Lamb Garam Masala Recipes

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'NIGHT 'NIGHT CURRY: ROASTED LAMB CURRY WITH GARAM MASALA, CARAWAY AND APRICOTS



'Night 'Night Curry: Roasted Lamb Curry with Garam Masala, Caraway and Apricots image

Provided by Aarti Sequeira

Time 14h50m

Yield 4 to 6 servings

Number Of Ingredients 30

1 teaspoon caraway seeds
3 cloves garlic, crushed and peeled
1 (3/4-inch slice) fresh ginger, peeled and chopped
Kosher salt
3/4 cup plain whole milk yogurt
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon store-bought or homemade garam masala, recipe follows
1 1/2 pounds boneless lamb stew meat, such as leg of lamb, trimmed of excess fat and silver skin, cut into 1 1/2-inch cubes
2 medium red onions, thinly sliced
1/2 cup canola or grapeseed oil
1 cup whole milk or water
Small handful dried apricots, whole or halved in half-moons
2 tablespoons slivered almonds, toasted
Crusty bread or store-bought or homemade naan, for serving, recipe follows
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling, see Cook's Note*
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon kalonji (nigella seeds), optional, see Cook's Note**
1 teaspoon fennel seeds, optional, see Cook's Note**
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling

Steps:

  • For the marinade: Pull out your pestle and mortar and add the caraway seeds. Grind to a powder, then pour into a large non-reactive bowl (stainless steel is best because turmeric can stain ceramics). Add the garlic and the ginger to the mortar. Sprinkle with a little kosher salt and pound away until a relatively smooth paste forms. (If you don't have a pestle and mortar then finely mince the ginger.)
  • Scrape the ginger-garlic paste into the large bowl with the caraway seeds. Add the yogurt, 1 teaspoon of salt, turmeric, cayenne pepper and garam masala and whisk all together. Add the lamb and toss until all the pieces are well coated. Cover the bowl with plastic wrap, place it in the refrigerator and let it marinate up to overnight.
  • When you're ready to cook, preheat the oven to 400 degrees F.
  • Pull out the lamb and let it come to room temperature. Meanwhile, get going on the onions. Warm the oil in a large skillet over high heat. Add the onions and stir so they're thoroughly coated with oil. Let them sit about 5 minutes or so, until the onions around the perimeter begin to brown. Stir, redistribute, and allow to sit another 5 minutes or so. Repeat this process until the onions are evenly browned, about 20 minutes in total.
  • Reduce the heat to low and cook another 20 minutes, stirring occasionally, until the onions are a deep chestnut brown (not burnt!) and slightly crispy. Using a slotted spoon, remove the onions to a paper towel-lined plate and drain. (You can strain the oil and use it to cook your next batch of vegetables!).
  • Add the onions to the lamb along with the milk and the dried apricot halves. Stir to combine evenly, then pour into a medium baking dish that holds the lamb in a single, even layer (an 8-inch square or an 8-inch by 10 1/2-inch dish works well as does an oval dish). Cover firmly with foil, and pop into the oven for 1 1/2 hours, rotating the dish halfway through the cooking time, uncover for another 30 minutes of cook time.
  • Sprinkle with almonds and serve with crusty bread or naan.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
  • In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
  • Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
  • Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
  • When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
  • Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
  • Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
  • Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet, and set your timer for 1 minute. The dough should start to bubble.
  • After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
  • Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

LAMB TIKKA MASALA



Lamb Tikka Masala image

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 24

2 tablespoons garam masala, divided, recipe follows
2 teaspoons kosher salt, divided
1/2 teaspoon toasted, ground cumin
1/2 teaspoon toasted, ground coriander
1/2 teaspoon freshly ground black pepper
1 1/2 pounds lamb leg sirloin, trimmed and cut into 1-inch cubes
1 cup plain whole milk yogurt
1/4 cup vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 medium serrano chile, seeded and minced
1 (28-ounce) can diced tomatoes
1 cup coconut milk
Fresh mint or cilantro leaves
2 tablespoons cardamom seeds
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon brown mustard seeds
2 tablespoons black peppercorns
20 cloves
1 dried arbol chile stemmed, seeded and crumbled
1 (2 1/2-inch) cinnamon stick, broken in 1/2
1 teaspoon freshly grated nutmeg

Steps:

  • Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers
  • Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine. Add the lamb and shake to coat. Add the yogurt to the bag, seal and squish to coat. Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour.
  • Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
  • When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
  • Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke. Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally. Reduce the heat to medium-low and add the garlic, ginger and chile. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.
  • Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.
  • Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible. Thread the pieces of lamb, 1/4-inch apart, onto the skewers. Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side. Remove the lamb from the skewers. Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through. Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.
  • Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat. Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes.
  • Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month.

