Aromatic Lamb Curry Recipes

AROMATIC LAMB CURRY

Aromatic lamb curry image

Provided by Jamie Oliver

Time 1h10m

Yield 4

Number Of Ingredients 5

Ingredients

400 g lamb shoulder, bone out
2 large onions
2 large aubergines, (800g total)
2 tablespoons rogan josh curry paste
200 g natural yoghurt

Steps:

Preheat the oven to 180ºC/350ºF/gas 4.
Put a large shallow casserole pan on a high heat.
Dice the lamb into 3cm chunks and place in the pan, fat-side down.
Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.

Nutrition Facts : Calories 375 calories, Fat 24.8 g fat, SaturatedFat 10.3 g saturated fat, Protein 23 g protein, Carbohydrate 15.9 g carbohydrate, Sugar 13.5 g sugar, Sodium 1.1 g salt, Fiber 2.6 g fibre

AROMATIC LAMB CURRY

Aromatic Lamb Curry image

Make and share this Aromatic Lamb Curry recipe from Food.com.

Provided by Stacelee

Categories Lamb/Sheep

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 bunch fresh coriander, washed, dried, leaves, roots and stems coarsely chopped
1 large red fresh chili pepper, coarsely chopped
2 garlic cloves, peeled
2 cm fresh ginger, finely grated
1/4 cup fresh mint leaves
3 fresh dates, pitted, finely chopped
1 teaspoon lime rind, finely grated
2 tablespoons lime juice
1 tablespoon fish sauce
2 teaspoons sesame oil
olive oil flavored cooking spray
2 kg lamb, cubed
1 large red onion, halved, thinly sliced
400 ml coconut cream
4 cups chicken stock
2 stalks lemongrass, pale section only, halved lengthways and crossways
6 fresh kaffir lime leaves
fresh mint leaves, to serve
fresh coriander leaves, to serve
steamed jasmine rice, to serve
lime wedge, to serve

Steps:

Place half the coriander in a large mortar. Add chili, garlic, ginger, mint, dates, lime rind, lime juice, fish sauce and sesame oil and gently pound with a pestle until a coarse paste forms. Add the remaining coriander and gently pound until well combined.
Heat a large heavy-based saucepan over high heat. Spray the base with olive oil spray. Add one quarter of the lamb and cook, turning occasionally for 3-4 minutes or until brown all over. Transfer to heatproof bowl. Repeat in 3 more batches, with the remaining lamb, reheating pan between batches.
Add the onion to the pan and cook, stirring for 1 minute or until soft. Stir in the coriander paste. Cook for 30 seconds or until aromatic. Add the lamb, coconut cream, stock, lemongrass and lime leaves. Bring to the boil. Reduce heat to low and simmer covered for 1 1/2 hours or until lamb is tender. Uncover and simmer for a further 1 hour or until sauce thickens slightly. Set aside to cool. Transfer curry to a large bowl and cover with plastic. Place in fridge overnight to chill.
Skim the fat from the surface of the curry and discard. Place the curry in a large saucepan over low heat and cook, stirring occasionally for 20 minutes or until heated through.
Divide curry among serving bowls. Sprinkle with mint and coriander and serve with rice and lime wedges.

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