Easy Lamb Curry Recipes

EASY INDIAN CURRIED LAMB

Easy Indian Curried Lamb image

Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.

Provided by mn

Categories World Cuisine Recipes Asian Indian

Time 1h25m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons canola oil
1 onion, finely chopped
4 cloves garlic, crushed
½ teaspoon cumin seeds, or to taste
1 pound lamb stew meat, cubed
3 tablespoons tomato paste
2 teaspoons ground coriander
2 teaspoons salt, or to taste
2 teaspoons garam masala
1 ½ teaspoons ground turmeric
1 teaspoon red chile powder, or to taste

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.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g

EASY LAMB CURRY

Easy Lamb Curry image

There's nothing nicer than a hearty curry in the dead of winter. But for that matter, curry is great any time, any season, and this fits the bill perfectly.

Provided by Sackville

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

600 g lamb fillets, cut into chunks
2 cloves garlic, minced
1 inch fresh ginger, grated
salt
1 green chili, deseeded and chopped
150 g plain yogurt
2 large onions, finely chopped
250 g cashew nuts
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground garam masala
1/2 cup meat stock
1/2 cup coconut milk
3 tablespoons olive oil

Steps:

Mix together the garlic, ginger and salt in a bowl.
Then add in the yoghurt, chilli and lamb.
Leave for 15 minutes.
Blitz the nuts in a food processor until ground to a paste.
Take a large frying pan or wok and heat the oil.
Add the onions and stir until they turn golden.
Add the spices.
Lift the meat out of its marinade and add to the pan.
Stir well until the meat is seared.
Add the marinade and meat stock.
Bring to a boil, then lower heat and cook until the lamb is done.
Add the nut paste and coconut milk.
Heat through and serve over rice, with a side dish such as naans or poppadums with chutney.

Nutrition Facts : Calories 1030.8, Fat 86.5, SaturatedFat 30.9, Cholesterol 115.9, Sodium 510.4, Carbohydrate 31.8, Fiber 3.5, Sugar 8.7, Protein 37.2

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