Lamb In Indian Spices And Yoghurt Recipes

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LEG OF LAMB IN A SPICY YOGURT SAUCE



Leg of Lamb in a Spicy Yogurt Sauce image

This is delicious, I make this for special occasions, it also looks impressive. I do not find it too spicy just nicely spiced. A green vegetable and rice are good with this Raan masaledar!

Provided by PetsRus

Categories     Lamb/Sheep

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

5 -6 lbs leg of lamb
2 ounces blanched almonds
8 ounces onions, coarsely chopped
8 cloves peeled garlic
4 pieces ginger, approx 1 inch,peeled and coarsely chopped
4 fresh hot green chilies, coarsely chopped
20 fluid ounces plain yogurt
2 tablespoons ground cumin
4 teaspoons ground coriander
1/2 teaspoon cayenne pepper
3 1/2 teaspoons salt
1/2 teaspoon garam masala
6 tablespoons vegetable oil
1/2 teaspoon whole cloves
16 cardamom pods
2 inches cinnamon sticks
10 black peppercorns
4 tablespoons sultanas
1 ounce blanched split almonds or 1 ounce slivered almonds

Steps:

  • Remove all the fat from the outside of the leg and the white skin, or ask your butcher to do it.
  • Put the leg in a baking dish, stainless steel or glass is preferred because of the yogurt marinade.
  • Put in your blender or food processor the almonds, onions, garlic, ginger, green chilies and about 3 tablespoons of the yogurt, process to a paste.
  • The remaining yogurt you put in a dish, beat lightly until smooth, add the paste and the cumin, coriander, cayenne and garam masala, mix.
  • Stab the lamb all over, making good deep cuts.
  • Now the fun begins, using your hands push generous amounts of paste in the natural openings of the lamb, then in the cuts you made.
  • Spread remaining paste all over and around the lamb, the side that will be up should get a thick layer.
  • Cover and refrigerate for at least 24 hours.
  • When ready to bake, remove the lamb from the fridge and give it enough time to get to room temperature.
  • Preheat the oven to 400 degrees F.
  • Heat the oil in a small pan on a medium flame, when hot add the cloves, cardamom, cinnamon and peppercorns, when the cloves swell, this just takes seconds pour the hot oil and the spices over the lamb.
  • Cover the dish with its own lid or tightly with aluminum foil, bake covered for 1 hour and 30 minutes.
  • Remove the foil and bake for another 45 minutes or longer if you prefer.
  • During this time baste the meat regularly with the sauce.
  • Scatter, or make nice pattern, the sultana’s and almonds over the top of lamb in the yogurt paste.
  • Bake for another 5-6 minutes.
  • Remove the dish from the oven; leave it a warm place for 15 minutes or so.
  • Take the leg out of the pan, spoon the fat from the top of the sauce, strain the sauce and discard the whole spices.
  • Serve the leg on a platter with the sauce poured around it.

LAMB IN INDIAN SPICES AND YOGHURT



Lamb in Indian Spices and Yoghurt image

I love curry, and this is a good quickie-not too many steps involved in the preparation for the good results you'll get.

Provided by JustJanS

Categories     Curries

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

4 teaspoons vegetable oil
2 onions, chopped
3 cloves garlic, chopped
4 teaspoons fresh gingerroot, grated
1/2 cup plain yogurt
1 teaspoon red chili powder
4 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 teaspoon ground turmeric
1 (400 g) can chopped tomatoes
1 kg boneless leg of lamb, cut into 2.5 cm cubes
1/4 cup slivered almonds
1 teaspoon garam masala
chopped fresh cilantro leaves (to garnish)

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.

