Best Lamb Medallions With Curry Sauce Recipes

PAN SEARED LAMB MEDALLIONS

Steps:

• Place lamb in a bowl. Mix all other ingredients together except salt, olive oil, stock and butter. Massage the lamb and marinate at room temperature for 15-30 minutes.
• Heat pan over medium high heat. Add olive oil and butter. When it just starts to smoke a little, sear lamb for 3 to 4 minutes on each side for medium doneness. Baste continuously with pan oil and butter when searing. Set lamb aside and drain oil.
• Deglaze pan with chicken stock to make pan jus. Pour jus over lamb when serving.

LAMB MADRAS CURRY

Steps:

• Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
• Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
• Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
• When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

LAMB MEDALLIONS WITH CURRY SAUCE

Steps:

• Preheat the broiler to high.
• Cut each rack crosswise into eight flat medallions, each about half an inch thick. Sprinkle with salt and pepper. Set aside.
• Rub the slabs of lamb bones with curry powder, using about 2 teaspoons on each slab. Arrange the slabs on a flat baking dish.
• Heat the butter in a heavy skillet large enough to hold the pieces of meat in one layer. Add the medallions and cook without crowding until nicely browned on one side, about 45 seconds to one minute. Turn and cook on the second side about the same length of time. Transfer the pieces of meat to a warm serving dish.
• Place the slabs of bones under the broiler and let brown as you continue making the sauce. Broil about 2 1/2 minutes on each side.
• Add the onion and remaining tablespoon of curry powder to the butter remaining in the skillet in which the medallions cooked. Cook, stirring, until onion is wilted. Add the broth and any juices that have accumulated around the pieces of meat. Cook about 2 minutes or until the sauce has thickened slightly. Add the cream and cook briefly, about one minute.
• Line a saucepan with a sieve, preferably of the sort known in French kitchens as a chinois. Pour in the sauce. Press, using a plastic or rubber spatula, to extract most of the juices from the solids. There should be about two-thirds of a cup of sauce.
• Pour the sauce into the center of a hot serving dish and surround the sauce with the medallions of meat.
• Remove the slabs of bones and cut between each bone. Arrange the bones over the sauce. Serve with rice.