Spicy Lamb Curry Food

SPICY LAMB CURRY

Steps:

• In a large bowl, combine the first 7 ingredients. Add the lamb; turn to coat. Cover; refrigerate for 8 hours or overnight., In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder., Return lamb to pan. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if desired.

HOT AND SPICY LAMB CURRY

Steps:

• Add ginger, onions and garlic into food processor and grind till really fine.
• Heat oil in a wok and stir fry the ingredients till fragrant.
• Add curry paste and stir fry for 4-5 minutes over MEDIUM heat till oil exudes and mixture is fragrant.
• Add the lamb chops and stir fry well.
• Add potato wedges after stir frying the chops for 5 minutes.
• Add lime juice, tomato puree, water, salt, sugar and soya sauce and cook for 15 minutes.
• Add carrots in and allow all this to cook covered for 10 minutes, stirring occasionally.
• Add chillies and yoghurt/coconut milk (to thicken gravy), simmer gently for 5-10 minutes before serving.
• NOTE: Potatoes and carrots need to be cooked in the curry for 40 minutes for it to be nice and soft.

CURRY LAMB VINDALOO

Steps:

• Combine curry ingredients in a glass bowl or cup. Mix well.
• Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
• Add garlic to the onions and fry for 30 seconds.
• Add the curry mix, stir and fry for a minute.
• Add the meat, stir and brown about 5 minutes.
• Pour in the coconut milk. Add additional water to just cover the meat.
• Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
• Serve over hot rice (I use Basmati).

EASY INDIAN CURRIED LAMB

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.

SPICY LAMB WITH CHICKPEAS

Steps:

• Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.
• Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11⁄4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.
• Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.

SPICY LAMB NAAN BOWL CURRY RECIPE BY TASTY

Steps:

• To make the naan dough, combine warm water, yeast, and honey. Set aside to bloom for 10 minutes.
• Combine plain flour, baking powder, baking soda, and salt in a bowl.
• To the yeast mixture, add plain yogurt, and 25g melted butter, stir until smooth. Pour into the dry ingredients.
• Stir to combine, then dump onto a floured surface, and knead until smooth (about 2-3 minutes).
• Place dough in a clean large bowl, greased with oil, and cover with a clean kitchen towel. Let rise at room temperature until doubled in size, about 2 hours.
• Make the curry: heat oil in a large frying pan over medium heat. Add onion, garlic and ginger, cooking for 3 minutes, or until softened.
• Add curry powder, garlic granules, cumin, turmeric, red chilli flakes, sea salt, and black pepper. Stir to combine.
• Add the diced lamb, cook, stirring occasionally for 4-5 minutes, or until the lamb is browned.
• Add sliced carrots, tinned tomatoes, and water. Reduce heat, and cover for 40 minutes.
• Tip in spinach and coconut milk, stirring to combine.
• Once the naan dough has risen, dump dough onto a floured surface. Divide into 4 equal portions. Roll each portion into a ¼ inch thickness (about 25cm circle).
• Heat a large cast-iron skillet over medium high heat. Cook naan for 2-3 minutes, or until the dough puffs up. Flip, and cook for an additional minute. Transfer naan to a medium bowl, and place another bowl on top. Repeat with remaining dough, stacking bowls between each round. Let the naan cool in the bowls to retain their shape.
• Mix remaining melted butter with turmeric and garlic granules, brush each naan bowl with melted butter.
• Fill naan bowls with lamb curry, and top with fresh coriander and yogurt.
• Enjoy!

LAMB CURRY

Steps:

• Heat oil in a Dutch oven or large pot over medium-low heat. Saute lamb and onion in the hot oil until lamb is browned on all sides, about 10 minutes.
• Stir in broth, raisins, almonds, chutney, vinegar, curry, salt, and pepper. Cover and cook over low heat, stirring occasionally, for 30 minutes.
• Stir in rice. Cover and cook, stirring occasionally, until rice is tender, 20 to 30 minutes.