Curried Lamb With Yogurt Recipes

CURRIED LAMB WITH YOGURT

Steps:

• Combine all the spices, mix well.
• Toss with the onion and the lamb.
• Place all the ingredients except the yogurt into a large skillet and simmer covered for apprx 1 1/2 hours or until the lamb is tender, add a bit more water if necessary.
• Stir in the yogurt.
• Serve.

QUICK YOGURT-CURRIED LAMB

Steps:

• 1 Peel the ginger, then finely grate or chop it
• 2 Finely chop the cilantro and garlic; together is okay
• 3 Transfer those ingredients to a gallon-size zip-top bag, along with the yogurt
• 4 Squish (through the bag) to incorporate
• 5 Cut the lamb into bite-size pieces (if needed), trimming off any excess fat
• 6 Toss in a bowl with the cumin, curry powder and salt until evenly coated, then pour into the zip-top bag
• 7 Seal, pressing out as much air as possible, and let sit at room temperature for 15 minutes (or up to 30 minutes, if you have the time)
• 8 Meanwhile, position an oven rack 4 to 6 inches from the broiler element; preheat the broiler
• 9 Line a rimmed baking sheet with aluminum foil
• 10 Arrange the marinated, coated lamb on the baking sheet, keeping the pieces fairly close together; discard the excess marinade
• 11 Broil for 8 to 10 minutes (about medium; the meat should register 140 degrees on an instant-read thermometer or have some pink at the center when you cut into a test piece)
• 12 Divide among individual plates
• 13 Squeeze lemon juice over each portion and drizzle with oil
• 14 Garnish with cilantro leaves, if using
• 15 Serve warm
• 16 VARIATION: Marinate 1 pound boneless white-fleshed fish fillets (less than 1 inch thick) at room temperature for 15 minutes
• 17 Arrange the coated fillets on an aluminum foil-lined baking sheet, discarding the excess marinade
• 18 Bake in a 350-degree oven for about 8 minutes or until the fish just flakes under the tines of a fork

YOGURT-AND-HERB-CRUSTED LEG OF LAMB

Steps:

• Preheat oven to 450 degrees with one rack in top third and one in bottom third. Set a wire rack in a foil-lined rimmed baking sheet. In a saucepan, combine oil, garlic, and 1 1/2 teaspoons salt; cook over medium until fragrant, 3 to 5 minutes. Transfer to a food processor and process with zest and parsley until a coarse paste forms. Transfer to a bowl; stir in breadcrumbs and lemon juice. In another bowl, whisk together yogurt and mustard; season with salt.
• Place lamb, skin-side down, on a work surface and pound with a mallet to an even thickness of about 1 1/4 inches. Arrange loose ends to create a rough rectangle; season with salt. Spread 1/2 cup yogurt mixture evenly over surface, then half of breadcrumb mixture. Starting at ragged short end, tightly roll lamb into a cylinder. Tie with kitchen twine at 2-inch intervals; insert 2 skewers crosswise through lamb to help hold shape, if desired. Transfer to prepared baking sheet; season all over with salt.
• Increase oven heat to broil; broil lamb on top rack, flipping halfway through, until fat is golden brown, about 2 minutes a side. Reduce temperature to 450 degrees and roast 20 minutes. Remove from oven; reduce temperature to 400 degrees. Remove twine from lamb, leaving skewers in place. Spread remaining yogurt mixture thickly over top and sides of lamb. Press remaining breadcrumb mixture into yogurt. Roast on bottom rack until a thermometer inserted in thickest part of lamb registers 135 degrees for medium-rare, 40 to 60 minutes more, depending on diameter of roll. Transfer to a cutting board and let stand 20 minutes before carving with a very sharp knife. Serve, with lemon wedges.

CURRIED LAMB

Steps:

• Soak onion in water until soft about 5 minutes.
• Heat oil in large skillet over medium high heat, and add the onion and saute until golden about 4 minutes.
• Reduce heat to low, then add coriander, cumin, cardamom, ginger, tumeric, garlic powder, freshly ground black pepper, and ground red pepper (cayenne), and stir 1 minute.
• Add the cubed lamb meat to skillet, then increase the temperature to medium-high and cook, stirring frequently, until meat is evenly browned, about 10 to 15 minutes.
• Add stock and salt, reduce temperature to medium, cover, and simmer until meat is tender, about 20 minutes.
• Uncover and simmer an additional approx 20 minutes until the sauce is thickened to desired consistency.
• Stir in yogurt and lemon juice and serve immediately over cooked rice.

YOGURT-MARINATED ROAST LEG OF LAMB

Steps:

• Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
• Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
• Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
• After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
• After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
• Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
• Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.

CURRIED LAMB

Steps:

• Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
• Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
• Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.

CURRIED STEW WITH LAMB

Steps:

• In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside.
• Heat oil in a large skillet over medium high heat. Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.

CRISP LAMB WITH YOGURT AND SCALLIONS

Steps:

• Preheat oven to 350. Using a mortar and pestle, mash the garlic and salt into a paste. Gradually mix in the olive oil. Stir in the herbs and pepper.
• Fit the lamb into a roasting pan big enough to contain it. Smear it thoroughly with the paste, and place it ribs-side down in pan. Cover tightly with foil, and roast until it reaches an internal temperature of 170 degrees, 2 to 3 hours, depending on size of breast. Meat should be wobbly but not falling apart. Allow to cool, then cover and rest in the refrigerator overnight.
• The next day, prepare the sauce. Whisk 1 tablespoon of olive oil into the yogurt. Then the lemon juice. Stir in mint, lemon zest and salt. Before serving, drizzle sauce with remaining tablespoon of olive oil and sprinkle with pepper and a pinch of paprika to taste.
• Light your grill, or place a large skillet over medium-high heat. Cut the breast and ribs away from the bone that runs lengthwise between them. Cut the breast into half-inch slices that resemble thick-cut bacon, and separate the ribs. Reserve fat from the roasting pan. Cook a few pieces of lamb at a time on fairly high heat, until browned and crispy on both sides, approximately 4 to 6 minutes.
• Brush the onions with some of the lamb fat. Place them on the grill or on a pan under a preheated broiler. Cook them, turning once or twice, until flimsy and slightly charred. Remove them to a large bowl and dress with the vinegar and salt and pepper to taste.