Spicy Lamb Chops With Tomato Cucumber Raita Food

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LAMB CURRY WITH FRAGRANT RICE AND RAITA



Lamb Curry With Fragrant Rice and Raita image

This is a different way of doing a curry with great results my family really like this one especially my brother and my son.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 kg lamb fillet, chopped coarsely
2 tablespoons mild curry paste (I use rajah brand)
2 tablespoons hot curry paste (I use rajah brand)
2 tablespoons peanut oil
4 cardamom pods, bruised
1 teaspoon cumin powder
1 brown onion, finely chopped
2 cups white rice
250 ml water
1 teaspoon instant chicken bouillon granules (powder, cube, paste etc..)
500 ml coconut milk
300 g plain yogurt
5 -6 green onions, sliced
1 medium cucumber, seeded, sliced thinly

Steps:

  • prep time does not include fridge time.
  • Bruising cardamom pods simply means splitting them, do this by placing on flat surface and pressing down on them with flat side of a knife until the pod splits.
  • Combine lamb with both pastes in storage container or ziploc bag, coat lamb thoroughly in paste and refrigerate several hours or overnight. (preferably overnight).
  • Heat half the oil in a large saucepan, add onion and cardamom and stir until onion softens, add cumin and stir until fragrant. Add rice, stock, water and coconut milk, bring to boil and then reduce heat to a simmer, cook covered about 20-25 minutes until rice is just tender and liquid has absorbed.
  • Note: I have had times when I make this that all the liquid is gone and the rice is not quite cooked, just leave the lid on over the lowest heat you have on your stove, stir from time to time until done. Don't add more liquid it will just make rice go soggy.
  • While the rice is cooking, heat the other half of oil in a large frying pan. Add lamb with paste stir, put a lid on and cook until lamb is done stirring from time to time about 20 minutes.
  • Raita:.
  • In a medium bowl combine yogurt, onions and cucumber. This can be made ahead of time if desired.
  • To serve place rice on plate top with lamb pour some liquid from pan over and top with raita.

Nutrition Facts : Calories 1515.3, Fat 104.1, SaturatedFat 56.3, Cholesterol 194.9, Sodium 495.5, Carbohydrate 91.6, Fiber 5, Sugar 6.5, Protein 54.1

GRILLED LAMB LOIN WITH TOMATO AND CUCUMBER RAITA AND ISRAELI COUSCOUS



Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous image

Provided by Merritt Watts

Categories     Lamb     Tomato     Backyard BBQ     Dinner     Cucumber     Summer     Grill     Grill/Barbecue     Couscous     Self     Sugar Conscious     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

3 sprigs fresh rosemary
3 sprigs fresh thyme
4 cloves garlic
2 1/2 teaspoon plus 2 tablespoons olive oil
1 pound lamb tenderloin
3/4 cup Israeli couscous
1 cup heirloom cherry tomatoes, halved
1/4 cup chopped fresh basil
1 medium vine-ripened tomato, thinly sliced
1 teaspoon cumin seeds, toasted 1 minute in a dry skillet
1/4 cup fat-free Greek yogurt
1/4 cup seeded and roughly chopped cucumber
1/8 teaspoon confectioners' sugar
1 tablespoon chopped fresh mint

Steps:

  • Strip leaves from stems of rosemary and thyme, then chop coarsely. Smash garlic cloves, then chop coarsely. Pulse herbs, garlic and 1/2 teaspoon oil in a food processor until smooth. Place lamb in a 13" x 9" glass baking dish; rub with garlic mixture; cover; refrigerate 1 hour. Remove from fridge and let sit at room temperature 30 minutes before grilling. Cook couscous as directed on package; transfer to a bowl. Toss with 2 teaspoon oil, cherry tomatoes and basil. Season with salt and pepper; set aside. Make raita: Heat oven to 375°F. Toss tomato slices with remaining 2 tablespoons oil and spread on a baking sheet; roast until tomatoes brown in spots, about 30 minutes. Grind cumin seeds to a fine powder in a coffee grinder or spice mill. Puree roasted tomato in a blender with cumin, yogurt, cucumber and sugar until smooth. Stir in mint. Season with salt and pepper. Transfer to bowl and refrigerate until ready to eat. Heat grill to medium-high heat (about 375°F). Grill lamb, about 2 minutes per side for medium. Remove from grill and let rest 10 minutes; cut into 1-inch-thick slices. Divide couscous and lamb among 4 plates. Serve with 1 tablespoon raita per plate.

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