Monday Supper Curried Lamb And Chutney Rissolespatties Recipes

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MONDAY SUPPER! CURRIED LAMB AND CHUTNEY RISSOLES/PATTIES



Monday Supper! Curried Lamb and Chutney Rissoles/Patties image

A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it's just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy - perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy!

Provided by French Tart

Categories     Lunch/Snacks

Time 25m

Yield 6-8 Rissoles, 2-3 serving(s)

Number Of Ingredients 10

225 g cooked lamb (8 ounces) or 225 g beef (8 ounces)
450 g cold mashed potatoes (1 lb)
1/2 small onion, peeled and grated
1 -2 tablespoon chutney or 1 -2 tablespoon relish
1 -2 teaspoon curry powder
salt and pepper
1 egg, beaten
flour, for dredging
breadcrumbs, for coating
fat, for frying

Steps:

  • Mince or chop the cooked meat very finely and then add it to the mashed potatoes, mix well.
  • Add the grated onion, chutney, curry powder and season generously with salt and pepper to taste.
  • Turn the mixture onto a floured board and form a wide roll, about 6" to 8" long and 4" in diameter. Cut into 1" slices and shape into round cakes, coat with a little more flour and then dip them into the beaten egg and then coat them with the breadcrumbs. Place them on a plate and allow to chill for 30 minutes for firm up a little. (They can be frozen at this stage.).
  • Heat the fat in a frying pan or skillet over a medium heat and fry them gently on both sides until golden brown and crispy. Drain them well on kitchen paper before serving them warm with salad, tomatoes, chutneys, pickles and bread. Allow 2 to 3 rissoles per person depending on size.

LAMB CURRY



Lamb Curry image

Provided by Anne Burrell

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 33

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon fenugreek
One 8-ounce piece boneless lamb leg, cut into 1-inch chunks
Kosher salt
2 tablespoons all-purpose flour
Olive oil
2 teaspoons ground turmeric
1 1/2 teaspoons asafoetida
1 onion, thinly sliced
5 cloves garlic, minced
2 stalks celery, cut into a medium dice
1 bulb fennel, thinly sliced plus fennel fronds picked from 1 stem
One 14.5-ounce can chickpeas
3 tablespoons tomato paste
2 bay leaves
1 bunch fresh thyme, tied together with butcher's twine
A pinch crushed red pepper flakes
2 cups chicken stock
1/2 bunch fresh cilantro, roughly chopped
Olive oil
1/2 onion
Kosher salt
2 cups chicken stock
1 cup basmati rice
2 bay leaves
Olive oil
1 bulb fennel, cut into a medium dice
1 small onion, cut into a small dice
1 cup chicken stock
A pinch crushed red pepper flakes
Kosher salt

Steps:

  • For the lamb curry: Heat a medium skillet over medium-high heat. Add the coriander seeds, cumin seeds, fennel seeds and fenugreek. Moving the skillet constantly, toast the spices until warm and fragrant, about 2 minutes. Remove from heat and transfer to a spice grinder. Grind into a powder and transfer to a small bowl and set aside.
  • Toss the lamb, 2 tablespoons of flour, the toasted and ground spice blend and some salt together in a large bowl.
  • Lightly coat a large Dutch oven with olive oil and heat over medium-high. When the oil is shimmering, add the lamb (work in batches if necessary to not over crowd the pot) and sear, turning as needed, until crispy and golden brown on all sides. Transfer the lamb to a bowl and set aside.
  • Add the turmeric, asafetida and onion to the pot. Saute the onion, scraping up the brown bits from the bottom of the pot, until they are translucent, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the celery and fennel and saute until just tender, about 3 minutes. Add the chickpeas, tomato paste, bay leaves, thyme, crushed red pepper and stir to combine. Add the chicken stock and the seared lamb with any collected juices and bring to a boil. Turn heat to medium-low and allow to simmer until meat is tender and almost shreddable but holds its shape, about 1 hour. Remove from heat and plate with rice on the side. Garnish with cilantro and fennel fronds.
  • Meanwhile, for the rice: Coat a medium saucepan with olive oil and heat over medium. Add the onion and a sprinkle of salt and cook, stirring, until the onions are translucent, about 3 minutes. Add the chicken stock, rice and bay leaves and some salt. Bring to a boil. Reduce the heat to medium-low and cover with a lid. Cook until the rice is tender, and the liquid has been absorbed, about 15 minutes. Uncover and fluff the rice with a fork.
  • For the chutney: Coat a medium skillet with olive oil and heat over medium. Add the fennel and onion and cook, stirring, until tender and translucent, about 5 minutes. Add the chicken stock, crushed red pepper and a sprinkle of salt. Bring to a boil, then reduce to a simmer and cook until the mixture has reduced by half. Remove from the heat.
  • Serve curry with rice and chutney.

