'NIGHT 'NIGHT CURRY: ROASTED LAMB CURRY WITH GARAM MASALA, CARAWAY AND APRICOTS
Provided by Aarti Sequeira
Time 14h50m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the marinade: Pull out your pestle and mortar and add the caraway seeds. Grind to a powder, then pour into a large non-reactive bowl (stainless steel is best because turmeric can stain ceramics). Add the garlic and the ginger to the mortar. Sprinkle with a little kosher salt and pound away until a relatively smooth paste forms. (If you don't have a pestle and mortar then finely mince the ginger.)
- Scrape the ginger-garlic paste into the large bowl with the caraway seeds. Add the yogurt, 1 teaspoon of salt, turmeric, cayenne pepper and garam masala and whisk all together. Add the lamb and toss until all the pieces are well coated. Cover the bowl with plastic wrap, place it in the refrigerator and let it marinate up to overnight.
- When you're ready to cook, preheat the oven to 400 degrees F.
- Pull out the lamb and let it come to room temperature. Meanwhile, get going on the onions. Warm the oil in a large skillet over high heat. Add the onions and stir so they're thoroughly coated with oil. Let them sit about 5 minutes or so, until the onions around the perimeter begin to brown. Stir, redistribute, and allow to sit another 5 minutes or so. Repeat this process until the onions are evenly browned, about 20 minutes in total.
- Reduce the heat to low and cook another 20 minutes, stirring occasionally, until the onions are a deep chestnut brown (not burnt!) and slightly crispy. Using a slotted spoon, remove the onions to a paper towel-lined plate and drain. (You can strain the oil and use it to cook your next batch of vegetables!).
- Add the onions to the lamb along with the milk and the dried apricot halves. Stir to combine evenly, then pour into a medium baking dish that holds the lamb in a single, even layer (an 8-inch square or an 8-inch by 10 1/2-inch dish works well as does an oval dish). Cover firmly with foil, and pop into the oven for 1 1/2 hours, rotating the dish halfway through the cooking time, uncover for another 30 minutes of cook time.
- Sprinkle with almonds and serve with crusty bread or naan.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
- In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
- Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
- Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
- When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
- Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
- Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
- Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet, and set your timer for 1 minute. The dough should start to bubble.
- After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
- Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
LAMB MADRAS CURRY
This is my all-time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!
Provided by Lee Jackson
Categories World Cuisine Recipes Asian Indian
Time 2h30m
Yield 8
Number Of Ingredients 21
Steps:
- Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
- Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
- Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
- When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.
Nutrition Facts : Calories 518.8 calories, Carbohydrate 16.2 g, Cholesterol 115.7 mg, Fat 37.1 g, Fiber 3.9 g, Protein 28.6 g, SaturatedFat 20.6 g, Sodium 478.9 mg, Sugar 5.4 g
SWEET LAMB CURRY
A mild fragrant mix of lamb, raisins, apples, etc. produces a wonderful flavor. Can be made the day before. Serve with rice, sambals, and pappadums. Popular sambals: Banana drenched in lemon juice, Cucumber (Peeled and seeds removed) in yogurt, Mango Chutney, or Toasted Coconut.
Provided by windwalker
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
- Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 29.6 g, Cholesterol 202.6 mg, Fat 26.2 g, Fiber 3.2 g, Protein 55.6 g, SaturatedFat 12.4 g, Sodium 374.9 mg, Sugar 18.5 g
LAMB & APRICOT STEW
A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.
Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium
MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT
This hearty and healthy stew is perfect to share with your friends and family
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
- Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
- Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein
SIMPLE LAMB CURRY WITH CARROT RAITA
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
- Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)
- To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit - be careful - then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.
LAMB WITH APRICOTS
I got this out of a "Taste of Home" Christmas issue a few years back. The lady who submitted this was Jewish, and this was her entree for her Hanukkah meal. I'm not Jewish, but I love lamb, and this recipe is a winner! The sweetness of the citrus fruits and the the heat from the spices really stand out!
Provided by yooper
Categories Lamb/Sheep
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in oil until tender.
- Add the lamb, cumin, cinnamon, coriander, salt and pepper.
- Cook and stir for 5 minutes, or until meat is browned.
- Add apricots, orange juice, almonds and orange peel.
- Transfer to a 2-1/2 quart baking dish.
- Stir in broth.
- Cover and bake at 350 for 1-1/2 hours or until meat is tender.
- Sprinkle with sesame seeds.
CURRIED LAMB WITH APRICOTS
Make and share this curried lamb with apricots recipe from Food.com.
Provided by chia2160
Categories Stew
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- in a non stick skillet heat oil and brown lamb in batches, place in crockpot add onions, garlic, jalapeno, ginger and the rest of the spices, stir for 1 minute until fragrant.
- add beef stock, mix well, pour over lamb in crockpot.
- cook on low for 8-10 hours or high for 4-5 hours.
