LAMB EMPANADAS
Make and share this Lamb Empanadas recipe from Food.com.
Provided by Alskann
Categories Lunch/Snacks
Time 35m
Yield 10 empanadas
Number Of Ingredients 7
Steps:
- Thaw pastry at room temperature.
- Cut the lamb into very small cubes.
- Peel and chop the onion, potato, carrots and turnip into very small pieces.
- Place in bowl and season with salt and pepper.
- Preheat oven to 400°F
- Separate pastry sheets.
- Using a 5.5" saucer, cut out pastry rounds.
- Place a heaping teaspoon of meat and vegetable mixture in the middle of a pastry round.
- Dip pastry brush in water and moisten edge of pastry round. Pull up two sides of pastry to top and seal by pinching pastry together across the top.
- Place completed pasty on a baking tray lined with baking paper.
- Repeat with the remaining ingredients to make 10 empanadas.
- Bake in oven for 15-20 minutes. Remove from tray using spatula.
Nutrition Facts : Calories 380.2, Fat 23.3, SaturatedFat 6.6, Cholesterol 24, Sodium 159.4, Carbohydrate 31.8, Fiber 2.3, Sugar 2.2, Protein 11
LAMB CURRY
Steps:
- Cut meat, as uniformly as possible, into 2 by 3 inch cubes. Generously sprinkle with salt and pepper.
- Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.
- Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve immediately.
LAMB CURRY
We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.
Provided by JustJanS
Categories Curries
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
- Add the curry powder, salt and vinegar and stir thoroughly.
- Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
- Add the tomatoes, chillies and mint.
- Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
- Add the garam masala and chopped coriander in the last 5 minutes of cooking.
- *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.
LAMB CURRY
I've made this lamb curry recipe many times and it's always been popular. The spiciness can be varied by using more or less curry powder. Good warmed over too. Possible condiments: sliced bananas, shredded coconut, toasted almonds, chopped green pepper.
Provided by Anonymous
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven or large pot over medium-low heat. Saute lamb and onion in the hot oil until lamb is browned on all sides, about 10 minutes.
- Stir in broth, raisins, almonds, chutney, vinegar, curry, salt, and pepper. Cover and cook over low heat, stirring occasionally, for 30 minutes.
- Stir in rice. Cover and cook, stirring occasionally, until rice is tender, 20 to 30 minutes.
Nutrition Facts : Calories 603.7 calories, Carbohydrate 58.1 g, Cholesterol 86.9 mg, Fat 28 g, Fiber 3.3 g, Protein 30.1 g, SaturatedFat 8.4 g, Sodium 1394.9 mg, Sugar 7.8 g
EASTER LAMB CURRY
This lamb curry recipe is a third generation Easter tradition for my family. We serve it over rice with condiments including mango chutney, mint jelly, chopped cashews, and chopped banana.
Provided by Rebecca Jakubowski Matteson
Categories Curry Main Dishes
Time 3h
Yield 8
Number Of Ingredients 7
Steps:
- Debone, trim, and cube the leg of lamb.
- Heat butter in a Dutch oven over medium-high heat. Brown lamb in the hot butter, 5 to 7 minutes. Add 2 cups water, or just enough to cover, along with curry powder, salt, and pepper. Reduce heat and simmer until tender, about 2 1/2 hours.
- Remove meat from broth and set aside.
- Stir flour and remaining 1/2 cup of water together and add to broth. Heat, while stirring, until thickened. Return meat to broth and serve.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 2 g, Cholesterol 99.8 mg, Fat 12.1 g, Fiber 0.3 g, Protein 28.4 g, SaturatedFat 5.5 g, Sodium 391.5 mg
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