneys and pickles of your choice.

MILD AND FRUITY LAMB CURRY-PERFECT FOR CHILDREN!

Steps:

• Heat the oil in a large pan; fry the onion, garlic and salt until soft.
• Stir in the lamb and brown.
• Add curry powder, tomato puree, mango chutney and vinegar. Add the stock, chopped apricots, sultanas and season to taste. At this point you can also add 25g of flaked almonds.
• Simmer gently for approx 20-30 minutes.

DRIED FRUIT LAMB (OR BEEF) CURRY

Steps:

• Combine the apples, prunes and raisins in a bowl, pour the water over them and let soak for at least an hour, turning the fruit occasionally.
• Dry the cubed meat with a paper towel and sprinkle them with the salt.
• In a heavy large skillet, heat the oil over moderate heat until it is hot enough that a haze forms above it; brown the meat in the hot oil in 2 or 3 batches, turning the meat even ly to get them a good rich brown color; as they brown transfer to a plate and set aside.
• Pour off all but about 2 tbsps of the fat from the pan and drop in the onions; stir constantly and scrape up the browned bits from the bottom of the pan; cook the onions for about 3 to 4 minutes, until they are soft.
• Reduce the heat to low, add the Curry powder and stir for 2 minutes or so to toast the Curry a bit, thus intensifying it's flavor ( a step you should always take when using Curry powder; it leeches any bitterness from some of the stronger spices in Curry).
• Return the meat to the pan, along with any liquid that has accumulated around it; stir in the fruits along with their soaking water, the vinegar and the lemon juice.
• Bring to a boil over high heat, then reduce the heat to low.
• Partially cover the skillet and simmer for about one hour or until the meat is tender and shows no resistance when poked with a sharp knife.
• Check the pan periodically and if it looks too dry, add up to a 1/4 cup water, a few tablespoons at a time; when the curry is done however, most of the liquid should be dried up as this is a dryer curry not a soupy one.
• Taste for seasoning and mound the curry on a heated platter; just before serving sprinkle with the peanuts and slice the bananas and arrange around the curry.
• Serve with hot rice, preferably Jasmine, and your favorite chutney.
• Also, I like a hotter curry and have found that adding an additional 1/2 tbsp of curry powder or paste does the trick, especially if I am serving with a hot chutney.

FRUITY LAMB TAGINE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
• If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.