LAMB CURRY
Provided by Anne Burrell
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 33
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.
LAMB CURRY
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 55m
Number Of Ingredients 16
Steps:
- Heat oil in a 6-quart pressure cooker over medium-high heat. Add onions, ginger, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Add cinnamon stick, cumin, coriander, turmeric, and cardamom. Cook, stirring, until spices are fragrant, about 30 seconds. Add tomato paste and cook, stirring, 15 seconds more.
- Add lamb, potatoes, and broth. Season with salt. Secure pressure-cooker lid and bring to high pressure over high heat. Reduce heat to medium to maintain high pressure. Cook 24 minutes; remove from heat. Vent pressure, then remove lid. Stir in spinach. Season with salt and serve with accompaniments.
INSTANT POT LAMB CURRY WITH COCONUT & TOMATOES
Made with warm Indian spices, tomatoes and rich coconut milk, this Instant Pot lamb curry is creamy and delicious and the meat is succulent and soft. Cooking on the stovetop would require 2-2.25 hours to get the same results but it's much quicker in the pressure cooker.
Provided by Instant Pot Eats
Categories Main
Time 1h15m
Yield 5
Number Of Ingredients 17
Steps:
- Prepare all the ingredients for part 1 and turn the Instant Pot. Press the Saute function key and allow the pot to heat up slightly.
- Add the ghee or butter and onions and cook for 2 minutes, to soften. Add garlic, ginger and cilantro and cook together for another minute, stirring well.
- Finally, add all the spices and salt and stir through the onion mixture to release the aromas. Press Cancel to stop the Sauteing process. The mixture will brown and get pretty sticky and some of it may get stuck to the bottom. Add a little splash of water to the pot and stir through scraping off any stuck mixture from the bottom. This will prevent any burning during pressure cooking.
- Add the lamb and tomatoes and stir through well. Pop the lid and lock, making sure the top valve is pointing to Sealing. Press Manual/Pressure Cook, set to HIGH pressure for 25 minutes. It will take 10 minutes for the Instant Pot to build up the pressure and the timer will commence. Once done, release pressure naturally (should take 15 minutes). In the meantime, prepare ingredients for Part 2.
- Open the lid and stir the curry. Press the Saute function again. Add the carrots and peppers and cook for 5-7 minutes on Saute, stirring frequently. The curry will bubble away, which will thicken the broth.
- To finish the curry, add the thickened coconut milk and stir through.
Nutrition Facts : ServingSize 1.5 cups, Calories 402 calories, Sugar 3.5 g, Sodium 1123.8 mg, Fat 20.3 g, SaturatedFat 10.8 g, TransFat 0 g, Carbohydrate 8.5 g, Fiber 2.7 g, Protein 33.5 g, Cholesterol 116.4 mg
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
LAMB AND TOMATO CURRY
From Vij's in Vancouver. Adjust the quantity of cayenne in this recipe according to how much "heat" you prefer. As with most spicy casseroles, the flavours of this curry will improve on standing, but add the fresh coriander just before serving. If cumin seeds are unavailable, substitute an additional 1 tsp. (5 mL) ground cumin. This was one of Mean Chefs recipes which I was lucky enough to adopt, have made it as stated and it is delicious!
Provided by Evie3234
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat 2 tbsp canola oil in a large heavy saucepan over medium-high heat.
- Cook lamb, in batches, for 3 to 5 minutes, until browned on all sides.
- With a slotted spoon, remove lamb to a plate as each batch browns, and add more oil to the saucepan as necessary.
- Wipe out the saucepan with paper towels and Melt 2 tablespoons butter in the same saucepan over low heat.
- Add cumin seeds and cook, stirring, for 1 minute, until seeds start to sizzle (omit this step if substituting ground cumin).
- Add garlic and ginger, then cook, stirring for 1 minute, until garlic is softened.
- Add onions, increase heat to medium-low, then cook, stirring for 7 to 10 minutes until onions are golden brown.
- Add remaining butter, then stir in ground coriander, ground cumin, turmeric, cayenne, cloves and cinnamon.
- Increase the heat to medium, then cook, stirring often, for 5 minutes, until butter starts to separate from the spice mixture.
- If spices start to stick to the bottom of the saucepan, add more butter or lower the heat slightly.
- Stir in yogurt, then cook, stirring often, for 3 to 4 minutes, until butter starts to separate again.
- Stir in tomatoes, water and salt, adding a little more water if the fresh tomatoes are not very juicy (at this stage the curry should be the consistency of thick soup).
- Return lamb to the saucepan, then bring curry to a boil over medium heat.
- Reduce heat to low, then simmer, covered, for about 1 hour.
- Remove lid and cook over medium-low heat, stirring occasionally, for 30 to 45 minutes, until juices have thickened slightly and lamb is tender.
- Just before serving, adjust seasoning to taste and stir in fresh coriander.
Nutrition Facts : Calories 952.7, Fat 78.1, SaturatedFat 30.8, Cholesterol 201.8, Sodium 854.4, Carbohydrate 21.3, Fiber 5, Sugar 10.3, Protein 43.7
ROGAN JOSH (INDIAN LAMB CURRY)
Recipe video above. An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won't need to take a trip to an Indian store to get them - they're even sold at my local grocery store!
