JAMIE OLIVER'S NORTH INDIAN LAMB CURRY
Jamie Oliver's easy oven-baked north Indian lamb curry.
Provided by Nish Kitchen
Categories Curry Recipes
Time 2h15m
Number Of Ingredients 18
Steps:
- Preheat the oven to 180 degree Celsius.
- Heat oil in a heavy bottomed casserole over medium heat. Fry onion until golden. Add in ginger and fry for few seconds. Add garlic and fry again for 2 minutes.
- Throw in the whole spices - cloves, and cardamom pods, and fry for few minutes. Now add the ground spices - ground turmeric, ground cumin, ground coriander, red chili powder, and paprika. Fry again for few minutes.
- Add the lamb pieces, and toss to coat. Add enough salt. Fry for 10 minutes. Stir occasionally to prevent the spices from sticking to the bottom of the pan. At this stage, you don't need to cook the lamb. Now remove from flame.
- Add in the tomatoes, cinnamon quills, and bay leaves. Give it a good stir, cover it with lid, and pop it in the oven for 1 ½ hrs to 2 hrs. When cooked, the meat starts to fall apart.
- When lamb is nearly cooked, (about 10 minutes before taking it out of the oven) sprinkle it with garam masala, and add in a few sprigs of coriander leaves. Mix well. Leave it in the oven for another 10 minutes.
- If the sauce looks very watery when it comes out of the oven, place the curry over medium heat and cook for 5-10 minutes until reduced.
- Garnish with more coriander leaves. Serve with rice and mint yogurt.
- I cooked the lamb for 1 ½ hrs. When it came out of the oven, the sauce was thick and perfect.
Nutrition Facts : Calories 400 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 194 milligrams cholesterol, Fat 44 grams fat, Fiber 4 grams fiber, Protein 51 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 268 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
LEG OF LAMB, NORTH INDIAN STYLE
Lamb has a lot of flavor, and stands up to strong spices brilliantly. Here is a recipe for boneless leg of lamb that you could grill, broil or roast in a hot oven. Regardless, the result is a crisp, crunchy and highly seasoned exterior with a tender, sweet interior. Even better, because the boned leg is invariably irregular in thickness, the meat will be cooked to different stages of doneness. If, for example, you cook it so that the thickest part of the meat reaches 125 degrees (rare), the thinner parts will vary from medium rare to nearly well done at the edges. Because lamb also tastes great at all stages of doneness, this will make for a genuine crowd-pleaser.
Provided by Mark Bittman
Categories main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine onion, garlic and ginger in food processor and grind to paste. Press through fine strainer to extract liquid; discard liquid. Toast spices in small skillet over medium heat, shaking frequently until aromatic, about 3 minutes. Grind in spice mill or coffee grinder until very fine.
- Trim lamb of fat; sprinkle with salt. Combine spices and onion mix, and rub over meat. Poke small holes in lamb and stick some of the mixture into each one. If time allows, fold meat in half, wrap tightly in plastic and refrigerate for a day.
- Start charcoal or wood fire or heat gas grill or broiler; fire should be quite hot, and the rack at least 4 inches from heat. Grill or broil until nicely browned, even a little charred, on both sides, about 20 minutes, until internal temperature at the thickest part is about 125 degrees. Some will be rare, some nearly well done. Let rest for 5 minutes and slice thinly.
TANDOORI-SPICED LEG OF LAMB
Steps:
- Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight.
- Preheat oven to 375°F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125°F for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving.
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