KERALA LAMB CURRY
This one is for lovers of curry, more specifically, those who crave south Indian cuisine. I ate this recently in India and thought I was in heaven. Don't be put off by the long list of ingredients. It is really very easy. However, please do not make substitutions if at all possible, as the taste just won't be the same. It is important to use fresh curry leaves, as in the dried form they are quite tasteless (I buy them fresh, then store them in the freezer). The coconut is optional, but I cannot imagine this dish without it, and unfortunately, dried coconut just won't do. Sometimes I buy frozen freshly grated coconut and store it in the freezer, otherwise you can buy a fresh coconut. You will notice ingredients for 'tempering'. Tempering is the final seasoning of your masterpiece. It involves heating a little oil to which a selection of small amounts of mustard seeds, cumin seeds, black gram dhal, curry leaves, asafetida or other spices, are added. The result is an undeniably Indian flavor and aroma. I like to use coconut oil when cooking south Indian cuisine, but any vegetable oil will suffice. Add less chili if you prefer your food not too hot! Adapted from a recipe by Madhur Jaffrey.
Provided by Daydream
Categories Curries
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- To make the spice powder, dry roast the spices in a medium-sized skillet, over medium heat, and stir and toss them around for 1-2 minutes, or until they begin to look toasted and release their aromas.
- Immediately remove from heat and place the spices in a clean coffee grinder, and when cooled slightly, grind to a fine powder, then set aside.
- If you choose not to grate the coconut, cut the thinly sliced coconut flesh into ¼-½ inch dice.
- Next, wipe out the skillet with a paper towel, return to medium heat, and add 1 tablespoon of vegetable oil.
- When hot, add the diced coconut, the turmeric and ½ teaspoon of salt, stir-fry for 3-4 minutes, or until the coconut is toasted, then set aside.
- Heat 2-3 tablespoons vegetable oil in a large pan, preferably non-stick, over medium to high heat.
- Add 1 teaspoon mustard seeds, and stir a few seconds until they pop.
- Add 20 fresh curry leaves, 3 oz shallots, and all the ginger and garlic, and saute, stirring, for 3-4 minutes until the shallots are lightly browned.
- Now add the meat and the roasted ground spice mixture, and stir well to coat the meat with the spices.
- Toss in the toasted coconut dice and ½ teaspoon of salt, and then add the vinegar and 2½-3 cups water.
- Bring to the boil, cover, and simmer over low heat for 50 minutes to an hour until the meat is almost tender.
- Remove the lid and, increasing the heat if necessary, continue to cook for a further 10-15 minutes or until the sauce is thick and clings to the meat.
- Finally, heat the remaining tablespoon oil in a small skillet over medium heat, and when hot, add the urad dhal (optional) and the mustard seeds.
- Stir until the mustard seeds pop, and then add 2 oz shallots and 20 curry leaves, and stir-fry until the shallots are golden brown.
- Add this shallot mixture to the meat, stir well, remove from heat and serve with rice.
Nutrition Facts : Calories 943.6, Fat 78.3, SaturatedFat 35.7, Cholesterol 183.7, Sodium 751.8, Carbohydrate 15.7, Fiber 5.6, Sugar 2.6, Protein 45.6
LAMB-FRY
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and rice.
Provided by Maya Kaimal
Categories Quick & Easy Lamb Spice Curry Coriander Hot Pepper Onion Dinner
Yield Serves 4-6
Number Of Ingredients 16
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.
CRISPY LAMB BREAST WITH BROAD BEANS, CHILLI & MARJORAM
Lamb, pan-fried with polenta to give it an irresistibly crisp finish, served with tender broad beans, shallots and herbs
Provided by Tom Kerridge
Time 5h15m
Number Of Ingredients 15
Steps:
- Heat oven to 140C/120C fan/gas 1. Put the lamb on a chopping board. In a small bowl, mix the garlic, 1 tbsp flaky salt, rosemary and mustard into a paste. Rub on the inside of each lamb breast. Next, stack the breasts on top of each other and roll up the longest side into a sausage shape. Use the butchers string to tie knots along the length of the lamb.
