CURRIED STEW WITH LAMB
Lamb is marinated in yogurt and garlic overnight, then slowly stewed with curry spices, almonds and currants.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews
Time P1DT3h
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 44.7 g, Cholesterol 85.8 mg, Fat 38.1 g, Fiber 4.8 g, Protein 26.1 g, SaturatedFat 14.4 g, Sodium 550.3 mg, Sugar 18.7 g
CURRIED LAMB STEW
"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 533mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
CURRIED LAMB STEAKS
Once had a stranger knock on my door and ask what I was grilling because the smell was so incredible. Taste is equal. You could use lamb cubes and make shishkabob with this. Times do not include marinating. Don't recall where recipe came from.
Provided by charlie 5
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim excess fat from lamb, but leave in the bone.
- Crush garlic with the salt. Add ginger, pepper, turmeric, coriander, cumin and oregano. Stir in soy, lemon juice and vegetable oil.
- Coat evenly over the lamb. Cover and refrigerate for 3 hours to 3 days.
- Prepare bbq grill for coals to be white-ash covered. Grill meat 5 minutes each side or broil.
CURRIED LAMB STEW
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat pressure cooker over medium heat and brown lamb piece in batches, set aside. Drain off oil and add butter and onions to the pan and saute until translucent. Now add scallions, jalapenos, ginger and saute for a few minutes more then add garlic and curry powder. Saute until you smell the curry then add tomatoes, lamb and water. Bring this to a simmer. Put lid in place and bring up to high pressure, lower heat to maintain pressure. When time is up (15 minutes) take lid off and bring stew back to a simmer to reduce juice. Season with salt and pepper to taste. Serve over rice and garnish with cilantro.
- Grind all spices in a mortar and pestle or in a spice grinder. Store in an airtight container.
CURRIED LAMB
Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.
Provided by Galley Wench
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 8.2 g, Cholesterol 98.9 mg, Fat 18.2 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 4.5 g, Sodium 138 mg, Sugar 3.4 g
CURRIED LAMB STIR-FRY
Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine cornstarch, broth, soy sauce and curry powder; stir until smooth. set aside. In a large skillet or wok, saute lamb, onion and garlic in 1 tablespoon oil until meat is browned. Remove and keep warm. In the same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts :
CURRIED LAMB PATTIES
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the lamb in a mixing bowl. Sprinkle with salt and pepper to taste.
- Melt half of the butter in a saucepan and add one cup of the chopped onion and the garlic. Cook, stirring, until wilted. Let cool briefly and add to the lamb.
- Add the bread crumbs, egg and almonds and blend well.
- Divide the mixture into eight portions and shape each into a round ball. Flatten the balls into round patties, each about one inch thick.
- Heat the oil in a heavy skillet large enough to hold the patties in one layer. Add the patties and cook three minutes or until golden brown. Turn the patties and continue cooking three or four minutes on the second side. Transfer the patties to a warm platter.
- Meanwhile, heat the remaining butter in a saucepan and add the remaining two tablespoons of chopped onion and the curry powder. Cook, stirring, until the onion is wilted. Add the broth and cook until the broth is cooked down by half. Add the cream and grapes and cook down about one minute. Pour the grape sauce over the meat patties and serve.
Nutrition Facts : @context http, Calories 912, UnsaturatedFat 38 grams, Carbohydrate 31 grams, Fat 72 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 29 grams, Sodium 935 milligrams, Sugar 16 grams, TransFat 0 grams
LAMB CURRY
Mild and tasty curry that really enhances the flavour of the lamb
Provided by bhec202
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Place the lamb, curry powder, turmeric and cumin seeds into a bowl and mix together to coat. Season with salt and freshly ground black pepper.
- Heat the olive oil in a deep pan and add the coated lamb. Cook for two minutes, or until brown on all sides.
- Add the garlic, onion, pepper ( if using) to the pan and fry for 3-4 minutes. Then add the yoghurt and simmer for 5-6 minutes or until cooked through.
- Add the spinach to the pan and simmer for one minute.
- ladle the curry into a bowl.
- ladle the curry into a bowl.
- Serve with warm chapatis or naan and basmati rice
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