Achaari Lamb Curry Recipes

ACHAARI LAMB CURRY

Steps:

• 1. Heat oil in a heavy pan and crackle the kalonji, fenugreek seeds, ajwain seeds, fennel seeds, and black mustard seeds.
• 2. As soon as the seeds start to crackle, add diced onions and cook on medium heat until golden brown and soft.
• 3. Add ginger, garlic, Patak's Balti Spice Paste and 100ml water. Cook on medium heat until all the water evaporates.
• 4. Add tomato paste, crushed dried chillies and kasoori methi. Cook on medium heat for 4-5 minutes.
• 5. Remove the pan from the heat and let it cool for 2-3 minutes. Whisk in the yoghurt, mix well and bring it back to the heat.
• 6. Add the lamb and sear on high heat. Add water and chopped tinned tomatoes, bring to the boil and cook on simmer till the lamb is tender and the sauce is thick and glossy, with no separation.
• 7. Add cream and fresh coriander, mix well and cook on simmer for 2- 3 minutes.
• 8. Season to taste and serve hot with rice or naan bread.

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.

WEST INDIAN LAMB CURRY

Steps:

• Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
• Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
• Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
• Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
• Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.