Curried Lamb In Cucumber Cornucopias Recipes

CURRIED LAMB

Steps:

• Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
• Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
• Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.

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.

LAMB SOUP WITH CURRIED CUCUMBER SALAD

Steps:

• In a saucepan, saute carrots, celery and onions until soft. Add stock and lamb bones and simmer for 1 hour. Pull bones out and pull all the meat off. Dice up the meat and add back to the soup. Check for seasoning.
• CUCUMBER SALAD: In a bowl, mix yogurt with curry. Season and add cucumbers. Garnish soup with salad.

CURRIED LAMB STEW

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.

CURRIED LAMB IN CUCUMBER CORNUCOPIAS

Steps:

• Cut cucumber widthwise into 3 1/2-inch-long sections. Using a vegetable peeler or a mandoline, slice sections lengthwise as thin as possible, yielding flat rectangular slices. Discard any with seeds.
• Lightly spray a large nonstick skillet with vegetable-oil cooking spray and place over medium-low heat. Add onions and sautee until translucent, 10 to 15 minutes.
• Add lamb, currants, curry powder, cinnamon, salt, and pepper; raise heat to medium high and cook until meat is browned and cooked through, about 10 to 20 minutes. Remove from heat and stir in chopped mint and yogurt.
• Form one of the cucumber slices into a cone shape. Fill with 1 to 1 1/2 teaspoons of the meat mixture and garnish with a mint leaf. Repeat procedure, using all the cucumber slices and lamb mixture, and serve immediately.

LAMB CURRY

Steps:

• Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
• Add the curry powder, salt and vinegar and stir thoroughly.
• Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
• Add the tomatoes, chillies and mint.
• Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
• Add the garam masala and chopped coriander in the last 5 minutes of cooking.
• *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

CURRIED LAMB

Steps:

• Soak onion in water until soft about 5 minutes.
• Heat oil in large skillet over medium high heat, and add the onion and saute until golden about 4 minutes.
• Reduce heat to low, then add coriander, cumin, cardamom, ginger, tumeric, garlic powder, freshly ground black pepper, and ground red pepper (cayenne), and stir 1 minute.
• Add the cubed lamb meat to skillet, then increase the temperature to medium-high and cook, stirring frequently, until meat is evenly browned, about 10 to 15 minutes.
• Add stock and salt, reduce temperature to medium, cover, and simmer until meat is tender, about 20 minutes.
• Uncover and simmer an additional approx 20 minutes until the sauce is thickened to desired consistency.
• Stir in yogurt and lemon juice and serve immediately over cooked rice.