INDIAN LAMB CURRY
This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 1h50m
Number Of Ingredients 24
Steps:
- In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
- Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
- Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
- Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
- Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
- Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
- When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
- Garnish with fresh cilantro or parsley.
Nutrition Facts : Calories 454 kcal, Carbohydrate 13 g, Protein 23 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 95 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
WEST INDIAN LAMB CURRY
Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. If you have time to make it the day before, it gets better as it sits, and gives you a chance to scoop some of the fat off the top of the stew before reheating over a low flame. And if you can procure goat, use it here in place of the lamb.
Provided by Melissa Clark
Categories dinner, curries, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 580 milligrams, Sugar 2 grams, TransFat 0 grams
BUTTERMILK LAMB CURRY
I found this recipe in Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent. I tweaked the ingredients a bit for what I had in the house!
Provided by Abi Fae
Categories Curries
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- mix rice, currants, pine nuts, and diced bell pepper. add water. heat to a rolling boil. cover and turn heat down to medium low. allow to simmer for twenty minutes.
- remove rice from heat and let sit for five minutes.
- meanwhile, heat oil in a large skillet and add scallions, garlic, and chili. saute until soft. add lamb. cook until there is no pink left in the meat.
- drain the water and oils from the meat. turn stove down to low and add cumin, turmeric, and coriander. mix well.
- slowly add buttermilk while stirring. heat, but be sure the milk does not boil.
- serve over rice.
- this recipe will taste good with lamb, goat, or chicken. or leave out the meat altogether for a good vegetarian dish.
Nutrition Facts : Calories 549.3, Fat 33, SaturatedFat 12.7, Cholesterol 85.8, Sodium 155.2, Carbohydrate 37.6, Fiber 2.4, Sugar 8.9, Protein 25.4
LAMB IN BUTTERMILK CURRY RECIPE
Provided by roxy21
Number Of Ingredients 11
Steps:
- Pour buttermilk into large bowl. Add lamb/beef and mix well. Cover the bowl and refrigerate for at least 6 hours. Lightly pound coriander seeds in a mortar or a bowl with a heavy spoon. Set aside. Heat oil in a pot on medium heat for 1 minute. Add cumin seeds and cook until they sizzle for 30 to 45 seconds. Add garlic and sauté for 5 minutes. Add coriander, chilies, cloves, cardamom and salt. Stir well and cook 3 to 4 minutes. Add marinated meat with all the buttermilk plus 1 cup water. Stir continuously as you bring to a boil. Reduce heat to medium low, cover and cook for 1 hour. Remove lid and stir in mashed potato. Cover the pot again and cook for another hour, or until meat is cooked and tender. Add more water to keep meat covered if needed. Remove cloves before serving.
HOME-STYLE LAMB CURRY
Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that's rich in iron and two of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 14
Steps:
- Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
- Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
- Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
- Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
- Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
- Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
- Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
- Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.
Nutrition Facts : Calories 470 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
CLASSIC MARINATED LAMB CURRY
Number Of Ingredients 16
Steps:
- 1. Prepare the curry paste. Then, place the lamb in a large non-reactive bowl. Add the yogurt, curry paste, garam masala (save 1/4 teaspoon for garnish), turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the cardamom pods, cinnamon, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, then mix in the marinated lamb with the marinade and cook over high heat, stirring, until it comes to a boil. Reduce the heat to medium-low, cover the pan, and cook until most of the juices are dry, 20 to 25 minutes.3. Uncover the pan, add the green chili peppers and fenugreek leaves, increase the heat to medium-high and cook, stirring, until the pieces are well-browned and are coated with the sauce, 10 to 12 minutes.4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is fork-tender and the sauce thick. Transfer to a serving dish, mix in half the cilantro, garnish with reserved garam masala and the remaining cilantro, and serve hot.VARIATION: To make a saucy dish, add some more whisked yogurt, buttermilk, or water in Step 4 and cook until you have your desired sauce. Adjust the seasonings and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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