EASY GARAM MASALA



Easy Garam Masala image

This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good.

Provided by KitchenBarbarian

Categories     World Cuisine Recipes     Asian     Indian

Time 5m

Yield 12

Number Of Ingredients 7

1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cardamom
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Steps:

  • Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

Nutrition Facts : Calories 5.8 calories, Carbohydrate 1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg, Sugar 0.1 g

GRILLED LAMB CHOPS WITH GARAM MASALA



Grilled Lamb Chops with Garam Masala image

Garam masala -- a blend of Indian spices -- gives these succulent lamb chops a lovely flavor and aroma.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 6

2 teaspoons garam masala
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
4 lamb shoulder chops (each 6 to 7 ounces and 3/4 inches thick)
2 tablespoons extra-virgin olive oil
Cilantro sprigs, for garnish

Steps:

  • Heat grill or grill pan to medium-high heat. In a bowl, combine garam masala, salt, and pepper. Place lamb chops on a baking sheet or platter, and drizzle with oil; rub chops to coat evenly all over. Sprinkle tops of chops with half the spice mixture, and gently rub onto meat. Turn chops over; repeat with remaining spice mixture.
  • Grill chops until they reach desired doneness, about 3 minutes per side for medium-rare. Serve immediately, garnished with cilantro.

KAYPEE'S HOMEMADE INDIAN LAMB MASALA CURRY



Kaypee's Homemade Indian Lamb Masala Curry image

I watched my mother,Aunt and sisters making this curry when I was 10 years old and then when I was in college I worked part time in a restaurant and Bar in Hyderabad,India and used to watch the Ustaad(Chef) grind all the herbs and spices in old fashined stone grinder and marinade Meat and refrigerate for at least 4 hours before cooking,it came out heavenly delicious and so tender it would melt in your mouth without chewing,I have changed the level of spice to milder side,as in southern part of India the spice level is almost like FIRE in your mouth.Also I have changed some ingredients and some quantity of ingredients.Try it,you would want to make this dish part of your every week Lunch or Dinner.

Provided by kparyani1

Categories     Curries

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 20

2 -3 lbs lamb shoulder, round. cut into 2inch piece (don't discard bones they add flavor to the curry)
2 red onions, chopped (Large)
1 tomatoes, chopped (Medium)
6 garlic cloves, chopped
4 teaspoons fresh ginger, grated
1 cinnamon stick, 2-inch
1 teaspoon cumin seed
12 green cardamoms, pods. (seeds only Discard shell.)
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/8 teaspoon ground nutmeg
3 bay leaves
1/4 cup chopped cilantro
4 cloves, broken into pieces
1 teaspoon indian curry powder
1/2 teaspoon salt (Or to your taste)
4 -6 serrano chilies, chopped
1 cup plain yogurt
3 tablespoons vegetable oil
2 teaspoons coriander powder

Steps:

  • If you have time you can marinade Lamb with Mixture of yogurt,garlic,ginger,salt,Kashmiri Red chilli powder(or Cayenne) night before or 2-4 hours for more tenderness.(But not necessary).
  • In A Large Pot pour vegetable oil,turn stove on to medium high,add chopped onions,cumin seeds,garlic,ginger,bay leaves,cinnamon sticks, cloves.Saute onions until golden translucent about 6-8 minutes.
  • Add Lamb pieces(Meat only,reserving the excess yogurt mixture to be added later) mix so onion mixture is blended together.Cover reduce heat to medium and let meat blend with onion mixture for about 8 minutes.Uncover give a stir ,you will see meat has given out some liquid to mixture.Add 2 tablespoon water to avoid sticking at bottom,if necessary, then add garam Masala,Curry powder,Serrano chopped chillies(Can use 1 1/2 Teaspoon Cayenne Pepper)salt,nutmeg,turmeric powder,coriander powder ,reserved yogurt mixture and mix it well so Lamb pieces are blended with spices and mixture ,cover cook for 8-10 minutes,uncover and mix it well,cover cook for 10-12 minutes.
  • Add chopped tomatoes ,cover cook 10 minutes.Add 1-2 cups of water( depending how much gravy you want in the curry,when finished cooking,it will be reduced to about 1/3 of the water added will be finished curry gravy.)give it a stir taste gravy, add salt or Cayenne if needed,cover it 3/4 way bring heat to little over medium cook for 40-45 minutes.
  • Give it a stir add cilantro,bring heat to medium low, cook another 5 minutes covered.You can add boiled eggs cut into halves,length wise,5 minutes before serving covered in gravy(OPTIONAL).
  • Serve it hot with one or more of the following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will be submitted to food.com shortly)With side of Raw sliced onions(Sprinkle vinegar if you do not like raw),or sliced onions and chopped cucumbers, Mint or cilantro yogurt Sauce(Raita-recipe will be submitted shortly).

