Lamb Marsala Recipes

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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.

LAMB MARSALA



Lamb Marsala image

Lamb was a special treat for my family when I was growing up. I've had this recipe for more than 30 years. I hope it becomes a favorite for your family, too. -Bonnie Silverstein, Denver, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 8

3/4 cup Marsala wine or 1/2 cup chicken broth, 1/4 cup white grape juice and 1 tablespoon white wine vinegar
1 garlic clove, minced
1 tablespoon dried oregano
1 tablespoon olive oil
1 boneless leg of lamb (2-1/2 pounds), rolled and tied
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh mushrooms, quartered

Steps:

  • In a small bowl, combine the wine, garlic and oregano; set aside. Rub oil over lamb, then sprinkle with salt and pepper. Place roast on a rack in a shallow roasting pan; spoon some wine mixture over roast. Set aside remaining wine mixture., Bake, uncovered, at 325° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with some remaining wine mixture. Remove from the oven; cover loosely with foil for 10-15 minutes., Meanwhile, pour pan drippings into a measuring cup; skim fat. In a large skillet coated with cooking spray, saute mushrooms until tender. Add pan drippings and any remaining wine mixture; heat through. Slice lamb and serve with mushroom sauce.

Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 296mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges

LAMB CHOPS MARSALA



Lamb Chops Marsala image

Marsala wine gives these chops a distinctive flavor. From Cooking Light Five Star Recipes: The Best of 10 Years. Serving size: 2 chops and 1/4 c. sauce; per serving: 283 calories, 11.7 g fat, 7.5 g carbohydrate, 1.6 g fiber, 108 mg cholesterol.

Provided by ratherbeswimmin

Categories     Lamb/Sheep

Time 46m

Yield 2 serving(s)

Number Of Ingredients 6

4 lean lamb loin chops (each chop should weigh about 4 ounces)
1/2 cup water
1/2 cup marsala
2 tablespoons tomato paste
1 cup sliced fresh mushrooms
1/4 cup chopped onion

Steps:

  • Trim all visible fat from the lamb chops.
  • Coat a large skillet with nonstick cooking spray.
  • Place skillet over medium heat until hot.
  • Add chops to the skillet; cook 7 minutes on each side or to desired degree of doneness.
  • Remove chops from skillet; drain and set aside; keep warm.
  • Wipe drippings from the skillet using a paper towel.
  • In a bowl, mix together the water, wine, and tomato paste using a whisk.
  • Add wine mixture, mushrooms, and onions to the skillet; cook over high heat, stirring constantly for 2 minutes or until thickened.
  • Spoon sauce over chops.

Nutrition Facts : Calories 866.9, Fat 50.8, SaturatedFat 22.4, Cholesterol 140.6, Sodium 251.6, Carbohydrate 14.3, Fiber 1.4, Sugar 5.7, Protein 33.2

SLOW COOKER LAMB STEW WITH BUTTERNUT SQUASH AND MARSALA WINE



Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine image

This is a winter favorite in our family. Beef bone broth, Marsala wine, fresh thyme, and rosemary blend with the ingredients to create a really great tasting lamb stew. Serve with your favorite crusty bread.

Provided by Dan Toomey

Categories     Lamb Stew

Time 6h40m

Yield 6

Number Of Ingredients 16

1 pound cubed lamb stew meat
½ teaspoon salt, or more to taste
½ teaspoon ground black pepper
2 teaspoons butter
1 medium sweet onion, diced
1 medium shallot, diced
4 cloves garlic, minced
2 cups diced butternut squash
2 cups chopped white mushrooms
1 cup diced sweet potato
1 cup diced carrots
1 cup diced celery
2 cups beef bone broth
1 cup Marsala wine
4 sprigs fresh rosemary
4 sprigs fresh thyme, or to taste

Steps:

