Best Buttermilk Lamb Curry Recipes

Lamb in Buttermilk Curry Recipe image

Provided by roxy21

Number Of Ingredients 11

4 cups buttermilk plus 1 cup water
3 lbs leg of lamb or stewing beef, fat trimmed, in 2 inch cubes
2 tbsp coriander seeds
1/2 cup canola oil
1 1/2 tbsp cumin seeds
3 tbsp chopped garlic
10-15 2 inch pieces dried red chilies
15 cloves
Seeds from 10 black cardamom pods
1 tbsp salt
10 oz potato (1 large), mashed

Steps:

Pour buttermilk into large bowl. Add lamb/beef and mix well. Cover the bowl and refrigerate for at least 6 hours. Lightly pound coriander seeds in a mortar or a bowl with a heavy spoon. Set aside. Heat oil in a pot on medium heat for 1 minute. Add cumin seeds and cook until they sizzle for 30 to 45 seconds. Add garlic and sauté for 5 minutes. Add coriander, chilies, cloves, cardamom and salt. Stir well and cook 3 to 4 minutes. Add marinated meat with all the buttermilk plus 1 cup water. Stir continuously as you bring to a boil. Reduce heat to medium low, cover and cook for 1 hour. Remove lid and stir in mashed potato. Cover the pot again and cook for another hour, or until meat is cooked and tender. Add more water to keep meat covered if needed. Remove cloves before serving.

Buttermilk Lamb Curry image

Provided by Abi Fae

Categories Curries

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups basmati rice
1/3 cup currants
1/4 cup pine nuts
1 small green bell pepper, diced
3 1/3 cups cold water
1 tablespoon sesame oil
5 scallions, diced
2 garlic cloves, minced
1 green chili pepper, minced
2 lbs ground lamb
1 teaspoon cumin
1 teaspoon turmeric
1 tablespoon coriander
2 1/2 cups buttermilk

Steps:

mix rice, currants, pine nuts, and diced bell pepper. add water. heat to a rolling boil. cover and turn heat down to medium low. allow to simmer for twenty minutes.
remove rice from heat and let sit for five minutes.
meanwhile, heat oil in a large skillet and add scallions, garlic, and chili. saute until soft. add lamb. cook until there is no pink left in the meat.
drain the water and oils from the meat. turn stove down to low and add cumin, turmeric, and coriander. mix well.
slowly add buttermilk while stirring. heat, but be sure the milk does not boil.
serve over rice.
this recipe will taste good with lamb, goat, or chicken. or leave out the meat altogether for a good vegetarian dish.

Nutrition Facts : Calories 549.3, Fat 33, SaturatedFat 12.7, Cholesterol 85.8, Sodium 155.2, Carbohydrate 37.6, Fiber 2.4, Sugar 8.9, Protein 25.4