Provided by Nagi
Categories Mains
Number Of Ingredients 24
Steps:
- Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
- Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
- Add the garlic and ginger, cook for another minute.
- Stir in the Spices, cook for 30 seconds.
- Mix in the tomato puree and salt, then add stock and mix.
- Add lamb, stir, bring to simmer.
- Place lid on and adjust heat to low or medium low so it's simmering gently.
- Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
- Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
- Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
- Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan - No Yeast Flatbread
Nutrition Facts : Calories 381 kcal, Carbohydrate 16 g, Protein 29 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 116 mg, Sodium 828 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
AUTHENTIC INDIAN LAMB CURRY RECIPE
This authentic Indian lamb curry is incredibly flavorful and cooks quickly using the Instant Pot. It includes traditional Indian spices like cardamom, cloves, coriander, bay leaves, and turmeric. This dish is low calorie and freezes great for leftovers and meal planning.
Provided by Sondra Barker
Categories Main Course
Time 40m
Number Of Ingredients 24
Steps:
- First, marinate your lamb with the marinade ingredients and set to the side.
- Then seed, peel, and dice your tomatoes reserving the juice in a bowl. Whisk in the beef broth, tomato paste, and all spices (except the cardamom pods, cloves, and bay leaf). Set to the side.
- Put your Instant Pot onto the saute mode "normal". Once the pot is heated, add your ghee, onions, garlic, ginger, cardamom, cloves, and bay leaf. Saute for 2-3 minutes and then add your diced tomatoes and saute for another minute. Add your lamb and stir together all ingredients, then add your reserved sauce with the tomato juice, beef, broth, tomato paste, and spices.
- Turn off your Instant Pot and turn it onto the pressure cook setting on high for 20 minutes. Quick-release and turn off your instant pot. Let cool for a minute and then add in the Greek yogurt.
- If you are cooking this on the stove, you will follow all instructions exactly the same and simmer on very low heat for 60 minutes. Then let cool and add in your yogurt.
- If you are using a slow-cooker, add your lamb at the very bottom and top with the tomatoes, then onions, garlic, and ginger. Pour the sauce (reserved tomato juice, beef broth, tomato paste, and spices) over the top and add the cardamom, cloves, and bay leaf. Slow cook for 8 hours. Once finished let cool slightly and then add the yogurt. In the slow-cooker you can omit the ghee.
Nutrition Facts : ServingSize 1 cup, Calories 507 kcal, Carbohydrate 7 g, Protein 28 g, Fat 41 g, SaturatedFat 17 g, Cholesterol 118 mg, Sodium 972 mg, Fiber 1 g, Sugar 3 g
LAMB COOKED WITH TOMATOES & AROMATIC SPICES
This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and basmati rice
Provided by Good Food team
Categories Dinner, Starter
Time 2h15m
Number Of Ingredients 16
Steps:
- Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
- Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
- Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
- If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.
Nutrition Facts : Calories 290 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.4 milligram of sodium
CURRIED LENTIL, TOMATO AND LAMB STEW
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Add to pot; sauté until brown, about 5 minutes. Add onion, garlic and ginger; sauté 5 minutes. Add curry powder; stir 30 seconds. Add 2 cups water and next 3 ingredients; bring to boil. Reduce heat, cover and simmer until lamb and lentils are tender, stirring occasionally, about 1 hour.
- Add peas to pot and simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle into bowls.
More about "lamb and tomato curry food"
LAMB MADRAS - A DINSTINCTLY HOT, THICK AND FRAGRANT CURRY ...
From greedygourmet.com
Reviews 12Calories 480 per servingCategory Main Course
- Mix the cumin, coriander and chilli powders together and mix into the lamb until the meat is covered in spices.
- Add the mustard, curry leaves, cardamom and cinnamon to the onions and continue frying until their aromas are released.
LAMB KARAHI - AN EASY TOMATO-BASED LAMB CURRY YOU CAN MAKE ...
From greedygourmet.com
Reviews 1Category CurryCuisine PakistaniTotal Time 2 hrs 15 mins
LAMB AND TOMATO CURRY - FOOD TO LOVE
From foodtolove.co.nz
Cuisine IndianCategory Midweek DinnerServings 4Total Time 1 hr 25 mins
LAMB & TOMATO CURRY - FOOD | DRINK | RECIPES
From waitrose.com
4/5 (4)Total Time 2 hrs 5 minsServings 6Calories 638 per serving
LAMB AND TOMATO CURRY RECIPE | THE SCOTCH KITCHEN
From makeitscotch.com
Ratings 1Category RecipesCuisine Recipes
QUICK LAMB CURRY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Main
LAMB AND TOMATO CURRY RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 4Total Time 1 hr 30 minsCategory Meat And PoultryCalories 451 per serving
10 BEST GROUND LAMB CURRY RECIPES - YUMMLY
From yummly.com
CLASSIC LAMB CURRY RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Calories 457 per servingServings 4
- 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.
