Indian Lamb With Herbs Recipes

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.

SPRING LAMB IN HERBS

Steps:

• Preheat oven to 325°F. Toast coriander and fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until very fragrant, about 2 minutes. Let cool.
• Coarsely chop cilantro leaves and tender stems (you'll get about 2 cups) and transfer to a large bowl. Coarsely chop dill leaves and tender stems (you'll get about 2 cups) and add to bowl with cilantro. Pick leaves from tarragon bunches (do not chop; you'll get about 1 cup) and add to bowl; discard stems. Add scallions and toss to combine. Transfer 2 cups herb mixture to a small bowl, cover with a damp kitchen towel, and chill until ready to use. Transfer remaining herb mixture to a food processor. Add coriander and fennel seeds, preserved lemons, garlic, 1/4 cup oil, and 2 tsp. kosher salt. Purée until a paste forms.
• Roll out a piece of foil that's more than double the length of a rimmed baking sheet. Center foil on baking sheet, then place lamb on foil. Rub lamb all over with herb paste. Bring up foil around lamb and wrap tightly to seal. Roast until lamb is super tender and is falling off the bone, 4-4 1/2 hours. (It's important that you don't open the foil packet once sealed. To check the meat, slide a skewer or small knife through the top of the foil; the meat should yield and shred easily.)
• Meanwhile, place potatoes in a large pot. Pour in water to cover; season with salt. Cover pot and bring water to a boil. Cook until potatoes are tender, about 30 minutes. Drain, then transfer to a medium bowl.
• Unwrap lamb (juices will run everywhere, so be careful to make sure they stay on the baking sheet) and let cool 20 minutes. Transfer lamb to a cutting board. Pull meat off bone and shred into pieces. Return meat to baking sheet and toss in herby juices.
• Transfer lamb to a platter. Pour juices over lamb and potatoes. Top lamb with reserved herb mixture. Drizzle lamb and potatoes with oil and lemon juice, then sprinkle with sea salt.

AUTHENTIC INDIAN LAMB CURRY

Steps:

• Wash the lamb well in cold water removing the loose slimey film from each piece. Don't worry about drying the lamb - keep it nice and wet (the lamb absorbs the water and allows the meat to become nice and tender).
• In a large steel saucepan heat the oil and then add in the onions to fry over a high heat. When the onions have started to go translucent then add in the Black and Green Cardamoms, Cinnamon Stick, Black peppercorn, finger chillies, Bay leaves, Salt and finally the Cumin Seeds. Continue to fry over high heat until the onions have turned a reddish brown colour. Make sure you keep on stirring.
• Add in the ginger paste, garlic paste and fry for a few minutes adding some water. Make sure you keep on stirring.
• Add the turmeric, coriander and chilli powder and mix in well. Add in a further ½ cup of water. Make sure you keep on stirring.
• Add the chopped tomatoes and then lower the heat and continue to slow fry until the tomatoes have disintegrated into the sauce and the oil starts to separate. This may take a little time! Make sure you keep on stirring.
• Add in the lamb and stir well to coat everything and then finally add in the yoghurt. Cover and let simmer for 45 minutes to an hour stirring every 5 or 10 minutes to stop it all burning at the bottom of the pan.
• The dish is ready when the lamb is soft and tender and the oil has once again separated from the sauce. Once cooked add in the juice of the lemon.
• Garnish with chopped coriander leaves and serve with warm fresh Naan bread.

INDIAN LAMB WITH SWEET ONIONS

Steps:

• Heat 2 tablespoons of oil in a large nonstick skillet. When it is very hot, add the onions and saute until golden brown. Set aside.
• Add the remaining oil and saute the green pepper until it softens. Set aside.
• Add garlic, ginger and jalapeno to skillet and saute for 30 seconds, stirring.
• Add the lamb and the remaining spices and saute, stirring to blend spices with meat. Cook over high heat until the lamb is done, 5 to 7 minutes.
• Arrange the lamb on a serving platter. Return the onions and green pepper to the skillet to heat through, and spoon the mixture over lamb.

GARLIC AND HERB LAMB

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
• Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.

HERB GARDEN MARINADE FOR LAMB

Steps:

• Pour olive oil into a 1-gallon (or larger) resealable bag. Add salt and pepper and stir to combine. Stir in oregano, mint, and parsley until evenly distributed.
• Add lamb roast to the bag, or add lamb chops in a single layer. Place rosemary sprigs and lemon slices on top. Squeeze out most of the air, seal the bag, and marinate in the refrigerator for at least 4 hours, turning every hour.
• When ready to cook, remove lemon slices and rosemary sprigs. Drain excess marinade and prepare lamb as you like.

LAMB IN INDIAN SPICES AND YOGHURT

Steps:

• Heat the oil in a wok over medium heat, add the onion and cook, stirring for 5 minutes or until it has softened.
• Add the garlic and ginger and cook for 2 minutes more.
• Stir in the yoghurt and all the spices.
• Add the canned tomatoes, a teaspoon of salt, then cook for 5 minutes more.
• Add the lamb and stir until it is coated.
• Cover and cook on a low heat for 1 1/2-1 3/4 hours or until the lamb is tender, stirring occasionally.
• Add a little water if the lamb begins to stick.
• Meanwhile, toast the almonds in a dry frying pan, shaking gently until golden-about 3-4 minutes.
• When the lamb is tender, add the garam masala to the curry and mix through.
• Sprinkle with the slivered almonds and chopped cilantro, then serve.

INDIAN LAMB WITH HERBS

Steps:

• This is an awesome curry. Don't be put off by the long list of ingredients.
• Soak the coconut in a quarter cup of hot water for 10 minutes. Put the coriander leaves, mint leaves, coconut (with water), nuts, green chillies, mustard seeds and dried mint into a food processor and blend to a fine puree, adding a little more water if necessary.
• In a heavy casserole pot, heat the oil, then add the cinnamon, cardamoms and cloves. After 1 minute, add the onions and saute gently for 15 minutes until the onions are just turning brown. Then add the garlic, ginger and the lamb. Add the salt and saute everything for 5 minutes, stirring continuously. Then add the turmeric, coriander, cumin and stir everything so the lamb is well coated with the spices
• Turn the heat down low then slowly add the yogurt and once again stir-fry for a couple of minutes. Add the green puree, around 400ml water, bring to the boil, cover and leave to simmer for about 1 and a half hours on a low heat until the lamb is really tender. You will be able to tell when it's ready when the oil starts to separate from the sauce. Then add the lemon juice and check the seasoning. If you want more sauce, add some more water.
• When ready to serve, sprinkle with the pepper and garam masala. Stir well. Put into a serving dish and garnish with the fresh coriander, coconut and almonds.
• Serve with boiled basmati rice.
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