Curried Lamb With Apricots Over Brown Basmati Rice Recipes

INDIAN LAMB CURRY WITH BASMATI RICE

Steps:

• Put the onions, garlic, chili, ginger, tomatoes, coconut milk, lamb juice, lamb and spices in a large pot that can later be covered over medium-high heat.
• Bring the mixture just to a boil; cover, reduce the heat and simmer, stirring occasionally until the onions are very tender, about 30 minutes.
• Stir in the cashews, then uncover and simmer steadily until reduced to desired consistency. Serve over rice, garnished with cilantro.

CURRIED BROWN RICE

Steps:

• Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
• Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

CURRIED LAMB WITH APRICOTS

Steps:

• in a non stick skillet heat oil and brown lamb in batches, place in crockpot add onions, garlic, jalapeno, ginger and the rest of the spices, stir for 1 minute until fragrant.
• add beef stock, mix well, pour over lamb in crockpot.
• cook on low for 8-10 hours or high for 4-5 hours.
• add apricots, cover and cook for 30 minutes more.
• discard cinnamon stick, serve over rice with mango chutney.

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.

CURRIED PAILLARDS OF PORK WITH BASMATI RICE, APRICOTS AND PISTACHIOS

Steps:

• Place the water and 1 teaspoon salt in a medium saucepan over medium heat. Bring to a boil, add the rice and let the water return to the boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Stir in apricots and adjust seasoning with salt and pepper.
• While the rice is standing, slice the tenderloin into 8 equal pieces, using the thin end as 1 whole piece. Flatten each piece to almost 1/4 inch. Rub the curry powder into the pork on both sides.
• Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Add the pork and cook until the center is only slightly pink, about 1 1/2 minutes per side.
• Mound the rice in the center of a platter and sprinkle with the chopped pistachios. Arrange the pork in a circle around the rice. Serve immediately.

CURRIED LAMB WITH APRICOTS OVER BROWN BASMATI RICE

Steps:

• Puree onion, garlic, and ginger in a food processor. Combine with spices, lemon juice, apricot fruit-only jam, tomatoes, chicken broth, and salt in a large bowl. Add cubed lamb. Make sure lamb is well coated with marinade and refrigerate for about 1 hour (longer if you have the time). Heat coconut oil in large heavy pot over medium heat. Remove lamb from marinade with tongs, letting as much of the marinade as possible run back into the bowl. Brown lamb, turning frequently. It will not get crispy brown, but rather the goal should be to get rid of the pink. You may have to do this in two batches, transferring the first batch of browned lamb to a plate. When lamb is browned on all sides, combine lamb with marinade. Bring to a simmer, reduce heat to low and cook, covered, for about 15 min - utes. Add the apricots and cook, covered, 1 1/2 hours more, stirring about every 15 minutes. In last hour, combine rice and water and simmer, covered, over low heat about 45 minutes, then remove from heat and let sit covered for 10 minutes. Fluff with a fork. Serve lamb over rice with salad and Avocado Raita.

CURRIED LAMB ON RICE

Steps:

• Over medium heat, melt the butter in a large non-stick skillet; add the lamb, onion, and garlic and cook about 5 minutes.
• Stir in the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well.
• Cover and simmer 30 to 40 minutes, or until the lamb is tender; stirring occasionally and adding water if the liquid evaporates.
• Toss the grated carrot and peas with the rice in a small non-stick saucepan, heat through.
• Divide the lamb mixture onto serving plates and spoon the rice pilaf in the middle.

CURRIED RICE WITH RAISINS, APRICOTS AND ALMONDS

Steps:

• In a large saucepan, cook onion and garlic in oil over moderately low heat, stirring, until softened.
• Add curry powder and rice and cook,stirring, for 1 minute.
• Add chicken broth and salt.
• Boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear to be dry, about 8 minutes.
• Reduce heat to as low as possible.
• Cook,covered,about 10-15 minutes more.
• Remove from heat.
• Let stand 5 minutes.
• Stir in raisins, apricots and almonds and serve.