INDIAN LAMB CURRY
This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 1h50m
Number Of Ingredients 24
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.
Nutrition Facts : Calories 454 kcal, Carbohydrate 13 g, Protein 23 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 95 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
LAMB AND CHICKPEA CURRY
Steps:
- Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
- Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
- Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.
SPICY LAMB CURRY
I've tweaked this curry over the years using a blend of aromatic spices. Fenugreek seeds can be found in specialty spice stores and are common in Middle Eastern curries and chutneys, but you can leave them out of this recipe if you desire. -Janis Kracht, Windsor, New York
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first 7 ingredients. Add the lamb; turn to coat. Cover; refrigerate for 8 hours or overnight., In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder., Return lamb to pan. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if desired.
Nutrition Facts : Calories 419 calories, Fat 14g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 534mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 6g fiber), Protein 37g protein. Diabetic Exchanges
HOT AND SPICY LAMB CURRY
It traditional hot and spicy lamb curry. Do try and ensure your chops have just a little bit of fat. If it has too much, do trim it down. It is pretty spicy. Makes my tastebuds tingle.
Provided by KitchenManiac
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Add ginger, onions and garlic into food processor and grind till really fine.
- Heat oil in a wok and stir fry the ingredients till fragrant.
- Add curry paste and stir fry for 4-5 minutes over MEDIUM heat till oil exudes and mixture is fragrant.
- Add the lamb chops and stir fry well.
- Add potato wedges after stir frying the chops for 5 minutes.
- Add lime juice, tomato puree, water, salt, sugar and soya sauce and cook for 15 minutes.
- Add carrots in and allow all this to cook covered for 10 minutes, stirring occasionally.
- Add chillies and yoghurt/coconut milk (to thicken gravy), simmer gently for 5-10 minutes before serving.
- NOTE: Potatoes and carrots need to be cooked in the curry for 40 minutes for it to be nice and soft.
Nutrition Facts : Calories 1193.1, Fat 80, SaturatedFat 28.6, Cholesterol 170.1, Sodium 1052.4, Carbohydrate 75.7, Fiber 12.9, Sugar 14.5, Protein 47.3
SPICY GOA-STYLE LAMB CURRY
Number Of Ingredients 15
Steps:
- 1. Soak the red chili peppers in the vinegar, 1 to 2 hours. Then, in a food processor or a blender, process together the chili peppers plus the vinegar, garlic, ginger, and onion until fine. Mix in the cumin, mustard, 2 teaspoons garam masala, salt, and turmeric, and process, again to make a smooth paste.2. Place the lamb pieces in a large non-reactive bowl. Add the chili-onion-spice paste and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.3. Heat the oil in a large nonstick saucepan over medium-high heat, add the curry leaves and the lamb, plus all the marinade, and cook, stirring, over high heat the first 3 to 5 minutes and then over medium-low heat until the pieces are well-browned, 10 to 12 minutes.4. Add the tomato sauce and water and cook until the lamb is tender and the sauce thick, about 40 minutes. Transfer to a serving dish, garnish with garam masala, and serve.VARIATION: To mellow the peppery heat and to increase the quantity of the dish, add 2 to 3 peeled and diced potatoes along with the Lamb in Step 3, then proceed with the recipe.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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