LAMB SHANKS WITH GARAM MASALA



Lamb Shanks with Garam Masala image

A homemade Indian spice blend makes this lamb dish authentic and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 19

3 lamb shanks (3 3/4 to 4 pounds)
2 1/4 teaspoons coarse salt
Freshly ground pepper
1 6-inch piece fresh ginger, peeled and coarsely chopped
finely julienned ginger, for serving
1 whole nutmeg, crushed
1 tablespoon mace
2 tablespoons whole fennel seeds
2 to 3 dried bay leaves, crumbled
2 medium cinnamon sticks, broken into pieces
1 teaspoon ground ginger
1/2 cup oil, from Crisply Fried Onions
2 to 3 teaspoons cayenne pepper
1 tablespoon paprika
Crisply Fried Onions
1 1/2 tablespoons whole-wheat pastry flour
Thinly sliced fresh hot green chiles, for serving
Fresh cilantro leaves, for serving
Lemon wedges, for serving

Steps:

  • Place lamb shanks in a single layer, and season with 1/2 teaspoon salt and lots of black pepper. Pat gently to adhere. Set aside.
  • In a blender, combine chopped ginger and 5 tablespoons water. Blend until smooth. Set aside.
  • In a spice grinder, combine nutmeg, mace, fennel seeds, bay leaves, and cinnamon. Grind as finely as possible. Transfer to a small bowl. Stir in ground ginger. Set aside.
  • Preheat oven to 325 degrees. Pour oil into a large saucepan over high heat. Add lamb shanks, and brown lightly on all sides. Remove, and set aside. Quickly add fresh ginger paste, and cook, stirring, until lightly browned, 5 to 6 minutes. Add cayenne pepper and paprika. Stir once or twice, then add half of the fried onion slices, well crumbled, ground spices, 3 cups water, and remaining 1 3/4 teaspoons salt. Stir well. Return lamb shanks to pan, spoon some sauce over, and bring to a boil. Cover with parchment-lined foil and the lid, and bake slowly in the oven for 3 hours, turning shanks every 30 minutes.
  • Remove pan from oven, and uncover. Spoon off as much oil as possible from the top, and discard. Taste, and season with salt, if necessary.
  • In a glass measuring cup, stir to combine 1/4 cup of water and flour. Pour into pan to thicken the sauce. Cook, stirring, over low heat for 5 minutes.
  • Serve with remaining fried onions, julienned ginger, chiles, cilantro, and lemon wedges on the side for garnish.

MUGHAL GARAM MASALA



Mughal Garam Masala image

This is a more mellow blend of garam masala, it's the one I prefer when making Indian dishes. I post this to go with my Lamb in Fragrant Garlic Cream recipe.

Provided by P48422

Categories     Asian

Time 5m

Yield 6 tbl.

Number Of Ingredients 5

1/4 cup black cardamom pods or 2 1/2 tablespoons green cardamom pods
1 cinnamon stick, 3 inches long
1 1/2 teaspoons whole cloves
1 1/2 teaspoons black peppercorns
3/4 teaspoon grated nutmeg

Steps:

  • Break open the cardamom pods, remove the seeds and reserve.
  • Discard the skin.
  • Crush the cinnamon into small pieces with a rolling pin or mallet.
  • Combine all the spices except the nutmet and grind them to a fine powder (I use a coffee grinder).
  • Mix in the grated nutmeg.
  • Store in an airtight container in a cool place.

