Korma Curried Lamb Pilaf Food

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KORMA-CURRIED LAMB PILAF



Korma-Curried Lamb Pilaf image

Make and share this Korma-Curried Lamb Pilaf recipe from Food.com.

Provided by Sonya01

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
600 g lamb fillets, cut into 3cm pieces
6 cardamom pods, crushed
2 tablespoons korma mild curry paste
2 (250 g) packets of quick cook basmati rice (pre-cooked rice)
250 ml chicken stock
300 ml plain yogurt
150 g frozen peas, thawed
1/3 cup fresh coriander leaves

Steps:

  • Heat the oil in a medium saucepan over medium-high heat.
  • Add one-third of the lamb and cook, turning occasionally, for 3 minutes or until browned.
  • Transfer to a plate.
  • Repeat, in 2 more batches with the remaining lamb, heating the pan between batches.
  • Add the cardamom pods and curry paste to the pan and cook, stirring, for 1 min or until aromatic.
  • Return the lamb to the pan and stir to coat.
  • Add the rice stock and 100ml of the yogurt and stir until well combined
  • Season with salt.
  • Cook, covered, for 2 minutes or until heated though.
  • Stir in the peas.
  • Remove from heat.
  • Set aside, covered for 2 minutes or until the peas are heated through.
  • Meanwhile, chop half of the coriander leaves and place in a small bowl.
  • Add the remaining yogurt, and stir until well combined.
  • Divide the pilaf among serving bowls.
  • Top with a dollop of the yogurt mixture.
  • Sprinkle with the remaining coriander leaves to serve.

Nutrition Facts : Calories 1056, Fat 50.4, SaturatedFat 20.7, Cholesterol 122.9, Sodium 259.8, Carbohydrate 107.5, Fiber 6.1, Sugar 7.5, Protein 40.6

CARIBBEAN CURRIED LAMB



Caribbean Curried Lamb image

This recipe was adapted from chef G. Garvin of TVOne Cooking shows! (Episode 43 : Carried Away Caribbean ) My family loves a walk on the wild side every once in while. Great for a special occasion I hope you enjoy!

Provided by fiveftfox

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

3/4 cup olive oil
2 lbs lamb, cut into 1/2 inch cubes
4 garlic cloves, chopped
5 scallions, chopped
2 1/2 tablespoons curry powder
2 large onions, diced
1 teaspoon fresh ginger, grated
1 scotch bonnet pepper, seeded and diced
1 pinch allspice
2 sprigs fresh thyme, picked and chopped
parsley
1 teaspoon salt
1 teaspoon pepper
2 ounces lime juice
2 tablespoons coconut cream
2 teaspoons sweet basil, cut into thin strips
3 1/2 cups chicken stock
2 ounces butter

Steps:

  • Place a large stock pot with olive oil over a medium high heat
  • Season the cubed lamb
  • Place in pot
  • Add garlic, scallions and curry powder. Mix well
  • Next add onions, ginger, scotch bonnet
  • Add all spice and fresh thyme, add parsley
  • Add salt and pepper
  • Next add lime juice and coconut cream. Stir
  • Next evenly add the curry and mix well
  • Let simmer for approximately 3 minutes
  • Place your sweet basil into the pot and stir
  • Add butter and mix until it's melted
  • Add the chicken stock and stir
  • Cover and let simmer for approximately 25-30 minutes
  • Serve over rice .

Nutrition Facts : Calories 954.8, Fat 79.4, SaturatedFat 24.4, Cholesterol 156.8, Sodium 1067.9, Carbohydrate 22.7, Fiber 3.4, Sugar 8.5, Protein 39.6

CURRIED RICE PILAF WITH LAMB



Curried Rice Pilaf With Lamb image

This is another one of those grocery store recipes. The lamb chops baked atop this yummy rice is a great combination. (Prep time is approximate)

Provided by Denise in da Kitchen

Categories     Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons margarine or 2 tablespoons butter
4 shoulder lamb chops
salt and pepper
2/3 cup long grain rice
1/2 cup grated carrot
1/4 cup raisins
2 tablespoons chopped onions
1/2 teaspoon salt
1/2 teaspoon curry powder
2 tablespoons slivered almonds, if desired
1 1/2 cups chicken broth

Steps:

  • Heat oven to 350 degrees.
  • Grease a shallow 2-quart baking dish.
  • In a large skillet, brown chops in butter.
  • Remove chops; sprinkle with salt and pepper.
  • Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
  • Stir in remaining ingredients; pour into prepared dish.
  • Arrange chops on top.
  • Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.

Nutrition Facts : Calories 233.8, Fat 8.2, SaturatedFat 1.5, Sodium 651.1, Carbohydrate 35.1, Fiber 1.8, Sugar 6.8, Protein 5.3

LAMB PILAF



Lamb Pilaf image

Make and share this Lamb Pilaf recipe from Food.com.

Provided by Helio

Categories     One Dish Meal

Time P1DT35m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups rice
500 g leg of lamb (cut in cubes)
6 cups water
3 medium fresh carrots (coarsely grated)
2 medium onions
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Steps:

  • Place the rice in a bowl and cover with hot water and stir in 1 TBSP salt, let stand for 30 minutes then rinse until the water runs clear.
  • Bring the cubes of lamb to the boil in 6 cups of water and simmer, skimming occasionally. Lower the heat and cook until the meat is tender. Strain off the liquid into a bowl.
  • Finely chop the onions and gently fry them in melted butter, add the cooked meat, and stir over the heat for few minutes, then add the carrots and stir briefly with wooden spoon.
  • Add 2 1/2 cups of the warm meat stock, salt and pepper and bring to the boil and add the rice, stir and lower the heat. Cover and cook until steam for 12-15minutes (or until steam holes appear on the surface. Remove from the heat, cover with a dry kitchen cloth and replace the lid . Set aside for 10 minutes.
  • Stir in the allspice and cinnamon and serve hot.
  • Note: Beef maybe substituted for lamb, but cooking time will be a bit longer.

Nutrition Facts : Calories 464.1, Fat 15.6, SaturatedFat 7.4, Cholesterol 66, Sodium 499.3, Carbohydrate 58.3, Fiber 2.6, Sugar 3, Protein 20.6

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