INDIAN LAMB CURRY
This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 1h50m
Number Of Ingredients 24
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.
Nutrition Facts : Calories 454 kcal, Carbohydrate 13 g, Protein 23 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 95 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
INDIAN SPICED LAMB CHOPS WITH CUCUMBER SALAD
Aromatic, Indian spiced Lamb Chops served with a tangy and sweet cucumber and red onion salad is a delicious, easy healthy dinner recipe.
Provided by Alida Ryder
Categories Dinner Gluten free Low Carb
Time 30m
Number Of Ingredients 19
Steps:
- To make the cucumber salad, Slice the cucumber and onion thinly and add to a medium bowl.
- Dissolve the sugar in the lemon juice/vinegar and add the salt and pepper. Pour over the cucumber and onion and allow to marinate for 10-15 minutes before serving.
- Combine all the spices, garlic, ginger and olive oil in a small bowl and set aside.
- Rub the spice mixture into the lamb chops and repeat on the over side.
- Pan-fry/grill the lamb chops in a pre-heated pan/grill. You can also cook the lamb in the oven or on an outdoor grill/braai.
- Cook your lamb chops for 3-4 minutes per side and allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 251 kcal, Carbohydrate 8 g, Protein 27 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 82 mg, Sodium 1265 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
INDIAN LAMB CHOPS RECIPE BY TASTY
Here's what you need: mutton chops, onion, tomato, plain yogurt, red chili powder, coriander powder, ginger garlic paste, garam masala, salt, sprig curry leaves, dry red chilies, sesame oil, water
Provided by Kirupa Gopalakrishna
Yield 2 servings
Number Of Ingredients 13
Steps:
- Mix together the spices, ginger, garlic paste, and water in a bowl.
- Trim the lamb chops and marinate in the spice mixture for 30 minutes.
- In a pressure cooker, saute the onions and tomatoes. Then add the marinated lamb chops and cook slowly on a low flame for 10 whistles until well done and tender.
- Once the lamb is cooked, remove it from the pressure cooker and set aside to cool.
- Reduce the remaining liquid in the cooker to form a thick sauce.
- Just before serving, grill the lamb chops on a hot griddle with sesame oil. Baste generously with the reduced sauce and serve hot.
Nutrition Facts : Calories 198 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 8 grams, Protein 5 grams, Sugar 14 grams
INDIAN LAMB CUTLETS
This aromatic dish will have everyone's mouthwatering
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the parmesan and curry powder together. Season the lamb, then press the meat into the cheese mix to coat. Heat the oil in an ovenproof frying pan or heavy baking tray and fry the cutlets for 2 mins on each side to brown.
- Transfer to the oven for 5 mins for medium, or longer for well done. Delicious served with a dollop of tomato chutney and some mash flavoured with chopped coriander.
Nutrition Facts : Calories 611 calories, Fat 50 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 0.81 milligram of sodium
INDIAN LAMB CHOPS
Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
- Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
- Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).
Nutrition Facts : Calories 505 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.96 milligram of sodium
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