DELICIOUS INDIAN LAMB CURRY
Steps:
- Gather the ingredients.
- Heat the cooking oil in a heavy-bottomed pan over medium heat.
- When hot, add the onions. Sauté until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Reserve the oil in the pan and turn off the heat.
- In a food processor , pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container and reserve.
- Blend the tomatoes, garlic paste, and ginger paste together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.
- Reheat the oil left over from frying the onions over medium heat and add the reserved onion paste. Sauté for 2 to 3 minutes.
- Add the tomato mixture, coriander, cumin, turmeric, red chili powder, and garam masala, and mix well.
- Sauté until the oil begins to separate. This can take up to 10 minutes.
- Add the lamb pieces to the mixture and stir to fully coat. Sauté until the lamb is well browned, about 8 minutes.
- Add 1/2 cup of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done. Season with salt to taste. This should take roughly 45 minutes.
- When the lamb is cooked, garnish with chopped cilantro and serve with naan or hot steamed rice.
Nutrition Facts : Calories 351 kcal, Carbohydrate 10 g, Cholesterol 97 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 g, Sodium 386 mg, Sugar 4 g, Fat 21 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
LAMB AND VEGETABLE CURRY
This is based on a recipe from taste.com.au with some modifications from us. It was very mild even my DM curry hater enjoyed this so would consider adding some Madras curry powder to oomph it up a bit, you could also use Korma curry paste. I cut my onions chunky so that the DH can easily pick them out as he has an intolerance to them if he ingests them, so you could finely dice/slice if you prefer. I haven't allowed for deboning and cutting up a leg of lamb - it took me an hour.
Provided by ImPat
Categories Curries
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160C fan forced 180C regular.
- Heat half the oil in a large casserole dish that you can used on the stove top and put in the oven, on medium high heat and cook your lamb in batches (I did 3 batches) and add some more oil if needed, set each batch to one side.
- Add some more oil if required and cook off onion till soft and then remove and set to one side.
- Add a couple of tablespoons of the curry paste to the pot and then add your potatoes and stir to coat the potatoes with the paste till fragrant and then remove.
- Put in the rest of your curry paste and then fry off till fragrant and then add the lamb back in and stir well and then add the tomatoes with juices and the stock/water and stir to combine and then add the potatoes and onions and stir to combine.
- Bring back to the boil and then cover with lid and put in the oven and cook for 2 hours stirring occasionally and add any more liquid if needed (I didn't).
- Just before serving stir in the silver beet.
- To cook your pappadums - put 4 on a microwave proof rack or plate lines with kitchen paper and cook on high (100% power) for 1 to 2 minutes (I have a 900watt microwave and mine took 1 minute 30 seconds) until they expand and crispy and then repeat till all pappadums are cooked and serve with the lamb and some rice.
- Freeze left overs in containers for another time.
Nutrition Facts : Calories 531.5, Fat 30.2, SaturatedFat 10.6, Cholesterol 122.4, Sodium 242.1, Carbohydrate 30.2, Fiber 9.1, Sugar 5.1, Protein 37.4
INDIAN LAMB AND VEGETABLE CURRY
This recipe is courtesy of Chef Curtis Stone. When I saw him making this on "Take Home Chef" I knew I would have to try it. It takes time to make but so worth the effort, it's one of the best curries I have ever tasted.
Provided by SueVM
Categories Curries
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Stir all the seeds in a heavy medium skillet over medium heat until fragrant and toasted, about 8 minutes. Let cool.
- Crush the seeds with a mortar and pestle until they form a powder. Alternately, you can use a coffee grinder to grind the spices. Stir in the cayenne pepper, curry powder and turmeric. Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. .
- Add the onion slices and saute until they become pale golden brown, about 8 minutes. Add the garlic and ginger and saute for 2 to 3 minutes, or until tender. Add the spice mixture and saute for a further 2 minutes. Transfer the onion mixture to a bowl. Heat the remaining 2 tablespoons of oil in the same sauce pan over high heat.
- Sprinkle the lamb with salt and pepper. Add the lamb and cook until brown on all sides, about 10 minutes. Return the onion mixture to the pot. Stir in the tomatoes. Stir in the water.
- Bring the liquid to a simmer and continue to simmer over medium-low heat for 1 hour, stirring occasionally. Add the potatoes, carrots and celery. If necessary, add more water to cover the meat and vegetables. Cook until the vegetables are almost tender, stirring occasionally, about 30 minutes. Add the peas and quartered tomatoes. Season with salt and cook for 5 minutes. Stir in the coconut milk.
- Simmer for 5 minutes, or until the vegetables and meat are tender and the sauce coats thickens slightly. Add the spinach. Stir for 1 to 2 minutes or until the spinach wilts. Serve with steamed basmati rice infused with saffron.
Nutrition Facts : Calories 779.2, Fat 51.3, SaturatedFat 20.4, Cholesterol 152, Sodium 193.4, Carbohydrate 32.2, Fiber 6.6, Sugar 6.7, Protein 48.1
EASY INDIAN CURRIED LAMB
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
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
WEST INDIAN LAMB CURRY
Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. If you have time to make it the day before, it gets better as it sits, and gives you a chance to scoop some of the fat off the top of the stew before reheating over a low flame. And if you can procure goat, use it here in place of the lamb.