- add apricots, cover and cook for 30 minutes more.
- discard cinnamon stick, serve over rice with mango chutney.
Nutrition Facts : Calories 291.4, Fat 17.7, SaturatedFat 6.6, Cholesterol 80, Sodium 515.6, Carbohydrate 10, Fiber 1.8, Sugar 5.6, Protein 22.8
LAMB WITH APRICOTS
When I was a new bride, I decided to prepare a special Hanukkah for my husband, David, and me to share. The star was this lamb entree, which had been one of my favorites when I was growing up. Dried apricots add a touch of sweetness to the tender lamb, which is gently spiced.-Rachel Delano, Tappahannock, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.
Nutrition Facts : Calories 280 calories, Fat 19g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 198mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
SPICED LAMB STEW WITH APRICOTS
My family loves lamb, especially my son. During his first year of college, he claimed to be a vegetarian. When he came home, I had a pot of this slow-cooked lamb stew simmering on the counter. At dinnertime, my husband and I found only a few shreds of meat left floating in the gravy. My son confessed that he was the culprit! -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown lamb in butter in batches. With a slotted spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb., Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.
Nutrition Facts : Calories 404 calories, Fat 17g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 975mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 5g fiber), Protein 38g protein.
More about "lamb curry with apricots food"
LAMB AND APRICOT STEW | TESCO REAL FOOD
From realfood.tesco.com
LAMB STEAKS WITH APRICOT CURRY SAUCE RECIPE | NEW IDEA …
From newideafood.com.au
QUICK SPICED LAMB WITH APRICOTS RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
DURBAN STYLE LAMB AND APRICOT CURRY - LAVENDER AND …
From lavenderandlovage.com
Reviews 12Estimated Reading Time 7 mins
HOW TO MAKE AN INDIAN-STYLE LAMB CURRY WITH APRICOTS …
From discover.hubpages.com
Author Tony Mead
'NIGHT 'NIGHT CURRY: ROASTED LAMB CURRY WITH GARAM ... - FOOD …
From foodnetwork.co.uk
'BUNNY CHOWS' WITH LAMB AND APRICOT CURRY - FOOD24
From food24.com
CURRIED LAMB WITH APRICOTS AND ALMONDS - RECIPE - FINECOOKING
From finecooking.com
SLOW COOKER MOROCCAN LAMB WITH APRICOT & CHICKPEAS - VJ COOKS
From vjcooks.com
LAMB TAGINE WITH APRICOTS + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
OLD SCHOOL LEFT-OVER LAMB ‘CURRY’ - STUCK IN THE KITCHEN
From stuckinthekitchen.com
LAMB CURRY WITH APRICOTS FROM FLOYD'S GREAT CURRIES BY KEITH FLOYD
From app.ckbk.com
LAMB WITH APRICOTS - COOKEATSHARE
From cookeatshare.com
CLEAN LAMB CURRY STEW RECIPE (WITH CARROTS AND DRIED APRICOTS
From cleancuisine.com
KARAHI LAMB INDIAN CURRY WITH APRICOTS STOCK PHOTO ...
From istockphoto.com
LAMB CURRY | LAMB CURRY, INDIAN FOOD RECIPES, CURRY RECIPES
From pinterest.ca
LAMB SHANK AND APRICOT CURRY RECIPE - KUALI
From kuali.com
DURBAN STYLE LAMB AND APRICOT CURRY – WOMEN NEWS CATALOG
From womencatalog.net
BRAISED LAMB, APRICOTS & DATES WITH A CURRY YOGURT - CITYLINE
From cityline.tv
CURRIED LAMB CHOPS AND APRICOTS - THE DAILY DISH
From thedailydish.us
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
APRICOT LAMB CURRY RECIPE FROM SPICE KITCHEN BY RAGINI DEY | COOKED
From cooked.com
LAMB CURRY WITH APRICOTS AND SULTANAS - POTJIEKOSWORLD
From potjiekosworld.com
LAMB CURRY WITH APRICOTS RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
LAMB AND APRICOT CURRY (JARDALOO MA GOSHT) | EXPRESS.CO.UK
From express.co.uk
GRILLED CURRIED LAMB CHOPS WITH APRICOTS - FOOD & TRAVEL …
From greedygourmet.com
SPICY LAMB CURRY WITH APRICOT AND HERB COUSCOUS RECIPE - BBC FOOD
From bbc.co.uk
LAMB AND APRICOT CAPE MALAY CURRY RECIPE - BBC FOOD
From bbc.co.uk
BEST EVER LAMB CURRY - AUTHENTIC INDIAN RECIPE - VEENA AZMANOV
From veenaazmanov.com
APRICOT LAMB CURRY | FOODIZSHARE
From foodizshare.com
ROAST LAMB WITH CURRY AND APRICOT SAUCE - ITALIAN NOTES
From italiannotes.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