James Martins Lamb Curry W Basmati Rice Food
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
INDIAN LAMB CURRY WITH BASMATI RICE
This wonderfully spiced dish is halfway completed before you start cooking. I've slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.
Provided by Mark Bittman
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the onions, garlic, chili, ginger, tomatoes, coconut milk, lamb juice, lamb and spices in a large pot that can later be covered over medium-high heat.
- Bring the mixture just to a boil; cover, reduce the heat and simmer, stirring occasionally until the onions are very tender, about 30 minutes.
- Stir in the cashews, then uncover and simmer steadily until reduced to desired consistency. Serve over rice, garnished with cilantro.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 567 milligrams, Sugar 4 grams
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