Best Shoulder Of Lamb With Yoghurt And Cardamom Recipes

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LAMB KHORMA



Lamb Khorma image

Categories     Milk/Cream     Food Processor     Ginger     Lamb     Onion     Sauté     Dinner     Cashew     Chill     Cardamom     Cumin     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

2 1/2 lb boneless lamb leg, cut into 1 1/2-inch cubes
Salt as needed
Ground white pepper as needed
1 1/2 cups plain yogurt
2 tbsp minced ginger root
1 tbsp minced garlic
2 tsp ground cardamom
12 oz cashew nuts
1/4 cup ghee (see tips, below) or canola oil
3 cups small-dice yellow onion
1 tsp ground cumin
1 tsp ground cardamom
1 tsp ground fennel
2 tbsp ground coriander
6 Thai bird chiles, chopped, or to taste
1/3 cup chopped cilantro stems
1 cup heavy cream
Salt to taste
1/2 cup chopped cilantro leaves
1 cup pan-roasted cashews (see, tips below)

Steps:

  • 1. Trim the lamb and cut it into large pieces. Season with salt and pepper and put in a bowl. Add the yogurt, 1 tbsp ginger, the garlic, and cardamom. Stir or toss until the ingredients are evenly distributed and the lamb is coated. Cover and refrigerate for at least 30 minutes and up to 3 hours.
  • 2. Put the cashews in a small bowl and add enough hot water to cover them. Let the cashews soak for 30 minutes and then drain. Grind the drained cashews to a coarse paste in a food processor. Set aside.
  • 3. Heat the ghee or oil in a casserole or Dutch oven over medium heat until it shimmers. Add the onion and sauté until transparent, 6 to 8 minutes. Add the cumin, cardamom, fennel, the remaining ginger, and the coriander. Cook, stirring often until aromatic, about 2 minutes. Add the chiles, cilantro stems, and cashew paste and stir well to be sure that nothing is sticking. Sauté, stirring frequently and adding water a tablespoon at a time if necessary, until the mixture is very aromatic, about 2 minutes.
  • 4. Add the lamb and the yogurt marinade, increase the heat, and stir until the pieces are evenly coated. Once the meat's juices begin to flow, reduce heat to low, cover, and simmer very slowly, stirring occasionally, until the meat is nearly tender, about 1 1/2 hours.
  • 5. Add the cream and continue to simmer until the curry is flavorful and thickened and the lamb is tender, 10 to 15 minutes. Season to taste with additional salt, pepper, or chopped bird chile. Serve garnished with the cilantro leaves and cashews.

YOGURT-MARINATED LEG OF LAMB WITH CARDAMOM AND ORANGE



Yogurt-Marinated Leg of Lamb With Cardamom and Orange image

This wet-roasted leg of lamb doesn't contain a ton of liquid - this is about roasting, not braising, and if you add enough liquid to a cut of meat, you're not roasting any more. Instead, the lamb is moistened with a yogurt-based marinade laced with fresh mint, orange zest and cardamom. The yogurt keeps the surface of the lamb from drying out and - if you let the lamb sit for a while after you've smeared it with the marinade (and you should) - it permeates the meat a bit with the flavors of the marinade. This needs no accompaniment, but if you're in the mood for some heat, a dab of harissa wouldn't be out of place. Don't know how to carve a lamb? Mark Bittman shows you how in this video.

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 7

1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary
1/2 cup whole-milk yogurt
1/4 cup chopped fresh mint, plus more for garnish
2 tablespoons orange zest
2 teaspoons ground cardamom
1 teaspoon salt, or to taste
2 teaspoons freshly ground black pepper

Steps:

  • Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture. If you have time, let the lamb sit for an hour or more (refrigerate if it will be much longer).
  • Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
  • After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving. Serve garnished with more chopped mint.

Nutrition Facts : @context http, Calories 568, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 17 grams, Sodium 449 milligrams, Sugar 1 gram

SHOULDER OF LAMB WITH YOGHURT AND CARDAMOM



Shoulder of Lamb With Yoghurt and Cardamom image

Make and share this Shoulder of Lamb With Yoghurt and Cardamom recipe from Food.com.

Provided by lindseylcw

Categories     Lamb/Sheep

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 lbs lamb shoulder, boned and rolled
4 garlic cloves, cut into slivers
4 tablespoons cardamom pods
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon saffron strand
5 ounces Greek yogurt
2 tablespoons brown sugar

Steps:

  • Season the lamb with salt and fresh ground black pepper and make some deep cuts into it with a small sharp knife.
  • insert the garlic slivers into the cuts.
  • lightly crush the cardamom pods and remove the seeds, sprinkle over lamb and rub inches.
  • leave at room temp for at least 5 hours or overnight in the fridge.
  • preheat oven to 400°F.
  • heat oil in a heavy based roasting tin add lamb and brown on all sides.
  • transfer to oven and roast for about 30 mins until well coloured.
  • remove from oven and allow to cool slightly, reduce oven temp to 325°F.
  • put lemon juice and saffron in a small pan and heat gently, leave to cool.
  • mix with lemon zest, yoghurt and sugar and pour half this mix over the lamb.
  • return lamb to oven and cook, adding more lemon yoghurt every 30 mins or so, for about 21/2 to 3 hours until lamb is very tender and topped with a golden yoghurt crust.
  • allow to cool slightly before serving.

Nutrition Facts : Calories 880.5, Fat 71.7, SaturatedFat 29, Cholesterol 217.9, Sodium 187, Carbohydrate 5.7, Fiber 0.1, Sugar 4.6, Protein 50.3

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