LAMB CURRY
James Martin's easy lamb curry is an aromatic mix of fresh ginger, spices and coconut milk. Use cheaper neck fillets and slow cook them to perfection.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 17
Steps:
- Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
- Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened.
- Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb.
- Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender.
- Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted.
- Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
- Serve onto warmed plates with steamed basmati rice alongside.
GOAN LAMB CURRY
James Martin's easy Goan lamb curry is hot, sour and coconutty. Serve with an easy pilau rice.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 28
Steps:
- For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder.
- Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside.
- Add the onions and cook for 10 minutes, or until soft and golden-brown.
- Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute.
- Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid.
- Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper.
- For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes.
- Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves.
- Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney.
LAMB CURRY
We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.
Provided by JustJanS
Categories Curries
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
- Add the curry powder, salt and vinegar and stir thoroughly.
- Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
- Add the tomatoes, chillies and mint.
- Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
- Add the garam masala and chopped coriander in the last 5 minutes of cooking.
- *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.
LEFTOVER LAMB CURRY
Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast
Provided by Esther Clark
Categories Dinner, Supper
Time 1h40m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.
- Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.
- Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.
Nutrition Facts : Calories 393 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium
JAMES MARTIN'S LAMB CURRY W BASMATI RICE
Steps:
- Preparation method 1.Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside. 2.Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened. 3.Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. 4.Add the flour and cook for a further minute. 5.Add the tomatoes and coconut milk and heat to bring to a simmer. 6.Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. 7.Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through. 8.Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted. 9.Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well. 10.Serve onto warmed plates with steamed basmati rice alongside
Nutrition Facts : Calories 733 calories, Fat 33.0389244896951 g, Carbohydrate 94.6415056895819 g, Cholesterol 9.1297861344 mg, Fiber 9.75891751441226 g, Protein 21.4010697844289 g, SaturatedFat 20.1374592013844 g, ServingSize 1 1 Serving (866g), Sodium 546.458212081262 mg, Sugar 84.8825881751696 g, TransFat 2.15416521107769 g
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