Lamb And Butter Bean Curry Recipes
BUTTER LAMB GRAVY
Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread. You can even make a variation with chicken, salmon or beef.
Provided by Trynewfood
Categories World Cuisine Recipes Asian Bangladeshi
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
- Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
- Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 8.2 g, Cholesterol 114.6 mg, Fat 21.8 g, Fiber 1.1 g, Protein 22.9 g, SaturatedFat 11.1 g, Sodium 115.3 mg, Sugar 4.9 g
LAMB AND BUTTER BEAN CURRY
The butterbeans in this dish give an interesting and healthy additiion, it is a wonderful marriage of dried beans and meat.
Provided by Brian Holley
Categories Curries
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Drain the soaked butterbeans.
- Into a large pan put the butterbeans and the water, bring to the boil, reduce the heat and simmer for 30 minutes.
- Crush to a pulp the ginger and garlic with the salt.
- Mix together the ground coriander, cumin, turmeric and chilli powder with 3 tbsp water to make a paste.
- Heat the oil and fry the onions, chillies and cinnamon sticks for 5 minutes.
- Add the garlic and ginger pulp and cook for 2 minutes Add the spice paste and cook for 5 minutes.
- Add the meat, increase the heat and fry for 5 minutes Stir often.
- Add the tomato, cardamoms and the cloves, stir in the warm water, bring to the boil, lower the heat, cover with a lid and simmer for 1 hour.
- To the meat add the butterbeans and their cooking water. Bring to the boil, cover the pan and simmer 15 minutes.
- Remove from the heat stir in the lemon juice and serve garnished with the coriander leaves if using.
Nutrition Facts : Calories 470.1, Fat 32.1, SaturatedFat 10.6, Cholesterol 120, Sodium 560.5, Carbohydrate 10.4, Fiber 2.3, Sugar 2.7, Protein 34.2
LAMB, CARROT, AND WHITE BEAN CURRY STEW
Based on the ingredients of the lula kebab, this Middle Eastern-derived recipe uses ground lamb, carrots, and white beans to create a tasty stew-like dish for serving over rice. It's good for those one-bowl meals and reheats well. The flavors get even better after a day. Add more meat and fewer beans if you like a meatier dish. Also, you can mix in beef with lamb, but the lamb flavor is essential. I like cumin, but you can always take away the spice, or try adding a minced serrano chili pepper or two for some heat.
Provided by schienke
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Mix together the ground lamb, onion, egg, dill, cilantro, salt, cumin, turmeric, cinnamon, and pepper in a bowl until evenly incorporated.
- Heat the olive oil in a skillet over medium-high heat. Crumble the lamb mixture into the skillet and cook until no longer pink, 5 to 10 minutes. Add the carrots to the mixture; reduce heat to medium. Pour in the contents of the 2 cans of beans and the water; stir. Simmer mixture 25 minutes. Stir the sour cream through the mixture; cook until the liquid thickens, 5 to 10 minutes.
Nutrition Facts : Calories 457 calories, Carbohydrate 27.9 g, Cholesterol 105.5 mg, Fat 26.1 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 1185.8 mg, Sugar 3.5 g
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