Arabic Curry Chicken Or Lamb Salona Recipes

CHICKEN OR LAMB CURRY

Steps:

• Melt the butter in a saucepan over medium heat.
• Add the chopped onion.
• Add the flour.
• Stir until smooth and bubbly.
• Remove the saucepan from the heat (Leave your burner on).
• Add the Chicken Broth.
• Return saucepan to the burner and stir constantly until boiling and thickened.
• Add salt, pepper, cayenne, and 2 TSP Curry Powder to start, then adjust to taste.
• Add in your chicken and hard boiled eggs.
• Lower to a simmer and let the flavors meld for a few minutes. You can simmer on extra low for as long as you like, just stir is occasionally.
• Serve over rice.

ARABIC CURRY - CHICKEN OR LAMB SALONA

Steps:

• Heat oil.
• Toss all the spices in the oil stir continuously, until spices' aromas are enhanced.
• Brown chicken legs in oil and spices.
• Add onions, garlic and ginger, stirring every 1 minute until onions are translucent.
• Add diced & skinned tomatoes and allow them to wilt.
• Add water, enough to cover all the ingredients.
• Allow dish to boil on a medium heat for 4 mins.
• Add potatoes and top with water if all ingredients are not, just, immersed in liquid.
• Cook on a medium high heat for another 20 mins.
• Turn off the stove and immediately sprinkle with coriander, stir and serve with rice or a flat bread.

LAMB CURRY

Steps:

• Heat oil in a Dutch oven or large pot over medium-low heat. Saute lamb and onion in the hot oil until lamb is browned on all sides, about 10 minutes.
• Stir in broth, raisins, almonds, chutney, vinegar, curry, salt, and pepper. Cover and cook over low heat, stirring occasionally, for 30 minutes.
• Stir in rice. Cover and cook, stirring occasionally, until rice is tender, 20 to 30 minutes.

EASTER LAMB CURRY

Steps:

• Debone, trim, and cube the leg of lamb.
• Heat butter in a Dutch oven over medium-high heat. Brown lamb in the hot butter, 5 to 7 minutes. Add 2 cups water, or just enough to cover, along with curry powder, salt, and pepper. Reduce heat and simmer until tender, about 2 1/2 hours.
• Remove meat from broth and set aside.
• Stir flour and remaining 1/2 cup of water together and add to broth. Heat, while stirring, until thickened. Return meat to broth and serve.