Best Lamb Over Rice Recipes
LAMB KORMA OVER RICE
In the 16th century the Turkish Mongois settled in the northern plains of India, bringing with them their Moghul cuisine. It is famous for splendid yogurt and cream sauces, the delicate use of highly fragrant spices, and distinctive cooking methods for meat dishes. Korma is the cooking method of braising the meat. Lamb is hard to come by here, so I've subbed pork successfully. Serve with hot cooked rice and Recipe #482649 482649.
Provided by breezermom
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large skillet cook chopped onion, garlic, and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown.
- Combine 1 tsp garam masala, cumin, mace, salt, cinnamon, turmeric,paprika, and red pepper; stir into the onion mixture. Remove from the pan.
- Brown the meat, half at a time, in hot Usli Ghee or oil. Add more Usli Ghee or oil to the skillet, if necessary. Drain off the excess fat. Return the meat and onion mixture to the pan. Add 1/4 cup water. Cover and simmer about 1 1/4 hours or until the meat is tender, stirring frequently to keep the mixture from sticking. If the mixture gets too thick while cooking, add 1 more tablespoon of water.
- Stir together the yogurt, sour cream, and flour; stir the mixture into the skillet and heat through, but do not boil.
- To serve, transfer the meat mixture to a heated serving dish and sprinkle cilantro on top. Serve with hot cooked rice and sweet tomato chutney.
Nutrition Facts : Calories 461.9, Fat 37.9, SaturatedFat 18.8, Cholesterol 116.5, Sodium 385.4, Carbohydrate 8.8, Fiber 1.4, Sugar 4, Protein 21.2
LAMB OVER RICE
Categories Lamb
Number Of Ingredients 14
Steps:
- For meat Squeeze water from the onion using a small cloth. Mix onion, ground lamb and ground beef in food processor with 1 tsp Cumin Powder, 2 tsp Oregano for 2 minutes. Next mix 6 tsp of cavenders greek seasoning and mix for several more minutes until combined. Form meat to thin patties and cook on skillet for 3-4 minutes per side. Once cooked cut into small pieces and set aside. For Rice Mix 3/4 Tbsp Chicken Base with 2 cups water and set aside (or use 2 cups liquid chicken stock) In a sauce pan heat oil and then mix 1/4 tsp turmeric powder, 1/4 tsp Cumin Powder and 1/4 tsp chili powder. Mix in the oil then add 1 cup rice. Mix rice into the ingredients. Then add the 2 cups of Chicken stock. After bringing to boil cover and set aside to finish cooking. Reheat the lamb meat and place on top of rice and salad. Then garnish with White Sauce.
LAMB AND OKRA (BAMYEH) OVER RICE
I learned to cook from Palestinians, but I have altered methods. I learned to cook the meat in this recipe by searing/browning it on all sides in a pan. I changed that method to make the meat more tender and to create a meat stock to add to the stew for depth of flavor. You can make this with lamb or beef. Middle Eastern cultural preference is lamb but beef can be easily substituted (and using my method to cook it, nobody will know the difference). Time saving tip: if you plan to use lamb, most commercial butchers are happy to remove the meat from the bone, remove the fat, and sometimes even cube the meat for you. But you have to ask for it! Smaller/shorter okra are strongly preferred. Bud-like okra can be found frozen in most Middle Eastern or Indian grocery stores. Alternate idea for okra: omit the meat from this recipe to make a hearty snack to eat on pitas!
Provided by Ayah Elisabeth
Categories Stew
Time 5h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- If you use frozen okra, you will want to take them out of the freezer the night before or very early in the morning. Spread them out to thaw them, and let any frost on them melt and dry. If you got a late start, you can blot them off with paper towels after they are thawed, but be thorough or the oil will spatter violently when frying.
- About 4 hours before you plan to make the stew, remove excess fat and cube the roast or lamb into roughly 1 inch pieces.
- In a Crock-Pot®, combine meat, the 3 Knorr® beef bullion cubes, 4 cups of water, the halved onion, and two garlic cloves (give 'em a good whack before adding to the liquid to release the flavor).
- When the meat is nearly done, fry the okra until brown. Not golden brown, but brown. Set aside.
- Remove meat from the pot with a slotted spoon. Set aside.
- Reserve the meat stock and strain it with a fine strainer. Set aside. Discard remaining ingredients from the pot.
- Sauté chopped onions and pressed garlic in a pot. When done, add okra, meat, sauce, and reserved meat stock. Simmer on low-medium for about 10 minutes.
- The meat stock will be salty, so additional salt is usually not necessary.
- Serve over white rice. (basmati prefered for this dish).
Nutrition Facts : Calories 409.8, Fat 18.8, SaturatedFat 7.7, Cholesterol 96.2, Sodium 1350.3, Carbohydrate 31.2, Fiber 9, Sugar 11.7, Protein 32.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love