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 WITH APRICOTS AND ALMONDS
This sweet and aromatic curry is based on the traditional sali boti of Parsi cuisine in western India. For the best flavor, use dried Turkish apricots, which will provide a sweet, smooth finish to balance the many spices. You can also use shoulder chops for the lamb, if they are easier to find.
Provided by Mark Scarbrough
Categories Main Course
Yield 6
Number Of Ingredients 19
Steps:
- In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves, and 1 tsp. salt until the meat is thoroughly coated in the spices.
- In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent, about 3 minutes.
- Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, and tomato sauce. Cover and cook on low until the meat is very tender, about 6 hours. Remove the meat with tongs and separate the meat and bones, discarding the bones. Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed. Return the meat to the sauce and season to taste with salt. Serve.
Nutrition Facts : ServingSize 6
SOUTH AFRICAN CURRIED LAMB CASSEROLE WITH RAISINS & ALMONDS
In South Africa, curried ground lamb, bread soaked in milk, almonds, raisins and bay leaves fashioned into a kind of flat meat loaf is described by some as a collision of Dutch and Malayan pantries. Next time you crave meat loaf, try this version. From "Home Cooking Around the World." Very good served with shredded carrot salad.
Provided by Miss Annie
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In large skillet, saute the ground lamb, working in batches if necessary to avoid crowding the skillet, until lamb is no longer pink, 3 to 4 minutes per batch.
- As it browns, remove lamb to a colander to drain excess water and fat.
- In a small bowl, soak the bread in 1/4 cup milk for 20 minutes, turning it over occasionally.
- Squeeze excess milk out of bread and then tear it into pieces.
- Heat oven to 375ºF.
- Lightly butter a 13-by-9-by-2-inch glass baking dish.
- In a large skillet, heat the butter.
- Add the onions and saute until softened, about 5 to 8 minutes.
- Add the garlic and curry powder and saute 1 minute.
- Remove from heat.
- In a large bowl, mix together the lamb, onion mixture, raisins, almonds, lemon juice, chutney, salt, pepper and 1 egg, slightly beaten, until all ingredients are evenly distributed.
- Spoon into prepared baking dish.
- Tuck the bay leaves into lamb mixture.
- Bake at 375ºF.
- for 30 minutes.
- In a glass measuring cup, stir together the remaining egg and remaining 3/4 cup milk.
- Pour over lamb mixture.
- Bake until egg mixture is set, about 10 to 15 minutes.
- Remove and discard bay leaves before serving.
Nutrition Facts : Calories 625, Fat 46.2, SaturatedFat 20.8, Cholesterol 193.9, Sodium 374.6, Carbohydrate 21.7, Fiber 2.3, Sugar 9.4, Protein 30.9
MILD CURRIED LAMB CASSEROLE WITH ALMONDS
Commonly referred to as bobotie in its native South Africa, this everyday dish is typically served over rice, with assorted accompaniments.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 23
Steps:
- Preheat oven to 325 degrees. Heat a large saute pan over medium-high heat. Add oil, then onions and fresh ginger, and season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes. (Reduce heat if vegetables brown too quickly.) Mix turmeric, cumin, coriander, cayenne, cinnamon, cardamom, and ground ginger in a small bowl, then stir into onions. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.
- Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 3/4 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.
- Spoon lamb into a 6-cup baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until custard is set around edges and center is no longer runny, 25 to 30 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.
CURRIED LAMB PATTIES
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the lamb in a mixing bowl. Sprinkle with salt and pepper to taste.
- Melt half of the butter in a saucepan and add one cup of the chopped onion and the garlic. Cook, stirring, until wilted. Let cool briefly and add to the lamb.
- Add the bread crumbs, egg and almonds and blend well.
- Divide the mixture into eight portions and shape each into a round ball. Flatten the balls into round patties, each about one inch thick.
- Heat the oil in a heavy skillet large enough to hold the patties in one layer. Add the patties and cook three minutes or until golden brown. Turn the patties and continue cooking three or four minutes on the second side. Transfer the patties to a warm platter.
- Meanwhile, heat the remaining butter in a saucepan and add the remaining two tablespoons of chopped onion and the curry powder. Cook, stirring, until the onion is wilted. Add the broth and cook until the broth is cooked down by half. Add the cream and grapes and cook down about one minute. Pour the grape sauce over the meat patties and serve.
Nutrition Facts : @context http, Calories 912, UnsaturatedFat 38 grams, Carbohydrate 31 grams, Fat 72 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 29 grams, Sodium 935 milligrams, Sugar 16 grams, TransFat 0 grams
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
CURRIED LAMB CASSEROLE WITH SWEET POTATOES
Make and share this Curried Lamb Casserole With Sweet Potatoes recipe from Food.com.
