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
Yield 6 to 8 servings
Number Of Ingredients 19
- 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
EASY INDIAN CURRIED LAMB
- 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
BEST LAMB CURRY
- Combine yogurt, 1/2 teaspoon garlic paste, 1/2 teaspoon ginger paste, 1/2 teaspoon salt, and 1/2 teaspoon turmeric in a bowl. Add lamb meat and stir to coat. Cover and marinate in the refrigerator for 2 to 3 hours.
- Heat oil in a large pan. Add cinnamon stick, cardamom pods, cloves, peppercorns, and bay leaves. Cook and stir until leaves begin to sizzle and fragrance is released, about 1 minute. Add onions and cook, stirring frequently, until golden brown, 12 to 15 minutes. Add tomatoes and cook until you see oil in the corner of the pan, 5 to 10 minutes. Add remaining garlic paste and ginger paste and stir for about 1 minute. Add remaining turmeric, cumin powder, coriander powder, and red chile powder and stir for 1 to 2 minutes.
- Remove lamb from marinade and add to the pan with the onion mixture. Add water and remaining 1/2 teaspoon salt and cook over medium heat until lamb is cooked through, about 1 1/2 hours. Stir occasionally so that curry does not stick to the bottom of the pan. Add more water to thin if necessary.
- Season with garam masala and cook 1 minute more. Garnish with cilantro.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 15.5 g, Cholesterol 56.2 mg, Fat 12.7 g, Fiber 3.7 g, Protein 21.1 g, SaturatedFat 3.2 g, Sodium 705.7 mg, Sugar 7.6 g
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Top Asked Questions
What is Indian lamb curry?Indian Lamb Curry: succulent and tender lamb cooked in pressure cooker using onion, yogurt & spices, melts in your mouth with every bite. Extremely easy and popular Indian recipe using lamb or mutton. This is the easiest recipe to make this curry and the following ingredients can be found easily in most Indian/local stores:
How to make Jamie Oliver's North Indian lamb curry?Jamie Oliver’s North Indian Lamb Curry. Heat oil in a heavy bottomed casserole over medium heat. Fry onion until golden. Add in ginger and fry for few seconds. Add garlic and fry again for 2 minutes. Throw in the whole spices – cloves, and cardamom pods, and fry for few minutes. Now add the ground spices – ground turmeric, ground cumin,...
How do you add yogurt to lamb curry?Saute for 2 to 3 minutes until fragrant. Next, add the yogurt. Combine it then add ½ cup water. Season with salt, pepper, and lemon juice. Pro tip - stir the yogurt to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
What is the best lamb dish in India?Indian lamb dishes are reserved mainly for special occasions, so most lamb recipes are quite opulent and contain the more expensive spices like star anise. My personal favourite lamb dish is Keema – a rich and spicy minced lamb and pea curry that’s kind of the Indian answer to Chilli Con Carne.