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.
INDIAN LAMB CURRY WITH BASMATI RICE
This wonderfully spiced dish is halfway completed before you start cooking. I've slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.
Provided by Mark Bittman
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 567 milligrams, Sugar 4 grams
CURRIED BROWN RICE
A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!).
Provided by Jeff Cummings
Categories Main Dish Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 43.4 g, Fat 5.8 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 476.7 mg, Sugar 2.9 g
CURRIED LAMB
Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.
Provided by Galley Wench
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 8.2 g, Cholesterol 98.9 mg, Fat 18.2 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 4.5 g, Sodium 138 mg, Sugar 3.4 g
CURRIED BASMATI RICE AND APPLE PILAF
Categories Fruit Rice Side Sauté Vegetarian Apple Almond Curry Fall Healthy Vegan Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.
CURRIED PAILLARDS OF PORK WITH BASMATI RICE, APRICOTS AND PISTACHIOS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 45m
Yield Four servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 5 grams, Carbohydrate 50 grams, Fat 8 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 656 milligrams, Sugar 9 grams, TransFat 0 grams
TURKISH LAMB PILAU
Serve up a basmati rice one pot flavoured with cinnamon, mint and apricot, studded with tender lamb
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
- Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.
Nutrition Facts : Calories 584 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.4 milligram of sodium
CURRIED RICE WITH RAISINS, APRICOTS AND ALMONDS
This rice dish is a wonderful combination of sweet and spicy.If you like a mild curry flavour use less curry powder.This is excellent with lamb or beef, but would go well with other meats too.
Provided by Carrie Ann
Categories Curries
Time 48m
Yield 8 serving(s)
Number Of Ingredients 10
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.
CURRIED LAMB ON RICE
Make and share this Curried Lamb on Rice recipe from Food.com.
Provided by PaulaG
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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