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
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 CURRY WITH PEAS
For this curry, cubes of lamb become meltingly tender and richly flavored after a long, slow braise with spices like cinnamon, cardamon and turmeric. Thick Yukon Gold potatoes and frozen peas add some additional texture, while a half cup of whole-milk yogurt adds a refreshing creaminess. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Season the lamb with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the lamb in a single layer and brown, turning once, 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
- Add the tomatoes to the pot and cook, stirring, until they break down, 4 to 5 minutes. Add the lamb and any juices from the plate. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
- Tuck the potatoes among the lamb pieces, submerging them in the liquid; season with 1/2 teaspoon salt. Cover and simmer until the potatoes are cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes occasionally, until the curry is thickened, 8 to 10 minutes. Stir in the peas and heat through.
- Remove the curry from the heat and stir in the yogurt. Thin with water, if necessary; season with salt. Serve with rice and top with mint.
SOUTHERN INDIAN LAMB CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h12m
Yield 4-6 servings
Number Of Ingredients 20
Steps:
- Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.
- Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.
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
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.
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