Best Red Lamb Curry Recipes

GRILLED RED CURRY LAMB CHOPS

Steps:

• In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
• Preheat an outdoor grill or grill pan to medium-high.
• Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
• Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
• Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
• Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.

THAI RED LAMB CURRY

Steps:

• Heat a dash of oil in a heavy based deep frying pan and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender.
• Do not let mixture burn.
• Stir in the curry paste and lime leaves.
• Stir over a low heat for a few minutes until very fragrant.
• Add the lamb, tomatoes in juice and capsicum.
• Sir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut cream.
• Cover and simmer on the lowest heat for 1 hour or until lamb is tender.
• Stir occasionally.
• Serve with Jasmine rice sprinkle cashew nuts over to serve.

GRILLED COCONUT-CURRY LAMB CHOPS WITH RED PEPPER SAUCE

Steps:

• In a medium bowl, whisk 3/4 cup of the stock and 1/4 cup of the vinegar with the coconut milk, mirin, fish sauce, curry powder, peanut butter, and mustard. Transfer to a large, resealable plastic bag.
• Roast the red pepper over a gas flame or under a broiler, turning until blackened all over. Transfer the pepper to a small bowl, cover with plastic wrap and let cool. Peel the pepper and discard the core and seeds. Transfer the pepper to a blender.
• Add the remaining 1 tablespoon of stock and 1/2 tablespoon of rice vinegar and puree until smooth.
• With the machine on, add the oil and puree until creamy and smooth.
• Season the sauce with salt.
• In a small bowl, toss the cucumber with a pinch of salt and let stand until softened slightly, about 5 minutes.
• Light a grill or preheat a grill pan.
• Drain the lamb chops and grill over high heat, turning once, until charred and medium-rare, about 7 minutes. Transfer the chops to plates and serve with the red pepper sauce and cucumbers.
• MAKE AHEAD: The red pepper sauce can be refrigerated overnight.

RED LAMB CURRY

Steps:

• Whisk coconut milk and paste in a small bowl until combined. Place a large skillet over high heat. Add 2 tbs of oil and heat until almost smoking. Season the lamb with salt and pepper. Add the lamb to the skillet and cook until browned but not cooked through, about 4-5 minutes. Remove the lamb from the pan and pour off the fat. Add the remaining oil to the skillet and saute the onion 5 minutes. Add the garlic, ginger and bell paper. Saute 2-3 minutes. Add the meat, curry mixture, tomato, cumin, turmeric and broth to the skillet. Bring to a boil; reduce the heat and let simmer for 5 minutes. Serve over basmati rice and garnish with scallions.

RED CURRY LEG OF LAMB RECIPE - (4.7/5)

Steps:

• http://www.allyskitchen.com/2013/08/09/red-curry-grilled-leg-of-lamb/

RED CURRY RACK OF LAMB WITH WARM PEA SALAD

Steps:

• Preheat the oven to 425 degrees F. Set a wire rack inside a rimmed baking sheet. Cut the racks of lamb in half crosswise to make 4 mini racks, then season the lamb with salt and pepper.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the lamb, fat side down, and cook until browned, about 5 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the lamb to the rack over the baking sheet.
• Meanwhile, in a small bowl, mix the curry paste with 2 tablespoons of the lime juice. Place half the mixture into another small bowl. In a mini food processor, pulse the peanuts until finely ground; transfer to a shallow dish.
• Brush the lamb racks with half of the red curry sauce, then coat them in the ground peanuts. Set the lamb fat side up on the baking rack. Roast in the oven until an instant-read thermometer inserted in the center of the meat registers 125 degrees F for medium-rare, 20 to 25 minutes. Transfer the lamb to a cutting board to rest.
• Meanwhile, thinly slice the shallot and transfer it to a small bowl of ice water. Let stand for 5 minutes, then drain.
• Wipe out the skillet the lamb cooked in and heat the remaining 1 tablespoon of canola oil in it over high heat. Add the snap peas to the skillet and spread them in an even layer. Cook undisturbed until blistered on the bottom, about 3 minutes; transfer to a serving bowl. Add the snow peas to the skillet and cook over high heat, stirring, until just warm, about 2 minutes; transfer to the serving bowl. Add the pea shoots, drained shallots and the remaining 2 tablespoons of lime juice to the bowl and toss well. Fold in the basil and season with salt and pepper.
• Carve the lamb by cutting between the bones. Transfer the ribs to a platter. Spoon any peanuts and juices from the cutting board on top. Serve with the warm pea salad, passing the remaining red curry sauce at the table.