LAMB AND TOMATO CURRY
From Vij's in Vancouver. Adjust the quantity of cayenne in this recipe according to how much "heat" you prefer. As with most spicy casseroles, the flavours of this curry will improve on standing, but add the fresh coriander just before serving. If cumin seeds are unavailable, substitute an additional 1 tsp. (5 mL) ground cumin. This was one of Mean Chefs recipes which I was lucky enough to adopt, have made it as stated and it is delicious!
Provided by Evie3234
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat 2 tbsp canola oil in a large heavy saucepan over medium-high heat.
- Cook lamb, in batches, for 3 to 5 minutes, until browned on all sides.
- With a slotted spoon, remove lamb to a plate as each batch browns, and add more oil to the saucepan as necessary.
- Wipe out the saucepan with paper towels and Melt 2 tablespoons butter in the same saucepan over low heat.
- Add cumin seeds and cook, stirring, for 1 minute, until seeds start to sizzle (omit this step if substituting ground cumin).
- Add garlic and ginger, then cook, stirring for 1 minute, until garlic is softened.
- Add onions, increase heat to medium-low, then cook, stirring for 7 to 10 minutes until onions are golden brown.
- Add remaining butter, then stir in ground coriander, ground cumin, turmeric, cayenne, cloves and cinnamon.
- Increase the heat to medium, then cook, stirring often, for 5 minutes, until butter starts to separate from the spice mixture.
- If spices start to stick to the bottom of the saucepan, add more butter or lower the heat slightly.
- Stir in yogurt, then cook, stirring often, for 3 to 4 minutes, until butter starts to separate again.
- Stir in tomatoes, water and salt, adding a little more water if the fresh tomatoes are not very juicy (at this stage the curry should be the consistency of thick soup).
- Return lamb to the saucepan, then bring curry to a boil over medium heat.
- Reduce heat to low, then simmer, covered, for about 1 hour.
- Remove lid and cook over medium-low heat, stirring occasionally, for 30 to 45 minutes, until juices have thickened slightly and lamb is tender.
- Just before serving, adjust seasoning to taste and stir in fresh coriander.
Nutrition Facts : Calories 952.7, Fat 78.1, SaturatedFat 30.8, Cholesterol 201.8, Sodium 854.4, Carbohydrate 21.3, Fiber 5, Sugar 10.3, Protein 43.7
LAMB COOKED WITH TOMATOES & AROMATIC SPICES
This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and basmati rice
Provided by Good Food team
Categories Dinner, Starter
Time 2h15m
Number Of Ingredients 16
Steps:
- Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
- Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
- Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
- If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.
Nutrition Facts : Calories 290 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.4 milligram of sodium
LAMB AND VEGETABLE CURRY
This is based on a recipe from taste.com.au with some modifications from us. It was very mild even my DM curry hater enjoyed this so would consider adding some Madras curry powder to oomph it up a bit, you could also use Korma curry paste. I cut my onions chunky so that the DH can easily pick them out as he has an intolerance to them if he ingests them, so you could finely dice/slice if you prefer. I haven't allowed for deboning and cutting up a leg of lamb - it took me an hour.
Provided by ImPat
Categories Curries
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160C fan forced 180C regular.
- Heat half the oil in a large casserole dish that you can used on the stove top and put in the oven, on medium high heat and cook your lamb in batches (I did 3 batches) and add some more oil if needed, set each batch to one side.
- Add some more oil if required and cook off onion till soft and then remove and set to one side.
- Add a couple of tablespoons of the curry paste to the pot and then add your potatoes and stir to coat the potatoes with the paste till fragrant and then remove.
- Put in the rest of your curry paste and then fry off till fragrant and then add the lamb back in and stir well and then add the tomatoes with juices and the stock/water and stir to combine and then add the potatoes and onions and stir to combine.
- Bring back to the boil and then cover with lid and put in the oven and cook for 2 hours stirring occasionally and add any more liquid if needed (I didn't).
- Just before serving stir in the silver beet.
- To cook your pappadums - put 4 on a microwave proof rack or plate lines with kitchen paper and cook on high (100% power) for 1 to 2 minutes (I have a 900watt microwave and mine took 1 minute 30 seconds) until they expand and crispy and then repeat till all pappadums are cooked and serve with the lamb and some rice.
- Freeze left overs in containers for another time.
Nutrition Facts : Calories 531.5, Fat 30.2, SaturatedFat 10.6, Cholesterol 122.4, Sodium 242.1, Carbohydrate 30.2, Fiber 9.1, Sugar 5.1, Protein 37.4
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