Curried Stew With Lamb Recipes

CURRIED LAMB STEW

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.

INDIAN LAMB CURRY

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.

CURRIED LAMB STEW

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.

CURRIED LAMB AND LENTIL STEW

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.

EASY INDIAN CURRIED LAMB

Steps:

• Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.