Best Indian Lamb With Sweet Onions Recipes

SWEET LAMB CURRY

Steps:

• Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
• Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.

INDIAN LAMB CURRY

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.

INDIAN LAMB BURGERS WITH GREEN RAITA SAUCE AND RED ONIONS

Steps:

• Put all of the ingredients for the sauce in food processor and process until smooth. Transfer to a small serving dish and reserve.
• Put the red onion rings in a small bowl and separate the rings. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and pepper, to taste.
• Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, cinnamon, and salt and pepper, to taste. Mix to combine. Form the meat mixture into 4 sections and make 2 slider-size patties form each portion, 8 (3-ounce) burgers in total, thinner at the center and thicker at the edges.
• Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat. Add the burgers and cook a few minutes on each side.
• Put a few leaves of spinach on each of the bun bottoms and add the burger. Top with the onions and green sauce. Cover with the bun tops and serve.
• * Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill.

LAMB TAGINE WITH TOMATOES AND CARAMELIZED SWEET ONIONS

Steps:

• Combine 3 cups chopped onions, lamb, and 2 cups water in heavy large pot. Add cinnamon sticks, ground cinnamon, salt, pepper, ginger, and saffron; bring to boil over medium-high heat. Partially cover, reduce heat to medium-low, and simmer gently 1 1/2 hours. Add tomatoes and 2 tablespoons parsley. Continue to simmer, partially covered, until lamb is tender and juices thicken, about 30 minutes. Season to taste with salt and pepper. Remove cinnamon sticks.
• Meanwhile, heat oil in heavy large skillet over high heat. Add remaining 6 cups chopped onions. Sauté until beginning to brown, about 10 minutes. Reduce heat to medium; sauté until onions are deep brown, stirring often, about 45 minutes. DO AHEAD: Stew and onions can be made 1 day ahead. Cool, cover, and chill separately. Rewarm each over low heat before continuing.
• Transfer lamb stew to large shallow bowl. Scatter caramelized onions and remaining 2 tablespoons parsley over.