Provided by Melissa Clark
Categories dinner, curries, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
- Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
- Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
- Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
- Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 580 milligrams, Sugar 2 grams, TransFat 0 grams
More about "indian lamb and vegetable curry recipes"
INDIAN CURRIED LAMB WITH VEGETABLES | RECIPES | WW USA
From weightwatchers.com
Cuisine IndianCategory DinnerServings 4Total Time 27 mins
- Cut lamb into 1/4-inch thick bite-sized slices. In a medium bowl, combine lamb, ginger, garlic, 1 Tbsp of sherry, soy sauce, cornstarch, 1/2 tsp of salt, and combine until cornstarch is no longer visible. Stir in 1 teaspoon of oil. In a small bowl, combine broth and remaining 1 Tbsp sherry.
- Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil, add lamb and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting lamb begin to sear. Sprinkle on curry powder and stir-fry 30 seconds or until lamb is lightly browned but not cooked through and curry is fragrant. Transfer lamb back to bowl.
- Swirl in remaining 2 teaspoons oil into unwashed wok, add tomatoes, carrots, turnips, sprinkle on remaining 1/2 teaspoon salt, and stir-fry 30 seconds or until just combined. Swirl broth mixture into wok, cover, and cook 1 minute. Uncover, return lamb and any juices that have accumulated back to wok. Swirl in water and stir-fry 1 to 2 minutes or until lamb is just cooked through and vegetables are tender-crisp. Remove from heat and stir in yogurt and parsley. Yields 1 cup per serving.
LAMB AND VEGETABLE CURRY RECIPE - RECIPEZAZZ.COM
From recipezazz.com
INDIAN RESTAURANT LAMB CURRY - GLEBE KITCHEN
From glebekitchen.com
15 EASY GROUND LAMB CURRY RECIPE - SELECTED RECIPES
From selectedrecipe.com
INDIAN LAMB CURRY - FAT FLUSH
From fatflush.com
WHAT TO DO WITH LEFTOVER CURRY? [CHICKEN, LAMB, & MORE]
From smarterhomemaker.com
AUTHENTIC INDIAN CURRY RECIPES COLLECTION - THE SPRUCE EATS
From thespruceeats.com
BEST EVER LAMB CURRY - AUTHENTIC INDIAN RECIPE - VEENA …
From veenaazmanov.com
INDIAN LAMB AND VEGETABLE CURRY
From foodrecipedirectory.blogspot.com
INDIAN LAMB AND VEGETABLE CURRY
From thinkcakerecipes.blogspot.com
LAMB AND VEGETABLE CURRY - INDIAN RECIPES
From fooddiez.com
LAMB & VEGETABLE CURRY RECIPE | WOOLWORTHS
From woolworths.com.au
INDIAN LAMB CURRY WITH RED MEAT CURRY SPICE | NOMADZEST
From nomadzest.com
INSTANT POT INDIAN LAMB CURRY - WHOLE30 - COOKING CURRIES
From cookingcurries.com
INDIAN VEGETABLE CURRY RECIPES - SWASTHI'S RECIPES
From indianhealthyrecipes.com
INDIAN CURRY RECIPES | LIST OF 32 INDIAN VEGETARIAN GRAVIES
From vegecravings.com
INDIAN LAMB AND MINT CURRY RECIPE - DELISHABLY
From delishably.com
INDIAN LAMB AND LENTIL CURRY RECIPE - MUMBAI SPICE CLUB
From mumbaispiceclub.com
SPICY INDIAN DHABA STYLE LAMB CURRY - FLAVOR QUOTIENT
From flavorquotient.com
RECIPE: PERFECT LAMB AND VEGETABLE CURRY - ANRECIPES
From anrecipes.com
INDIAN LAMB AND VEGETABLE CURRY RECIPE - WEBETUTORIAL
From webetutorial.com
INDIAN LAMB CURRY RECIPE | MYRECIPES
From myrecipes.com
10 BEST INDIAN LAMB CHOP CURRY RECIPES | YUMMLY
From yummly.com
RECIPE: TASTY LAMB AND VEGETABLE CURRY - ANRECIPES
From anrecipes.com
INDIAN LAMB CURRY - THE WOKS OF LIFE
From thewoksoflife.com
KETO INDIAN LAMB CURRY WITH CAULI RICE - RECIPE - DIET DOCTOR
From dietdoctor.com
21 INDIAN VEGETARIAN CURRY RECIPES | ALLRECIPES
From allrecipes.com
LAMB CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
INDIAN LAMB CURRY - DINNER, THEN DESSERT
From dinnerthendessert.com
INDIAN LAMB CURRY - HINZ COOKING
From hinzcooking.com
PAKISTANI LAMB CURRY RECIPE || 5 AMAZING SERVING IDEAS
From skteamrecipes.com
INDIAN LAMB CURRY | ANITACOOKS
From anitacooks.com
LAMB CURRY RECIPE – BEST INDIAN RESTAURANT & CURRY HOUSE IN …
From bengalvillage.com
BEST LAMB CURRY RECIPE - HOW TO MAKE LAMB CURRY - DELISH
From delish.com
SPICY LAMB LIVER CURRY - FLAVOR QUOTIENT
From flavorquotient.com
INDIAN LAMB CURRY - SINFULLY SPICY
From sinfullyspicy.com
INDIAN LAMB CURRY - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
ONE POT INDIAN LAMB CURRY - NIMAN RANCH RECIPES
From nimanranch.com
ONE POT VEGETABLE LAMB CURRY - RECIPES, COOKING TIPS AND MORE
From australianlamb.com.au
10 BEST INDIAN LAMB CURRY WITH COCONUT MILK RECIPES - YUMMLY
From yummly.com
LAMB PASANDA YOGHURT AND ALMOND CURRY - KRUMPLI
From krumpli.co.uk
INDIAN LAMB CURRY RECIPE - RECIPES.NET
From recipes.net
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 »
#curries #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #lamb-sheep #asian #indian #meat #4-hours-or-less
You'll also love