Quick And Easy Lamb Curry Food

QUICK AND EASY LAMB CURRY

Steps:

• 1. Heat oil in Dutch oven, over medium-high. Saute onion and garlic for 10 minutes.
• 2. Add turmeric, chilli flakes, curry powder, coriander, cumin and tomato paste; cook 1 minute, stirring.
• 3. Stir in lamb, tomatoes, lemon juice, coconut milk and cilantro. Cover and simmer 30 minutes.
• 4. Season with salt and pepper, if needed. Serve with rice.

EASY LAMB CURRY

Steps:

• Mix together the garlic, ginger and salt in a bowl.
• Then add in the yoghurt, chilli and lamb.
• Leave for 15 minutes.
• Blitz the nuts in a food processor until ground to a paste.
• Take a large frying pan or wok and heat the oil.
• Add the onions and stir until they turn golden.
• Add the spices.
• Lift the meat out of its marinade and add to the pan.
• Stir well until the meat is seared.
• Add the marinade and meat stock.
• Bring to a boil, then lower heat and cook until the lamb is done.
• Add the nut paste and coconut milk.
• Heat through and serve over rice, with a side dish such as naans or poppadums with chutney.

LAMB CURRY

Steps:

• Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
• Add the curry powder, salt and vinegar and stir thoroughly.
• Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
• Add the tomatoes, chillies and mint.
• Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
• Add the garam masala and chopped coriander in the last 5 minutes of cooking.
• *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

EASY LEFTOVER LAMB CURRY

Steps:

• Sprinkle lamb with salt. Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm.
• Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry. Cook for 1 minute. Return meat; add broth and raisins. Bring to a boil. Reduce to a simmer, cover, and cook for 10 to 12 minutes. Serve over rice.

EASY SLOW COOKER LAMB CURRY

Steps:

• Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
• Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
• Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
• After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.