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
CURRIED LAMB STEW
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat pressure cooker over medium heat and brown lamb piece in batches, set aside. Drain off oil and add butter and onions to the pan and saute until translucent. Now add scallions, jalapenos, ginger and saute for a few minutes more then add garlic and curry powder. Saute until you smell the curry then add tomatoes, lamb and water. Bring this to a simmer. Put lid in place and bring up to high pressure, lower heat to maintain pressure. When time is up (15 minutes) take lid off and bring stew back to a simmer to reduce juice. Season with salt and pepper to taste. Serve over rice and garnish with cilantro.
- Grind all spices in a mortar and pestle or in a spice grinder. Store in an airtight container.
MOROCCAN CHARD & LAMB PAN-FRY
A quick, exotic one-pan dish
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.
- Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.
Nutrition Facts : Calories 438 calories, Fat 27 grams fat, SaturatedFat 10.04 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7.7 grams sugar, Fiber 0.8 grams fiber, Protein 38 grams protein, Sodium 1 milligram of sodium
CURRIED LAMB STEW
"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 533mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
SPICED LAMB WITH LEMON & HERB QUINOA
Quickly griddle marinated lamb on a sizzling grill then serve with a healthy grain salad with herbs and citrus
Provided by Barney Desmazery
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- In a pestle with a mortar crush the cumin seeds then add the garlic clove, chilli and some salt and pepper. Mash to a paste. Stir in the lemon juice and olive oil and pour half the mix over the lamb chops and leave to marinate. Set the other half aside.
- Rinse the quinoa in cold water then place in a saucepan with twice the volume of water. Place on the heat and bring to the boil then turn down the heat slightly and boil gently for 10 mins. Turn the heat off and stir through the reserved dressing. Cover and leave for another 10 mins.
- Meanwhile heat a griddle pan or grill to high and cook the lamb for about 3-5 mins on each side or until cooked to your liking. When ready to serve stir the spring onions and coriander through the quinoa and serve with the lamb and steamed stem broccoli dressed in a drizzle more oil.
Nutrition Facts : Calories 561 calories, Fat 36.5 grams fat, SaturatedFat 12.2 grams saturated fat, Carbohydrate 33.2 grams carbohydrates, Sugar 4.2 grams sugar, Fiber 0.2 grams fiber, Protein 26.3 grams protein, Sodium 0.3 milligram of sodium
BRAISED LAMB SHANKS WITH SWISS CHARD
Provided by Jean Anderson
Categories Lamb Vegetable High Fiber Dinner Meat Lamb Shank Winter Chard Party Bulgur Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F. Whisk flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in pie dish to blend. Working with 1 lamb shank at a time, coat shanks in seasoned flour. Heat oil in heavy large skillet over medium-high heat. Add 3 lamb shanks. Sauté until brown, turning occasionally, 8 to 10 minutes. Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.
- Add half of green onions to same skillet. Reduce heat to low; stir 2 minutes. Add garlic; stir 30 seconds. Add tomatoes with juice, broth, raisins, tomato paste, remaining 1 teaspoon cinnamon, 3/4 teaspoon cardamom, saffron, and cloves. Increase heat and bring to boil, scraping up browned bits. Pour broth mixture over lamb.
- Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours. Transfer lamb to large rimmed baking sheet. Set pan aside.
- Meanwhile, cut center rib (including stem portion) from each chard leaf. Cut chard ribs crosswise into 1/2-inch-wide pieces. Stack several leaf halves at a time and cut crosswise into 1-inch-wide strips.
- Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners. Add chard ribs and remaining green onions and bring to boil over medium-high heat. Return lamb to roasting pan. Cover and return to oven. Braise until chard ribs are tender, about 20 minutes. Uncover; mix chard leaves into pan juices. Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5 minutes.
- Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb. Sprinkle with parsley; serve with bulgur.
CURRIED LAMB CHOPS
Serve these fragrantly-spiced lamb chops with our Cucumber, Cranberry-Bean, and Beet Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Combine curry powder and salt in a shallow bowl. Coat lamb chops thoroughly on all sides.
- Heat a large skillet over medium-high heat, and add oil. When hot, add lamb chops, working in batches so as not to overcrowd pan; cook until well browned on both sides, 3 to 4 minutes per side. Transfer to a rimmed baking sheet.
- Roast until chops are cooked to desired doneness, 6 to 8 minutes for medium-rare. Remove from oven; serve hot.
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