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
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
MEDITERRANEAN STYLE LAMB STEW
Provided by Food Network
Number Of Ingredients 8
Steps:
- Separately cooked white beans and braised fennel and 1/2 cup chopped fresh basil.
- Blue print stew technique: Preheat the oven to 325 degrees. Season the flour with salt and pepper. Coat the meat with flour and shake off excess. Heat the oil in a large flameproof casserole. Brown the meat, in batches, until browned on all sides. Remove browned meat to a plate. Add seasoning vegetables to remaining oil in casserole, cover and cook for 5 to 10 minutes or until totally tender. Return browned meat to seasoning vegetables with juices that have collected on the plate. Add optional tomato ingredients, bouquet garni and liquid. Season lightly with salt, bring to a simmer, cover and set in oven to cook for about 1 1/2 hours or longer or until meat is fork tender. Remove casserole from oven, remove meat and keep warm, degrease the liquid. Either puree the solids into the liquid to form a thick sauce, or strain the solids out and reduce the sauce until intensely flavored. Add any additional seasoning ingredient (like barbecue sauce) and fresh herbs at last minute. To cook the vegetable garnish, either cook it in the stew liquid before you puree or reduce it, then return the meat to the liquid to rewarm it. Or cook the garnishes separately.
CURRIED LAMB STEW
Make and share this Curried Lamb Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 1h47m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix flour, salt and pepper in bag; add lamb and shake to coat.
- In Dutch oven, melt butter.
- Add lamb and any flour left in the bag.
- Brown over med heat.
- Add potatoes, carrots, onion, green pepper, apple, tomatoes and water.
- Heat to boiling.
- Add curry powder, boullion, cinnamon and cloves.
- Reduce heat; cover and simmer for 1-1/2 hours, until vegetables and meat are tender.
- Remove cloves.
Nutrition Facts : Calories 470, Fat 18.4, SaturatedFat 8.6, Cholesterol 142.7, Sodium 555, Carbohydrate 33.5, Fiber 5.5, Sugar 7.5, Protein 42.4
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.
LAMB CURRY STEW
Yummy lamb curry stew. Serve over rice or naan.
Provided by Kennon Maxwell
Categories Lamb Stew
Time 9h35m
Yield 5
Number Of Ingredients 18
Steps:
- Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.
- Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.
- Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.
- Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 15.8 g, Cholesterol 73.4 mg, Fat 10.1 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 3.1 g, Sodium 237.8 mg, Sugar 9.6 g
CURRIED LAMB
We don't have lamb for dinner very often - usually when we do, it's a traditional leg of lamb when my mother is visiting. This, however, is a nice, simple, and easily-made variation for when you find less expensive cuts of lamb.
Provided by Julesong
Categories Lamb/Sheep
Yield 6 serving(s)
Number Of Ingredients 17
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.
CURRIED LAMB AND LENTIL STEW
Make and share this Curried Lamb and Lentil Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle lamb with salt and pepper.
- In a big pot, over medium-high heat, saute lamb in oil for about 5 minutes or until lamb is browned.
- Add onion, garlic, and ginger; saute 5 more minutes.
- Add curry powder and stir for 30 seconds.
- Add vegetable broth, tomatoes with juice, lentils, carrots, and zucchini; bring to a boil.
- Reduce heat; cover and simmer for 1 hour or until lamb and lentils are tender, stirring occasionally.
- Add peas and simmer about 5 minutes or until heated well.
- Season wtih salt and pepper to taste.
- Serve in soup bowls.
Nutrition Facts : Calories 620.9, Fat 28.4, SaturatedFat 11.3, Cholesterol 81.7, Sodium 366.8, Carbohydrate 56.7, Fiber 21.9, Sugar 13, Protein 36.9
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
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