Indian Lamb With Sweet Onions Recipes

LAMB BIRYANI WITH SAFFRON, YOGURT, AND CARAMELIZED ONIONS RECIPE

Steps:

• Place the lamb in a 1 gallon (3.8L) ziptop bag. In a medium bowl, mix the yogurt, garlic, ginger, and 1 1/2 teaspoons salt until combined, pour the yogurt mixture over the lamb, seal the bag, and shake the bag to coat the lamb well. Leave the ziptop bag in the refrigerator to marinate overnight.
• Heat 1/4 cup (60ml) ghee or oil in a Dutch oven or saucepan with a heavy bottom over medium heat. Add the onions, season with a pinch of salt, and cook, stirring occasionally, until the onions caramelize and turn dark brown (but not black), about 25 to 30 minutes.
• Reduce the heat to low. Remove half of the caramelized onions and reserve to use as garnish for the biryani. Add 3 green cardamom pods, cinnamon, cloves, bay leaves, garam masala, Kashmiri chili, mace, and turmeric, and sauté just until spices become fragrant, 30 to 45 seconds. Add the lamb along with the yogurt marinade, the water or stock, and the cilantro, mint, and green chili. Stir to mix well, increase the heat to medium-high, and bring liquid to a boil. Reduce heat to low, cover with lid, and cook for 30 to 45 minutes, stirring occasionally, until the lamb is completely tender.
• Meanwhile, as the lamb cooks, prepare the rice. Pick over the the rice for any debris, then place it in a fine mesh strainer and rinse under cold running water, until the runoff is no longer cloudy; drain well. Place the rice in a bowl and cover with 4 cups (960ml) water and let stand for 30 minutes. Strain the rice, discarding soaking water. In a large saucepan, combine rice with 4 cups cold water, lemon juice, the remaining 1 1/2 teaspoons kosher salt, the remaining 2 green cardamom pods, and the remaining 2 teaspoons of ghee or oil and bring to a boil over medium heat. Boil for 2 minutes and then strain the rice; discard cooking water. It will be partially cooked-if you break a grain of rice, you will see an outer translucent ring and a tiny, opaque inner ring.
• When the lamb is tender, remove lid and increase the heat to medium, stirring often to prevent scorching, and cook until the liquid starts to thicken and reduces to about 1 1/2 cups (360ml), about 5 minutes. Remove from heat. Using a clean, large wooden spoon or spatula, spread the rice out in an even layer over the meat in the Dutch oven.
• Set oven rack at the middle position and heat the oven to 350°F (180°C). Place half the saffron threads in a mortar and pestle and grind to a fine powder. In a small saucepan placed over low heat, warm the milk just until it starts to bubble, then turn off the heat. Add the ground saffron and remaining saffron strands to the hot milk and let steep for 10 minutes.
• Sprinkle the saffron-infused milk over the rice, followed by the rosewater and the pandan water. Garnish the top of the rice with the reserved caramelized onions. Cover the Dutch oven with two sheets of aluminum foil and crimp the overhang to form a tight seal, place the lid over the foil, and place the Dutch oven in the preheated oven for 20 minutes to let the rice steam. Remove from the oven and let stand for 5 minutes. Uncover the pot and carefully peel off the aluminum seal. Use a fork to loosen the rice a little and serve immediately straight from the Dutch oven. Alternatively, biryani can be transferred to a platter and served.

INDIAN LAMB CURRY

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.

SWEET LAMB CURRY

Steps:

• Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
• Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.

INDIAN LAMB WITH SWEET ONIONS

Steps:

• Heat 2 tablespoons of oil in a large nonstick skillet. When it is very hot, add the onions and saute until golden brown. Set aside.
• Add the remaining oil and saute the green pepper until it softens. Set aside.
• Add garlic, ginger and jalapeno to skillet and saute for 30 seconds, stirring.
• Add the lamb and the remaining spices and saute, stirring to blend spices with meat. Cook over high heat until the lamb is done, 5 to 7 minutes.
• Arrange the lamb on a serving platter. Return the onions and green pepper to the skillet to heat through, and spoon the mixture over lamb.

INDIAN LAMB BURGERS WITH GREEN RAITA SAUCE AND RED ONIONS

Steps:

• Put all of the ingredients for the sauce in food processor and process until smooth. Transfer to a small serving dish and reserve.
• Put the red onion rings in a small bowl and separate the rings. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and pepper, to taste.
• Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, cinnamon, and salt and pepper, to taste. Mix to combine. Form the meat mixture into 4 sections and make 2 slider-size patties form each portion, 8 (3-ounce) burgers in total, thinner at the center and thicker at the edges.
• Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat. Add the burgers and cook a few minutes on each side.
• Put a few leaves of spinach on each of the bun bottoms and add the burger. Top with the onions and green sauce. Cover with the bun tops and serve.
• * Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill.

LAMB CHOPS WITH HERBED SWEET ONION COMPOTE

Steps:

• Mix mint, oregano, and garlic in small bowl. Sprinkle lamb generously with salt and coarsely ground pepper. Sprinkle 2 tablespoons herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium. Transfer lamb to platter (do not clean skillet). Tent lamb with foil. Reduce heat to medium. Add remaining 1 tablespoon oil to skillet. Add onion and sauté until beginning to soften, about 2 minutes. Add vinegar and reserved herb mixture; sauté 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb and serve.

LAMB-FRY

Steps:

• In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
• Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
• Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
• Stir in lemon juice and remove from heat.