Provided by Sharon the Rocket
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large nonstick Dutch oven. Dust lamb with flour. Add to hot oil; saute lamb for 2 minutes or just until seared all over. Remove lamb from the Dutch oven; set aside.
- Add garlic, onion, carrots, green pepper, and sweet potatoes to Dutch oven; cook, stirring often, for 8 to 10 minutes or until tender. Add mushrooms; cook until softened, about 3 minutes.
- Add stock, wine, tomato paste, and curry powder. Return lamb to pan; cover and simmer for 1 1/2 hours, stirring occasionally.
- NOTE: Can be served over rice, linguine or couscous.
- NOTE: Adjust curry powder to taste.
Nutrition Facts : Calories 266.5, Fat 12.7, SaturatedFat 4, Cholesterol 45, Sodium 659.7, Carbohydrate 19, Fiber 3.8, Sugar 6.9, Protein 16.5
CURRIED LAMB CHOPS
"Treat yourself and someone special to a fancy dinner with these moist tender chops," suggests Imelda Cauley from Delaware, Ohio. "The mild curry and apple flavors are wonderful with lamb."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.
Nutrition Facts :
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
MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT
This hearty and healthy stew is perfect to share with your friends and family
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
- Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
- Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein
More about "mild curried lamb casserole with almonds recipes"
A MILD LAMB CURRY - THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 3 mins
LAMB CURRY RECIPES - BBC FOOD
From bbc.co.uk
COCONUT LAMB CURRY (PALEO, WHOLE30) - IRENA MACRI
From irenamacri.com
THE BEST KETO LAMB CURRY RECIPE - LOW CARB INDIAN MADRAS
From myketokitchen.com
SLOW COOKED LAMB CURRY - BEC'S TABLE
From becs-table.com.au
MOROCCAN LAMB WITH COUSCOUS RECIPE | ANNABEL KARMEL
From annabelkarmel.com
AROMATIC LAMB CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
CURRIED LAMB SHANKS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CROCK POT CURRIED JAMAICAN LAMB STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAMB KORMA - A CREAMY AND MILD LAMB KORMA CURRY WITH FRESH …
From greedygourmet.com
LAMB CASSEROLE | BRITISH RECIPES | GOODTO
From goodto.com
OLD FASHIONED LAMB CASSEROLE - ALLCONSUMING
From allconsuming.com.au
BEST EVER LAMB CURRY - AUTHENTIC INDIAN RECIPE - VEENA AZMANOV
From veenaazmanov.com
SLOW COOKED LAMB WITH APRICOTS AND ALMONDS - SEARCHING FOR SPICE
From searchingforspice.com
CURRIED LAMB MINCE COBBLER RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SLOW COOKED LAMB CASSEROLE OR STEW - WHERE IS MY SPOON
From whereismyspoon.co
OVEN BAKED LAMB CURRY - VJ COOKS
From vjcooks.com
LAMB PASANDA - A CREAMY NORTH INDIAN CURRY MADE WITH …
From greedygourmet.com
CURRIED LAMB POTPIE RECIPE | MYRECIPES
From myrecipes.com
LAMB RECIPES | MARTHA STEWART
From marthastewart.com
SLOW COOKER LAMB CURRY - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
MILD LAMB CURRY - STAY AT HOME MUM
From stayathomemum.com.au
SIMPLE SLOW COOKED MINTY LAMB CASSEROLE - SIMPLY BEING MUM
From simplybeingmum.com
LEFTOVER LAMB CASSEROLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CURRIED LAMB POTPIE RECIPE - MATTHEW ACCARRINO | FOOD & WINE
From foodandwine.com
SLOW COOKER LAMB CURRY (LOW CARB) - SUPERGOLDEN BAKES
From supergoldenbakes.com
LAMB AND ALMOND CURRY WITH TANDOORI NAAN - WAITROSE
From waitrose.com
MUDDY'S BAKE SHOP ... THE BLOG!: CURRY LAMB CASSEROLE THING
From muddysbakeshop.blogspot.com
LAMB AND TOMATO CURRY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
JAMIE OLIVER’S NORTH INDIAN LAMB CURRY - NISH KITCHEN
From nishkitchen.com
EASY LEFTOVER LAMB CURRY - FUSS FREE FLAVOURS
From fussfreeflavours.com
MILD LAMB CURRY | HEALTHY DINNER IDEAS - HEART FOUNDATION
From heartfoundation.org.nz
LAMB AND ALMOND KORMA RECIPE - NDTV FOOD
From food.ndtv.com
CURRIED LAMB CASSEROLE WITH POTATOES AND PUMPKIN RECIPE
From australianlamb.com.au
CURRIED LAMB CUTLETS WITH TOMATOES AND GREEN SAUCE RECIPE
From bbc.co.uk
THIS DEVILLED LAMB CASSEROLE IS A WINNER! RECIPE - NEW IDEA
From newidea.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love