- In a large, round casserole dish, heat the duck fat. When it reaches 100C on a cooking thermometer, add the lamb (you may need to curl it into the dish). Put the lid on, then cook in the oven for 4 hrs until tender. Remove the dish and leave to cool. Once the fat is cool enough, remove the lamb using two slotted spoons. Reserve the cooled fat as you will need 1 tbsp tomorrow, and save the rest to make roasties. Lay the lamb roll on some cling film, then roll as tight as you can. Chill on a baking tray in the fridge overnight.
- The next day, heat oven to 180C/ 160C fan/gas 4. Remove the cling film and string, and slice into 6-8 equal portions. On a plate, mix the flour and polenta, and season well. Dip each portion into the mixture. Meanwhile, heat 1 tbsp of duck fat in an ovenproof frying pan.
- When the pan is hot, add the lamb. Seal each side for 2-3 mins until you get a golden, crispy crust. Sear the sides, then transfer the pan to the oven for 8 mins or until it's hot in the middle. Remove from the oven and put the lamb on a plate loosely covered with foil.
- Carefully put the pan back on the hob - you should have a good layer of lamb fat. Add your butter then, once foaming, add the shallots, broad beans and chilli. Stir-fry for 1 min, then add the vinegar and marjoram leaves. Season to taste, then remove from the heat. Serve immediately with the crispy lamb breast and reduced lamb stock.
Nutrition Facts : Calories 539 calories, Fat 46 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.3 milligram of sodium
STIR-FRIED LAMB WITH EGGPLANT AND CHILES
Lamb shoulder, though far less popular than rib chops or legs, is delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising. It's also the best cut of the whole animal for stir-fries, retaining just the right amount of chew while browning gorgeously. This dish, seasoned with garlic, ginger and red-pepper flakes, can be prepared in less than 15 minutes. It's wonderful alone or served over rice.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the lamb into short strips, and the eggplant into 1/2-inch cubes.
- Stir-fry lamb in neutral oil until browned and set aside. Add the eggplant, salt and more oil if needed to the pan. Cook, stirring occasionally, until nearly tender, 6 to 8 minutes.
- Add minced garlic, ginger and red chile flakes, and cook for another minute.
- Return lamb to the pan, add soy sauce and water, and cook until heated through. Garnish with cilantro.
Nutrition Facts : @context http, Calories 1183, UnsaturatedFat 56 grams, Carbohydrate 11 grams, Fat 121 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 60 grams, Sodium 280 milligrams, Sugar 6 grams, TransFat 0 grams
CRISPY LAMB WITH CUMIN, SCALLIONS AND RED CHILES
Dongbei cai is the food of Northeast China. Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds - a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows. Lamb is considered a Northern taste and excessively "strong" by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.
- Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
- Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chiles and stir-fry a few seconds until cumin seeds start to pop. Press chiles against sides of wok to char their skins.
- Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 8 grams, Sodium 367 milligrams, Sugar 1 gram, TransFat 0 grams
CUMIN LAMB STIR-FRY
Fragrant, intense and full of fiery chile, this lamb stir-fry isn't for the timid eater. For the most authentic flavor, it's worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won't get the same punch. If you're not a lamb-lover, you can also try this with lean beef. Serve this over white or brown rice to cut the heat, with a side of sliced cucumbers dressed with sesame oil and salt for freshness.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
- Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
- Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
- Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
- Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 86 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 41 grams, Sodium 496 milligrams, Sugar 3 grams
CRISPY MONGOLIAN LAMB
Braise lamb breast with aromatics then grill until crisp and serve with noodles for a cheap but chic meal for two
Provided by Good Food team
Categories Dinner, Main course
Time 4h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
- When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
- Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.
Nutrition Facts : Calories 643 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Protein 54 grams protein, Sodium 5.3 milligram of sodium
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- Heat the oil in a large saucepan over medium high heat. When hot, add about 20 curry leaves and infuse them in the oil for about 30 seconds. Then add the chopped onion and fry over medium heat for about 8 minutes or until turning light brown in colour. Now stir in the green chillies, ginger and garlic and give it another good stir. Then add the diced tomatoes and the ground spices.
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