INDIAN LAMB CURRY
This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 1h50m
Number Of Ingredients 24
Steps:
- In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
- Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
- Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
- Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
- Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
- Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
- When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
- Garnish with fresh cilantro or parsley.
Nutrition Facts : Calories 454 kcal, Carbohydrate 13 g, Protein 23 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 95 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
LAMB OR BEEF WITH WHOLE SPICES AND ONIONS
From Madhur Jaffrey's Step-by-Step Cooking. The recipe calls for lamb, but I used beef and thought it tasted fantastic. I didn't have black cardamom pods. I also substituted crushed red pepper flakes for the whole peppers. I used much less oil than called for and added 1/2 cup of beef broth for extra liquid.
Provided by Reddyrat
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut meat into 1-1.5 inch cubes and pat dry. Slice onions into thin slices. Peel and grate ginger.
- Heat oil in large pot. Saute onions, stirring occasionally for 15 minutes. Remove onions and set aside.
- Add the cardomoms, bay leaves, cumin, red peppers, peppercorns, and ginger to the pot. Stir for 1 minute until bay leaves darken and ginger is sizzling.
- Add the meat and 1 t salt. Cook, stirring, for about 5 minutes until the liquid comes to a full boil. Cover, lower heat, and simmer for 1 hour and 10 minutes or until the meat is tender.
- Add onions and cook, uncovered, over medium heat for another 3-5 minutes.
Nutrition Facts : Calories 657.7, Fat 53.3, SaturatedFat 13.3, Cholesterol 120, Sodium 94.2, Carbohydrate 11.4, Fiber 1.6, Sugar 4.7, Protein 33
LAMB WITH WHOLE SPICES (KHARU GOS)
Provided by Jonathan Reynolds
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oil until very hot in a large saucepan. Add cinnamon, cardamom pods, cloves and chilies. When spices swell, add onions and cook, stirring, until well browned.
- Add lamb and brown on all sides, 5 to 10 minutes. Mix the cumin, coriander, turmeric and ginger-garlic paste with 1/4 cup water and stir in. Add salt and more water to just cover the lamb. Cover and simmer for 30 minutes, stirring occasionally.
- Stir in potatoes and tomato. Cover and simmer until the potatoes and lamb are tender, 30 to 40 minutes. Add more salt to taste. (The dish can be made several hours beforehand and reheated.) Garnish with cilantro.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 24 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 659 milligrams, Sugar 3 grams, TransFat 0 grams
More about "lamb with whole spices and onions kharu gos food"
42 BEST LAMB RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Reviews 1KAuthor By
LAMB RECIPE WITH ONION PURéE - GREAT BRITISH CHEFS
From greatbritishchefs.com
JUICIEST GRILLED LAMB KABOBS | THE MEDITERRANEAN DISH
From themediterraneandish.com
COOKING.NYTIMES.COM
KHARU GOS - THE STAFF CANTEEN
From thestaffcanteen.com
LAMB WITH WHOLE SPICES AND ONIONS: KHARU GOS : RECIPES …
From cookingchanneltv.com
LAMB RECIPES
From allrecipes.com
32 BEST LAMB RECIPES - EASY WAYS TO COOK LAMB - DELISH
From delish.com
AGNEAU AUX éPICES ENTIèRES ET OIGNONS - KHARU GOS
From ca.hunterandcharlies.com
LAMB WITH WHOLE SPICES AND ONIONS - KHARU GOS
From za.hunterandcharlies.com
LAMB WITH WHOLE SPICES KHARU GOS RECIPES
From tfrecipes.com
SPICE IT UP! | SARA'S SECRETS | FOOD NETWORK
From foodnetwork.com
KHARU GOS (LAMB WITH WHOLE SPICES) - DINING AND COOKING
From diningandcooking.com
LAMB WITH WHOLE SPICES AND ONIONS (KHARU GOS) RECIPE | EAT YOUR …
From eatyourbooks.com
LAMB, OLIVE AND CARAMELISED ONION TAGINE - COOKING CHANNEL
From cookingchanneltv.com
LAMB WITH WHOLE SPICES AND ONIONS: KHARU GOS – RECIPES NETWORK
From recipenet.org
30 LAMB RECIPES YOU'LL LOVE FOR SPECIAL OCCASIONS AND BEYOND
From tasteofhome.com
LAMB WITH WHOLE SPICES AND ONIONS: KHARU GOS | RECIPE | RECIPES, …
From pinterest.com
LAMB RECIPES | BBC GOOD FOOD
From bbcgoodfood.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