CURRIED LAMB WITH YOGURT
Serve with rice, chutney and chappatis. Do other EastIndian dishes if you wish Like a nice lentil dish. Make the day ahead and reheat. Freezes well too
Provided by Bergy
Categories Lamb/Sheep
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 508.8, Fat 31.8, SaturatedFat 13.6, Cholesterol 153.8, Sodium 162.1, Carbohydrate 8.9, Fiber 1.2, Sugar 4.1, Protein 44.8
QUICK YOGURT-CURRIED LAMB
Sometimes you just want to chew on something meaty, with bold flavor.
Provided by Adapted from "
Yield 4
Number Of Ingredients 10
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
Nutrition Facts : Calories 320 calories, Fat 23 g, Carbohydrate 3 g, Cholesterol 85 mg, Fiber 0 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g
YOGURT-AND-HERB-CRUSTED LEG OF LAMB
In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs. What pops out of the oven: tender, juicy meat with an irresistibly crisp coating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h10m
Number Of Ingredients 9
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
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.
YOGURT-MARINATED ROAST LEG OF LAMB
A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)
Provided by Paul Berglund
Categories main-dish
Time P2DT4h
Yield 8 servings
Number Of Ingredients 12
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
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 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
CRISP LAMB WITH YOGURT AND SCALLIONS
Here, a lamb breast cooked into tender excellence in the oven, under a sheet of aluminum foil, its skin rubbed with garlic, rosemary and mint. The result is cooled, its flavors concentrating overnight. To serve, the home cook cuts the meat from the bone, then sears it. The crisp surface of the meat gives way to soft, luscious lamb within, strong-flavored and salty-sweet. Citrus-flecked yogurt only slightly thinned by olive oil provides cool contrast, its creamy brightness melting against the flesh. Wilted scallions add a vegetal note, slightly acid, percussion in a love song.
Provided by Sam Sifton
Categories dinner, main course
Time 3h30m
Yield 4-6 servings.
Number Of Ingredients 18
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.
More about "curried lamb with yogurt recipes"
10 BEST LAMB CURRY WITH YOGURT INDIAN RECIPES | YUMMLY
From yummly.com
CURRIED LAMB AND VEGETABLE SOUP | BETTER HOMES & GARDENS
From bhg.com
LAMB KALYA WITH YOGURT AND CREAM - TAMARIND & THYME
From tamarindnthyme.com
GRILLED BUTTERFLIED LEG OF LAMB MARINATED IN YOGURT
From familyspice.com
10 BEST LAMB CURRY WITH YOGURT INDIAN RECIPES | YUMMLY
From yummly.co.uk
LAMB CURRY WITH YOGURT - BACKWOODS HOME MAGAZINE
From backwoodshome.com
CURRY-YOGURT GRILLED LAMB CHOPS - CATELLI BROTHERS
From catellibrothers.com
BEST EVER LAMB CURRY - AUTHENTIC INDIAN RECIPE - VEENA …
From veenaazmanov.com
DINNER IN 40 MINUTES: RECIPE FOR QUICK YOGURT-CURRIED LAMB
From windsorstar.com
CURRIED LAMB BURGER WITH TZATZIKI SAUCE - HEY GRILL, HEY
From heygrillhey.com
CLASSIC YOGHURT MARINATED INDIAN LAMB CURRY | MYFOODISTRY
From myfoodistry.ca
10 BEST LAMB MARINATED WITH YOGURT RECIPES | YUMMLY
From yummly.co.uk
INDIAN LAMB CURRY - DINNER, THEN DESSERT
From dinnerthendessert.com
LAMB CURRY WITH YOGURT RECIPE | RECIPELAND
From recipeland.com
10 BEST LAMB CURRY WITH YOGURT INDIAN RECIPES | YUMMLY
From yummly.com
HOW TO MAKE LAMB CURRY WITH YOGURT - GASTRO GURU KITCHEN
From gastrogurukitchen.com
CURRIED LEG OF LAMB WITH CUCUMBER-YOGURT SAUCE RECIPE
From myrecipes.com
15 EASY GROUND LAMB CURRY RECIPE - SELECTED RECIPES
From selectedrecipe.com
MARINATED LEG OF LAMB ROAST IN SPICED YOGURT - EAT THE HEAT
From eat-the-heat.com
CREAMY LAMB CURRY RECIPE | MYRECIPES
From myrecipes.com
BAKED LAMB AND YOGURT RECIPE: HOW TO MAKE BAKED LAMB AND …
From recipes.timesofindia.com
INDIAN SPICED LAMB CURRY WITH EGGPLANT & YOGURT SAUCE
From mythreeseasons.com
CURRIED LAMB CHOPS WITH MINT YOGURT - THRIFTYFOODS.COM
From thriftyfoods.com
CURRIED LAMB WITH RICE AND YOGURT RECIPE | EAT SMARTER USA
From eatsmarter.com
EASY LAMB CURRY RECIPES | OLIVEMAGAZINE
From olivemagazine.com
YOGHURT MARINATED LAMB CURRY - BY HEIN VAN TONDER, FOOD …
From heinstirred.com
LAMB CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PAKISTANI LAMB CURRY RECIPE || 5 AMAZING SERVING IDEAS
From skteamrecipes.com
DAHI GOSHT (LAMB IN YOGURT SAUCE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE: CURRIED LAMB BURGERS WITH YOGURT GARLIC SAUCE
From recipelink.com
LAMB CURRY WITH YOGURT - BIGOVEN.COM
From bigoven.com
CURRIED YOGURT DIP RECIPE | RECIPE | LAMB DISHES, YOGURT DIP …
From pinterest.com
CURRIED LAMB WITH YOGURT RECIPE - WEBETUTORIAL
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #main-ingredient #preparation #occasion #very-low-carbs #lamb-sheep #easy #dinner-party #freezer #stove-top #dietary #low-sodium #comfort-food #low-carb #low-in-something #meat #taste-mood #equipment #4-hours-or-less
You'll also love