  • Season lamb with 1/2 teaspoon salt and pepper.
  • Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.
  • Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.
  • Cover and cook on High for 4 hours. Lift fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 2 more hours.
  • Remove herbs before serving.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 27.6 g, Cholesterol 39.2 mg, Fat 5 g, Fiber 5.9 g, Protein 15.6 g, SaturatedFat 2.1 g, Sodium 543.1 mg, Sugar 7.9 g

LAMB MASALA MEATBALLS RECIPE BY TASTY



Lamb Masala Meatballs Recipe by Tasty image

Here's what you need: ground lamb, egg, garlic, panko breadcrumbs, fresh parsley, fresh cilantro, salt, pepper, cumin, olive oil, medium onion, masala simmer sauce, feta cheese, cilantro

Provided by Barrie Podair

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 lb ground lamb
1 egg
1 tablespoon garlic, minced
¼ cup panko breadcrumbs
2 tablespoons fresh parsley, minced
1 tablespoon fresh cilantro, minced
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
1 tablespoon olive oil
1 medium onion, thinly sliced
1 jar masala simmer sauce, (and water, if the brand calls for it)
4 tablespoons feta cheese
cilantro, for garnish - optional

Steps:

  • Mix the meatball ingredients together in a bowl. Form into 12 meatballs.
  • Add the olive oil to the pot. To this, add the sliced onions and saute for 5 minutes.
  • Add the meatballs and brown for another 5 minutes.
  • Add the sauce (and water if called for). Simmer, covered, for 20-25 minutes.
  • Serve meatballs with sauce, topped with feta and cilantro.

Nutrition Facts : Calories 482 calories, Carbohydrate 12 grams, Fat 32 grams, Fiber 1 gram, Protein 34 grams, Sugar 4 grams

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 BHUNA



Lamb bhuna image

Make this stunning lamb bhuna a day or two ahead of a big family feast - slow-cooked curries are better when the flavours have time to develop

Provided by Tom Kerridge

Categories     Dinner, Supper

Time 2h10m

Number Of Ingredients 17

600g lamb neck fillet or shoulder, cut into large chunks
6 garlic cloves, finely grated
thumb-sized piece of ginger, peeled and finely grated
2 tbsp malt vinegar
½ tsp ground cinnamon
1 tbsp sunflower oil
3 tbsp sunflower oil, plus a little extra if needed
2 onions, finely chopped
10 curry leaves
2 dried chillies, or ½ tsp chilli flakes
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground coriander
½ tsp fenugreek seeds or ground fenugreek
1 tbsp tomato purée
400g can chopped tomatoes
1 tsp garam masala

Steps:

  • To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.
  • For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.
  • Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.
  • Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.

Nutrition Facts : Calories 455 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium

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LAMB MEATBALLS WITH INDIAN CURRY SAUCE | FEASTING AT HOME
2018-11-08 Add all the spices and then the tomato and its juices. Cook 1 minutes. Add the coconut milk and simmer gently for 3-4 minutes. Add the sugar, salt and cayenne. Taste and adjust salt and heat. Add the lamb meatballs to the sauce, coating well. Simmer gently until the lamb meatballs are cooked through ( 5-10 minutes).
From feastingathome.com


LAMB MARSALA RECIPE: HOW TO MAKE IT - FOOD NEWS
Cut lamb into 1 1/2 inch cubes and place in non-aluminum bowl. In blender, puree lemon juice, garlic, ginger and hot green peppers. Mix with lamb; marinate for 1 hour at room temperature or refrigerate for 2 to 6 hours.
From foodnewsnews.com


AUSTRALIAN LAMB MARSALA WITH BRAISED WINTER SQUASH RECIPE
While lamb is braising, cook the squash. Heat olive oil in a separate, non-stick pan and add shallot. Cook for 1 minute, add squash, and stir for additional 3 to 4 minutes, or until golden brown. Add broth and turn heat to low. Cover and simmer for 10 to 12 minutes, or until tender. Serve lamb marsala over the braised squash. Add Photo. Main Dish.
From recipeland.com


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