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
LAMB AND CHICKPEA CURRY
Steps:
- Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
- Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
- Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.
CHICKEN, PORK OR LAMB CURRY
This is a GREAT way to use leftover meat! You can adjust the heat to your taste. Serve with steamed browned rice for a delicious and healthy meal. Leave out the meat for a vegetarian option.
Provided by Tess Geer
Categories Other Main Dishes
Time 30m
Number Of Ingredients 13
Steps:
- 1. Finely chop the onion, apple, celery and garlic in a food processor or by hand.
- 2. Heat butter and olive oil in a large saucepan over medium-low heat. Do not let butter brown. Add puree vegetables and sauté until soft, approximately eight minutes stirring frequently.
- 3. Stir in the curry powder and thyme. Continue to cook and stir for one minute.
- 4. Stir in the chicken stock and tomatoes and then simmer for two minutes.
- 5. Season with Gourmet Salt Blends Roasted Garlic and Peppercorn salt. Taste and add more salt and/or curry if desired. If you prefer a smoother sauce, use an immersion blender at this point.
- 6. Stir in cubed meat. Cover and simmer until meat is heated through, approximately 10 minutes. If sauce is too thick, thin with stock.
- 7. Serve over rice.
EASY INDIAN CURRIED LAMB
Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.
Provided by mn
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g
FRIED LIVER CURRY ( LAMB, PORK OR CHICKEN )
This is a simple and different way to serve liver. Liver is full of goodness. The recipe will be good with lambs, pigs or chicken livers. If using chicken livers be gentle as they are more likely to break apart than the other livers. A cheap dish to serve with a curry.
Provided by Brian Holley
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a pan and add the mustard, stir well to blend them together, add the onion and fry till just golden.
- Mix together the turmeric, chilli powder, black pepper, salt and the ginger with a little milk to make a thin paste.
- Coat the liver with the spice mix and add to the pan with the garlic. Cover the pan and cook over low heat till the liver is tender.
- Serve with rice or noodles.
Nutrition Facts : Calories 195, Fat 6.7, SaturatedFat 1.8, Cholesterol 312.8, Sodium 682.1, Carbohydrate 9.2, Fiber 1, Sugar 1.3, Protein 23.8
ROGAN JOSH (INDIAN LAMB CURRY)
Recipe video above. An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won't need to take a trip to an Indian store to get them - they're even sold at my local grocery store!
Provided by Nagi
Categories Mains
Number Of Ingredients 24
Steps:
- Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
- Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
- Add the garlic and ginger, cook for another minute.
- Stir in the Spices, cook for 30 seconds.
- Mix in the tomato puree and salt, then add stock and mix.
- Add lamb, stir, bring to simmer.
- Place lid on and adjust heat to low or medium low so it's simmering gently.
- Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
- Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
- Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
- Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan - No Yeast Flatbread
Nutrition Facts : Calories 381 kcal, Carbohydrate 16 g, Protein 29 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 116 mg, Sodium 828 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
CHICKEN OR LAMB CURRY
This is one of my family's favorites! Chicken, Lamb... Pick your meat! For quicker prep, I'll use a pre-cooked, plain rotisserie chicken from the grocery store and pull the meat. But this dish is delicious with lamb as well.
Provided by StarXssd
Categories Curries
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat.
- Add the chopped onion.
- Add the flour.
- Stir until smooth and bubbly.
- Remove the saucepan from the heat (Leave your burner on).
- Add the Chicken Broth.
- Return saucepan to the burner and stir constantly until boiling and thickened.
- Add salt, pepper, cayenne, and 2 TSP Curry Powder to start, then adjust to taste.
- Add in your chicken and hard boiled eggs.
- Lower to a simmer and let the flavors meld for a few minutes. You can simmer on extra low for as long as you like, just stir is occasionally.
- Serve over rice.
CURRY - LAMB, CHICKEN, PORK OR SHRIMP
My dear MIL passed this recipe on to me, as it is one of DH's favorites. This is a great way to use leftover meat to create a delicious and classy meal. I use cubed cooked pork tenderloin with great results.This curry dish is served over rice. Side dishes can be any combination of cashews, peaches, diced apples or chutney.
Provided by Princess Pea
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter or margarine with onions in the top of a double boiler, or in a saucepan over medium heat, stirring occasionally until onions are translucent.
- Combine flour, curry powder, sugar, salt, dry mustard and dry ginger.
- Add to butter & onion mixture.
- Stir until blended.
- Slowly whisk in the milk, stirring until smooth.
- Cook until mixture has thickened, about 5-10 minutes.
- Stir in the chopped meat.
- Heat through.
- Serve over rice.
Nutrition Facts : Calories 141.8, Fat 9.6, SaturatedFat 5.8, Cholesterol 28.1, Sodium 388.4, Carbohydrate 10.9, Fiber 1.3, Sugar 1.3, Protein 4
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