THE BREAD BAKER’S LAMB & TOMATO CURRY RECIPE BY DAISY NICHOLS
From thedailymeal.com
4.5/5 (2)Estimated Reading Time 2 minsServings 4Calories 526 per serving
- Combine all the ground spices, red pepper flakes, and black pepper in a small bowl and stir to mix well.
- Place the lamb and onion in a 5-quart heavy lidded pot or Dutch oven. Sprinkle over 3 tablespoons of the spice mix and the salt and toss to coat the meat. Mound the tomatoes over the lamb, covering it completely. Place the pot over medium heat and cook until you begin to smell the spices, about 4 minutes. Do not stir. If using canned tomatoes, pour 1/2 cup hot water over the lamb.
LAMB KARAHI - LAMB CURRY RECIPE - DELISH
From delish.com
Servings 4Estimated Reading Time 3 minsCategory Dinner, Stews
- Heat 375ml water in a large saucepan. Add all the curry base ingredients apart from the tomato and simmer covered for 45 minutes until the onions become very soft.
LAMB & AUBERGINE CURRY RECIPE - TILDA
From tilda.com
Servings 6Category Curry
- Heat the final 2 tbsp of oil in a large deep-sided frying pan and add the ginger and garlic mixture with the green chillies. Stir fry for 2-3 minutes.
LAMB SHANK AND POTATO CURRY RECIPE - FOOD.COM
From food.com
5/5 (1)Total Time 4 hrsCategory CurriesCalories 868 per serving
- Mix the yoghurt with the garam masala and massage into the shanks. Cover and refrigerate for 2 hours.
- Heat 2 tbsp oil in a large frypan and cook the onion until soft but not browned. Add the ginger, garlic, bay leaves and spice mix and cook for 3 minutes. Set aside.
LAMB KARAHI (PAKISTANI LAMB CURRY) • CURIOUS CUISINIERE
From curiouscuisiniere.com
4.8/5 (4)Total Time 1 hr 40 minsCategory Dinner RecipesCalories 446 per serving
LAMB MINCE CURRY - KHIN'S KITCHEN
From khinskitchen.com
5/5 (4)Calories 399 per servingCategory Main Course
CLASSIC LAMB & POTATO CURRY - AFELIA'S KITCHEN
From afeliaskitchen.com
5/5 (9)
LAMB CURRY - THE GOURMET GOURMAND
From thegourmetgourmand.com
Reviews 10Estimated Reading Time 4 mins
SLOW COOKED LAMB CURRY WITH TOMATOES, GARLIC & GARAM MASALA
From telegraph.co.uk
Is Accessible For Free TrueEstimated Reading Time 2 minsAuthor Maunika Gowardhan
CLASSIC YOGHURT MARINATED INDIAN LAMB CURRY | MYFOODISTRY
From myfoodistry.ca
Estimated Reading Time 4 mins
ANJUM ANAND'S SPICY LAMB, TOMATO AND COCONUT CURRY
From foodnetwork.co.uk
Cuisine IndianCategory Main-CourseServings 4
LENTIL & TOMATO CURRY LAMB - TROIS FOIS PAR JOUR
From troisfoisparjour.com
Servings 4Estimated Reading Time 30 secs
BENGALI LAMB CURRY RECIPE - NDTV FOOD
From food.ndtv.com
5/5 (7)Category BengaliServings 4Total Time 1 hr 25 mins
NIGEL SLATER’S RECIPE FOR LAMB WITH TOMATO, COCONUT AND ...
PUNJABI LAMB CURRY - COOKING WITH SUKHI SINGH
From cookingwithsukhi.com
5/5 (8)Estimated Reading Time 2 mins
LAMB CURRY RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
LAMB KOFTA IN TOMATO CURRY | LAMB DISHES, LAMB RECIPES ...
From pinterest.com
10 BEST LAMB CURRY WITH POTATOES RECIPES - YUMMLY
From yummly.com
WHAT WINE TO DRINK WITH LAMB CURRIES? - INTOVINO
From intovino.com
LAMB CURRY WITH TOMATO - TFRECIPES.COM
From tfrecipes.com
LAMB CURRY TOMATO - COOKEATSHARE
From cookeatshare.com
EASY LAMB CURRY RECIPES - OLIVEMAGAZINE
From olivemagazine.com
LAMB AND TOMATO CURRY RECIPES
From tfrecipes.com
LAMB, TOMATO AND SPINACH CURRY | OVERSIXTY
From oversixty.com.au
LAMB AND TOMATO CURRY - BY GEETA :: HOUSE OF RECIPES
From house-of-recipes.webnode.com
LAMB AND TOMATO CURRY 1 STOCK PHOTO. IMAGE OF FOOD ...
From dreamstime.com
MUGHLAI KARAHI GOSHT | INDIAN RECIPES | MAUNIKA GOWARDHAN
From maunikagowardhan.co.uk
LAMB & TOMATO CURRY | AFRICAN COOKING, RECIPES, LAMB CURRY
From pinterest.ca
LAMB AND TOMATO CURRY RECIPE - LOVEFOOD.COM
From lovefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love