CURRIED LAMB CHOPS
Serve these fragrantly-spiced lamb chops with our Cucumber, Cranberry-Bean, and Beet Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Combine curry powder and salt in a shallow bowl. Coat lamb chops thoroughly on all sides.
- Heat a large skillet over medium-high heat, and add oil. When hot, add lamb chops, working in batches so as not to overcrowd pan; cook until well browned on both sides, 3 to 4 minutes per side. Transfer to a rimmed baking sheet.
- Roast until chops are cooked to desired doneness, 6 to 8 minutes for medium-rare. Remove from oven; serve hot.
CURRIED STEW WITH LAMB
Lamb is marinated in yogurt and garlic overnight, then slowly stewed with curry spices, almonds and currants.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews
Time P1DT3h
Yield 8
Number Of Ingredients 15
Steps:
- In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside.
- Heat oil in a large skillet over medium high heat. Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 44.7 g, Cholesterol 85.8 mg, Fat 38.1 g, Fiber 4.8 g, Protein 26.1 g, SaturatedFat 14.4 g, Sodium 550.3 mg, Sugar 18.7 g
CURRIED LAMB
Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.
Provided by Galley Wench
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
- Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
- Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 8.2 g, Cholesterol 98.9 mg, Fat 18.2 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 4.5 g, Sodium 138 mg, Sugar 3.4 g
CURRIED LAMB STEW
"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 533mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
CURRIED CUCUMBERS
This is a variation of a cucumber salad I once enjoyed at a salad bar. I use mayonnaise to cut the tartness of the sour cream. It has a rich flavor, too! Reduce calories by using "light" sour cream and mayonnaise.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine first seven ingredients. Toss with cucumbers and onion slices. Chill 2-3 hours. , Stir just before serving. Adjust salt and pepper to taste; garnish with parsley if desired.
Nutrition Facts : Calories 141 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
COLD CUCUMBER SOUP WITH RICE-AND- LAMB SALAD
Provided by Molly O'Neill
Categories project, salads and dressings, appetizer
Time 2h45m
Yield Six servings
Number Of Ingredients 37
Steps:
- To make the lamb, bring it to room temperature. Whisk together all the marinade ingredients and pour over the lamb, turning it to coat evenly. Refrigerate for 2 hours, turning frequently. Grill over hot coals until medium rare and chill.
- To make the soup, puree 5 cucumbers, the garlic, scallion, almonds, chili pepper, cilantro, coriander seeds, bread crumbs and lemon zest in a food processor in batches until smooth. place in a bowl and stir in the buttermilk, milk, pepper and onion. Mince the remaining cucumber and stir into the soup. Season to taste with salt and pepper and chill.
- To prepare the salad, place the vinegar, salt, pepper, mustard and ginger in a bowl. Whisk in the sesame oil and then the vegetable oil. Add the lamb, rice, pistachios and apricots and toss well. Add the parsley and toss. Chill.
- Ladle the soup into 6 bowls, add some lamb salad and garnish with mint.
NEW ZEALAND CURRIED LAMB SOUP
This uses cooked lamb, so it's a good way to use up the leftovers from that roast. It can also be made with chicken. Adapted from Sam Choy's Polynesian Kitchen. I don't cook carrots with lamb, but I've left it in in case you choose to make this with chicken.
Provided by Chocolatl
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a large pot.
- Add onion, celery and carrot.
- Cook until the onion is translucent, 3-4 minutes.
- Add garlic, thyme, curry powder, bay leaf, and flour.
- Cook 3 minutes.
- Slowly stir in stock.
- Simmer for 25 minutes.
- Add apples, rice and lamb.
- Simmer for 20 minutes more.
- Stir in cream, salt and pepper.
- Serve hot.
Nutrition Facts : Calories 316.8, Fat 23.1, SaturatedFat 14.2, Cholesterol 71.3, Sodium 135.6, Carbohydrate 25.1, Fiber 2.4, Sugar 3.5, Protein 3.6
CURRIED LAMB IN CUCUMBER CORNUCOPIAS
Sliced lamb with currants and mint wrapped in thin slices of cucumber makes an elegant hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 36
Number Of Ingredients 11
Steps:
- Cut cucumber widthwise into 3 1/2-inch-long sections. Using a vegetable peeler or a mandoline, slice sections lengthwise as thin as possible, yielding flat rectangular slices. Discard any with seeds.
- Lightly spray a large nonstick skillet with vegetable-oil cooking spray and place over medium-low heat. Add onions and sautee until translucent, 10 to 15 minutes.
- Add lamb, currants, curry powder, cinnamon, salt, and pepper; raise heat to medium high and cook until meat is browned and cooked through, about 10 to 20 minutes. Remove from heat and stir in chopped mint and yogurt.
- Form one of the cucumber slices into a cone shape. Fill with 1 to 1 1/2 teaspoons of the meat mixture and garnish with a mint leaf. Repeat procedure, using all the cucumber slices and lamb mixture, and serve immediately.
Nutrition Facts : Calories 14 g, Protein 2 g, Sodium 34 g
LAMB WITH CUCUMBER-MINT SALAD
This was the first lamb recipe I ever made. I was inspired by a Weight Watchers Recipe but substituted/changed a few ingredients. It is yummy and healthy!
Provided by Melanie B.
Categories Lamb/Sheep
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Combine Chili Powder, Salt, and Pepper. Rub on the Lamb Chops.
- Place Lamb Chops in the Broiler and cook until desired doneness (145 degrees = medium). This should take about 6-8 minutes.
- Combine Cucumbers, Onion, Avocado, mint, vinegar, and oil. Season with Salt and Pepper.
- Serve Salad and Lamb Chop together.
Nutrition Facts : Calories 237.5, Fat 18.9, SaturatedFat 5, Cholesterol 21, Sodium 612.2, Carbohydrate 13, Fiber 5.4, Sugar 3.7, Protein 7.1
LAMB SALAD WITH CUCUMBER AND MINT
Provided by Molly O'Neill
Categories project, salads and dressings, appetizer
Time 1h30m
Yield Four first-course or two main-course servings
Number Of Ingredients 14
Steps:
- Combine the vinegar, water, sugar, 3/4 teaspoon salt and chilies in a small saucepan over low heat. Heat until sugar and salt dissolve. Remove from heat and let stand for 1 hour.
- Use a peeler to scrape the carrot into 2-inch thin strips. Cut the strips lengthwise to make a fine julienne. Place the carrots in a bowl with the cucumber, jicama, sprouts, lemon grass, cilantro and half of the mint. Toss and set aside.
- Heat a medium-size nonstick skillet over medium-high heat. Add lamb, cook until medium-rare, 30 seconds per side. Cut across grain into thin slices. Season with salt.
- Pour the dressing over the salad and use your hand to squeeze the dressing into the salad. Mix in the nam pla. Divide among 2 or 4 plates, creating a tall mound. Top with the remaining mint. Drape the lamb over the salad and serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 587 milligrams, Sugar 3 grams
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