SPICE-RUBBED LAMB RACK WITH YOGURT AND FRESH HERBS



Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs image

Provided by Curtis Stone

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 1/4 teaspoons fennel seeds
1/2 teaspoon cumin seeds
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
Kosher salt
2 racks of lamb (about 1 1/4 pounds each), bones Frenched
1 tablespoon extra-virgin olive oil
3/4 cup labne (Middle Eastern strained yogurt)
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
1 teaspoon finely chopped fresh thyme
1/2 teaspoon Aleppo pepper
Grated zest and juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Make the spice rub: Combine the peppercorns, coriander seeds, fennel seeds and cumin seeds in a small dry skillet over medium-high heat; cook, stirring, until toasted, about 2 minutes. Transfer to a spice grinder and grind to a fine powder. In a small bowl, mix the freshly ground spices with the paprika, cayenne and 1 teaspoon salt.
  • Preheat a grill to medium high and prepare for indirect grilling: For a charcoal grill, bank the hot coals to one side and leave the other half empty. For a gas grill, preheat all the burners, then turn off half the burners and keep the others on medium-high heat.
  • Grill the lamb: Coat the lamb with the olive oil and sprinkle with the spice mixture. Grill over direct heat, turning as needed, until browned all over, 6 to 8 minutes. Transfer to indirect heat (the unlit side of the grill); cover and cook until an instant-read thermometer inserted into the center of the lamb registers 125 degrees F for medium-rare doneness, 20 to 24 minutes. Transfer the lamb to a cutting board and let rest 8 minutes.
  • Meanwhile, make the yogurt sauce: In a small bowl, mix the labne, olive oil, herbs, Aleppo pepper, lemon zest and 2 teaspoons lemon juice. Season with salt, black pepper and more lemon juice, if desired. Carve the lamb racks and serve with the yogurt sauce.

SPICED LAMB MEATBALLS WITH YOGURT AND HERBS



Spiced Lamb Meatballs With Yogurt and Herbs image

These spice-loaded meatballs have a Turkish inflection. The warm yogurt sauce adds tang and richness, along with a sprinkling of tart sumac powder and chopped mint. American "Greek-style" yogurt is not always tart enough, but it can be thinned with a bit of buttermilk or even lemon juice. Whisking it with cornstarch and egg produces a silky sauce. Though the ingredient list looks long, this is a simple and impressive dish to make.

Provided by David Tanis

Categories     dinner, easy, meatballs, main course

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 21

1 1/2 pounds ground lamb, not too lean (from a cut like shoulder or breast, not leg)
1/2 cup breadcrumbs
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup finely diced red onion
1 teaspoon toasted ground cumin
1 teaspoon toasted ground coriander
1/4 teaspoon cinnamon
Pinch of cayenne
3 eggs
Extra-virgin olive oil
1 cup chicken broth
1 cup plain, very tart yogurt (if using Greek-style yogurt, thin it with milk and lemon juice)
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 ounces crumbled feta cheese
1/2 teaspoon sumac
Crushed red-pepper flakes, to taste
Turmeric, for garnish (optional)
3 tablespoons chopped mint
2 tablespoons chopped dill
Cilantro sprigs

Steps:

  • In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat 2 of the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.
  • Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.
  • Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes. Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.
  • Pour off any excess oil from skillet and turn heat to high. Add broth and bring to a simmer. In a bowl, whisk together yogurt; 1/2 teaspoon salt; remaining egg, beaten; and cornstarch. Pour yogurt mixture in a thin stream into the hot broth, whisking constantly. Turn heat down slightly and continue whisking until yogurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil.
  • Pour hot yogurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 35 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 14 grams, Sodium 599 milligrams, Sugar 3 grams, TransFat 0 grams

SPICED ROAST LAMB



Spiced roast lamb image

An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

Provided by Jane Hornby

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 11

2kg leg of lamb
150g natural whole-milk yogurt
1 thumb-sized piece ginger , finely grated
3 large garlic cloves , crushed
1 tbsp tomato purée
juice ½ lime
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp fennel seed , lightly crushed
handful coriander , finely chopped

Steps:

  • Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
  • Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
  • Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium

LAMB IN SPICED YOGURT SAUCE WITH RICE AND BREAD



Lamb in Spiced Yogurt Sauce with Rice and Bread image

Categories     Lamb     Onion     Rice     Yogurt     Pine Nut     Spice     Boil     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 15

3 lb bone-in lamb shoulder, cut by butcher into 6 large chunks
7 cups water
1/2 teaspoon black pepper
2 teaspoons salt
1/4 cup clarified butter (see cooks' note, below)
1/4 cup pine nuts (1 1/2 oz)
1 large onion, chopped
1 1/2 teaspoons ground turmeric
1/2 teaspoon ground allspice
2 cardamom pods*, lightly cracked
1 (2-inch piece) cinnamon stick
2 cups stabilized whole-milk yogurt
2 cups long-grain white rice
4 (5-inch) rounds pita bread, halved
Accompaniment: 3 small red onions, quartered