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15 LAMB TIKKA MASALA RECIPE USING PASTE - SELECTED RECIPES
3 Common Substitutes for Garam Masala. Curry powder: Use curry powder as a substitute, swapping garam masala entirely in your recipe. Allspice and Cumin: Combine 4 parts ground cumin with 1 part allspice, for an easy substitute when you’re in a hurry. Chaat Masala: Try using chaat masala as a substitute.
From selectedrecipe.com


ROSE GARAM MASALA LEG OF LAMB (MASALADAR RAAN) - WAITROSE
2021-11-24 Press the remaining garlic cloves into the scored lines on the lamb. Rub all over with the yogurt. In a bowl, mix the tamarind, whizzed onion mixture, salt, 3 tbsp of the rose garam masala (reserve any left over to serve), the coriander and chopped chillies and mix well. Put the lamb in a roasting tin or on a platter and cover with the marinade.
From waitrose.com


GARAM MASALA RECIPE | HOW TO MAKE GARAM MASALA IN 10 MINUTES
2021-05-27 Making garam masala takes just three steps. You roast the spices, let them cool and then grind them. Step 1: Heat a skillet on medium heat and dry roast the spices for about 5 minutes, until aromatic. The spices should be roasted about 70 percent, not entirely. Step 2 : Allow the spices to cool completely.
From tasteofhome.com


THE BEST KARAHI GOSHT (LAMB OR MUTTON KARAHI) - CARAMEL TINTED …
2021-09-15 Prepare your lamb or mutton pieces by rinsing with water, and patting dry with kitchen paper. In a large mixing bowl, add the lamb pieces, followed by freshly crushed ginger and garlic. Add yogurt, enough sea salt to season the meat and turmeric. Mix well and cover and keep aside for at least 1 hour or even overnight.
From carameltintedlife.com


LAMB WITH GARAM MASALA - 2 RECIPES | TASTYCRAZE.COM
Here you'll find a collection of 2 lamb recipes with garam masala created by home cooks from around the world. Recipes of the day. Video recipes. newest; most popular; most commented; most photographed; best rated; Lamb Curry with Potatoes (Jeera Aloo Salan) Fat Berta 767 5 41. Leg of Lamb with Spices. Efrosia 1k 6 79. Facebook. Favourites. Twitter . Pinterest. Rating. 0. …
From tastycraze.com


GARAM MASALA LAMB CHOPS - INDIAN RECIPES
Garam Masala Lamb Chops might be a good recipe to expand your marinade recipe box. One portion of this dish contains around 48g of protein, 22g of fat, and a total of 487 calories. This recipe serves 2. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 45 minutes. If you have breadcrumbs, garam ...
From fooddiez.com


INDIAN MASALA LAMB CHOPS - COOKING CIRCLE
Step 1. Marinate chops in a large bowl with all the ingredients listed for 2 hours. Insert grill plate in unit. Step 2. Select grill and set temperature to medium.
From cookingcircle.com


GARAM MASALA LAMB CHOPS RECIPE | MYRECIPES
Preheat broiler. Advertisement. Step 2. Combine first 4 ingredients in a shallow dish. Rub lamb chops with prune mixture; dredge in breadcrumbs. Coat lamb with cooking spray. Place lamb on broiler pan coated with cooking spray. Broil 3 to 4 minutes on each side or to desired degree of doneness. Let stand 5 minutes before serving.
From myrecipes.com


LAMB MEATBALLS AND HALLOUMI CHEESE WITH GARAM MASALA AND
This fragrant Indian-inspired lamb meatball curry recipe is perfect for a family dinner or special occasion. There is nothing that smells better than freshly made garam masala. And it’s super easy! Make a batch – it will keep for a couple of months - and use it when ever you feel like your taste buds and soul need a reminder of why it’s so good to be alive!
From recipes.co.nz


SLOW COOKER LAMB STEW WITH GARAM MASALA | CLUB HOUSE FOR CHEFS
1 tablespoons Vegetable oil. 1 cup Spanish onion, chopped. 3 tablespoons Club House ® Garam Masala. 2 teaspoons Club House ® Sea Salt, French Mediterranean. 1 teaspoons Club House ® Ginger, Ground. 2 teaspoons Fresh garlic, minced. 1/2 teaspoons Club House ® Turmeric, Ground. 1/2 teaspoons Club House ® Pepper, Black Cracked.
From clubhouseforchefs.ca


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