EASY INDIAN CURRIED LAMB
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
Steps:
- 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
INDIAN LAMB CURRY
A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Serve with some rice, pakoras or samosas and a nice crispy salad! :)
Provided by PalatablePastime
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
- When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
- Stir in the ginger paste, garlic, chile pepper, and lamb.
- Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
- Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
- Add diced tomatoes, and cook for 5 minutes, stirring frequently.
- Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
- Lower heat.
- Whisk the yogurt with a fork; and add to the pot slowly.
- Then cook until meat is done to your liking and sauce is thickened.
- Garnish with cilantro leaves.
- Serve with steamed basmati rice, or hot Indian breads, such as Naan.
DELICIOUS INDIAN LAMB CURRY
Steps:
- Gather the ingredients.
- Heat the cooking oil in a heavy-bottomed pan over medium heat.
- When hot, add the onions. Sauté until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Reserve the oil in the pan and turn off the heat.
- In a food processor , pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container and reserve.
- Blend the tomatoes, garlic paste, and ginger paste together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.
- Reheat the oil left over from frying the onions over medium heat and add the reserved onion paste. Sauté for 2 to 3 minutes.
- Add the tomato mixture, coriander, cumin, turmeric, red chili powder, and garam masala, and mix well.
- Sauté until the oil begins to separate. This can take up to 10 minutes.
- Add the lamb pieces to the mixture and stir to fully coat. Sauté until the lamb is well browned, about 8 minutes.
- Add 1/2 cup of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done. Season with salt to taste. This should take roughly 45 minutes.
- When the lamb is cooked, garnish with chopped cilantro and serve with naan or hot steamed rice.
Nutrition Facts : Calories 351 kcal, Carbohydrate 10 g, Cholesterol 97 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 g, Sodium 386 mg, Sugar 4 g, Fat 21 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
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.
HOME-STYLE LAMB CURRY
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
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.
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 STEW
"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
Steps:
- 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
LAMB CURRY
Mild and tasty curry that really enhances the flavour of the lamb
Provided by bhec202
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Place the lamb, curry powder, turmeric and cumin seeds into a bowl and mix together to coat. Season with salt and freshly ground black pepper.
- Heat the olive oil in a deep pan and add the coated lamb. Cook for two minutes, or until brown on all sides.
- Add the garlic, onion, pepper ( if using) to the pan and fry for 3-4 minutes. Then add the yoghurt and simmer for 5-6 minutes or until cooked through.
- Add the spinach to the pan and simmer for one minute.
- ladle the curry into a bowl.
- ladle the curry into a bowl.
- Serve with warm chapatis or naan and basmati rice
EASY LAMB CURRY
There's nothing nicer than a hearty curry in the dead of winter. But for that matter, curry is great any time, any season, and this fits the bill perfectly.
Provided by Sackville
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the garlic, ginger and salt in a bowl.
- Then add in the yoghurt, chilli and lamb.
- Leave for 15 minutes.
- Blitz the nuts in a food processor until ground to a paste.
- Take a large frying pan or wok and heat the oil.
- Add the onions and stir until they turn golden.
- Add the spices.
- Lift the meat out of its marinade and add to the pan.
- Stir well until the meat is seared.
- Add the marinade and meat stock.
- Bring to a boil, then lower heat and cook until the lamb is done.
- Add the nut paste and coconut milk.
- Heat through and serve over rice, with a side dish such as naans or poppadums with chutney.
Nutrition Facts : Calories 1030.8, Fat 86.5, SaturatedFat 30.9, Cholesterol 115.9, Sodium 510.4, Carbohydrate 31.8, Fiber 3.5, Sugar 8.7, Protein 37.2
SPICY LAMB CURRY
I've tweaked this curry over the years using a blend of aromatic spices. Fenugreek seeds can be found in specialty spice stores and are common in Middle Eastern curries and chutneys, but you can leave them out of this recipe if you desire. -Janis Kracht, Windsor, New York
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first 7 ingredients. Add the lamb; turn to coat. Cover; refrigerate for 8 hours or overnight., In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder., Return lamb to pan. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if desired.
Nutrition Facts : Calories 419 calories, Fat 14g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 534mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 6g fiber), Protein 37g protein. Diabetic Exchanges
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
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- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.
- Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute. Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro.
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