Steps:

  • Combine lamb and 4 cups water in a wide 5-quart heavy pot (add more water to just cover lamb if necessary). Bring to a boil over moderate heat, skimming froth from surface. Once liquid is clear and at a full boil, add pepper and 1 teaspoon salt, then cover and simmer 30 minutes.
  • While meat is simmering, heat butter in a 12-inch heavy skillet over moderate heat. Add pine nuts and cook, stirring occasionally, until golden, about 5 minutes. Transfer nuts with a slotted spoon to paper towels to drain. Add onion to skillet and cook, stirring occasionally, until softened and golden, about 12 minutes. Stir in turmeric, allspice, cardamom pods, and cinnamon and cook, stirring, until fragrant, about 2 minutes.
  • Add onion mixture to lamb and simmer, covered, 1 hour. Remove lid and briskly simmer until liquid is reduced by half, about 1 hour more. Add yogurt, gently shaking and swirling pot to incorporate.
  • Simmer lamb over moderately low heat, uncovered, stirring occasionally in one direction only (or yogurt may curdle), until sauce is slightly thickened and meat is very tender, 30 to 40 minutes. Season sauce with salt and pepper if necessary and discard cinnamon stick.
  • While sauce simmers, bring remaining 3 cups water with remaining teaspoon salt to a boil in a 3-quart saucepan with a tight-fitting lid. Add rice and stir once, then reduce heat to low and cook, covered, 20 minutes. Slide pan off heat (do not lift) and let stand, covered, 5 minutes. Fluff rice gently with a fork.
  • Line a 3-quart shallow serving bowl with a single layer of pita halves (reserve remaining pita to serve alongside), then mound rice on top of bread. Spoon 1/2 cup sauce over rice to moisten and arrange meat over rice. Sprinkle with pine nuts and spoon 1/2 cup sauce over meat, then arrange reserved pita and red onions around edge of bowl. Pour remaining sauce through a sieve into a sauceboat or small bowl and serve on the side.

TANDOORI-SPICED LEG OF LAMB



Tandoori-Spiced Leg of Lamb image

Categories     Garlic     Lamb     Marinate     Roast     Yogurt     Spice     Fall     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 17

1 cup plain whole-milk yogurt
1/4 cup fresh lime juice
3 large garlic cloves, minced
1 tablespoon grated lime peel
1 tablespoon minced peeled fresh ginger
2 teaspoons salt
11/2 teaspoons Hungarian sweet paprika
11/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon ground fenugreek (optional)
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 6 1/4-pound whole bone-in leg of lamb

Steps:

  • Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight.
  • Preheat oven to 375°F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125°F for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving.

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From eatsmarter.com


LAMB BURGERS WITH INDIAN SPICES AND YOGURT-MINT SAUCE
Lamb Burgers with Indian Spices and Yogurt-Mint Sauce might be just the main course you are searching for. This recipe makes 4 servings with 342 calories, 22g of protein, and 13g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have dash of nutmeg, shallots, garlic, and a few other ingredients on ...
From fooddiez.com


INDIAN SPICED LAMB CHOPS WITH CUCUMBER SALAD - SIMPLY DELICIOUS
2019-03-30 Dissolve the sugar in the lemon juice/vinegar and add the salt and pepper. Pour over the cucumber and onion and allow to marinate for 10-15 minutes before serving. Combine all the spices, garlic, ginger and olive oil in a small bowl and set aside. Rub the spice mixture into the lamb chops and repeat on the over side.
From simply-delicious-food.com


INDIAN ROAST LEG OF LAMB (MASALA RAAN) RECIPE - THE SPRUCE EATS
2021-07-07 1 teaspoon garam masala. 5 tablespoons vegetable oil, more for the pan. 8 to 10 whole cloves. 15 pods green cardamom. 2 (1-inch) cinnamon sticks. 12 to 15 whole black peppercorns. Kosher salt, to taste. 1/3 cup raw slivered almonds, for garnish, optional. White rice, for serving, optional.
From thespruceeats.com


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