INDIAN CURRY LAMB SKEWERS WITH MINT-GRILLED NECTARINE CHUTNEY WITH PITA



Indian Curry Lamb Skewers with Mint-Grilled Nectarine Chutney with Pita image

Provided by Bobby Flay

Categories     main-dish

Time 1h28m

Yield 4 servings

Number Of Ingredients 28

4 nectarines, halved and pitted
Canola oil
Salt and freshly ground black pepper
1 small red onion, halved and thinly sliced
1 serrano chile, finely diced
1 clove garlic, finely chopped
1 (1-inch) piece fresh ginger, grated
1 teaspoon whole mustard seeds
1/2 cup white wine vinegar
1/4 cup brown sugar
1/4 cup golden raisins
3 tablespoons unsweetened coconut
3 tablespoons finely chopped fresh mint leaves
1/4 cup coriander seeds
2 tablespoons cumin seeds
2 teaspoons brown mustard seeds
1 teaspoon whole black peppercorns
2 teaspoons ancho chili powder
2 teaspoons turmeric
3 cloves garlic, finely chopped
1-inch piece fresh ginger, finely grated
1/4 cup canola oil
1/4 cup white wine vinegar
1 1/2 pounds boneless lamb shoulder, cut into 1-inch dice
6-inch wooden skewers, soaked in cold water for 20 minutes
Kosher salt
Olive oil, for drizzling
4 pita breads, with pockets

Steps:

  • For the chutney:
  • Heat the grill to high.
  • Brush the nectarines with oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, about 2 minutes longer. Remove from the grill and coarsely chop.
  • Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the chile, garlic, ginger and mustard seeds and cook for 1 minute. Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly. Stir in the nectarines and cook for 1 minute, season with salt and pepper. Transfer to a bowl, cool, and stir in the raisins, coconut and mint. Let cool to room temperature before serving.
  • For the skewers:
  • Heat the grill to high. Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1 1/2 minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl. Add the ancho, turmeric, garlic, ginger, 1/4 cup canola oil and vinegar and whisk until it forms a paste. If the mixture is too dry, add a few tablespoons of water to loosen it to a paste.
  • Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb. You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify.
  • Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill. Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side. Drizzle with olive oil and serve with pita bread and chutney.

Nutrition Facts : Calories 573 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 109 milligrams, Sodium 401 milligrams, Carbohydrate 53 grams, Fiber 6 grams, Protein 40 grams, Sugar 27 grams

CURRIED LAMB WITH YOGURT



Curried Lamb with Yogurt image

Serve with rice, chutney and chappatis. Do other EastIndian dishes if you wish Like a nice lentil dish. Make the day ahead and reheat. Freezes well too

Provided by Bergy

Categories     Lamb/Sheep

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs cubed trimmed leg of lamb (1" cubes)
1 large onion, chopped
1 teaspoon fresh grated ginger
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon coriander
2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon mustard powder
1 teaspoon turmeric
1/4 teaspoon ground cardamom
2 tablespoons fresh lemon juice
1 cup water
salt and pepper
1/2 cup plain low-fat yogurt

Steps:

  • Combine all the spices, mix well.
  • Toss with the onion and the lamb.
  • Place all the ingredients except the yogurt into a large skillet and simmer covered for apprx 1 1/2 hours or until the lamb is tender, add a bit more water if necessary.
  • Stir in the yogurt.
  • Serve.

Nutrition Facts : Calories 508.8, Fat 31.8, SaturatedFat 13.6, Cholesterol 153.8, Sodium 162.1, Carbohydrate 8.9, Fiber 1.2, Sugar 4.1, Protein 44.8

SPICY LAMB CURRY



Spicy Lamb Curry image

I've tweaked this curry over the years using a blend of aromatic spices. Fenugreek seeds can be found in specialty spice stores and are common in Middle Eastern curries and chutneys, but you can leave them out of this recipe if you desire. -Janis Kracht, Windsor, New York

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 19

3 tablespoons ground cumin
2 tablespoons ground ginger
1 tablespoon ground coriander
1 tablespoon ground fenugreek
4 garlic cloves, minced
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 pounds lamb stew meat, cut into 3/4-inch pieces
1 tablespoon olive oil
2 large onions, chopped
1/2 cup water
2 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon chili powder
1 cup plain yogurt
3 cups hot cooked brown rice
Optional toppings: Cubed fresh pineapple, flaked coconut and toasted sliced almonds

Steps:

  • In a large bowl, combine the first 7 ingredients. Add the lamb; turn to coat. Cover; refrigerate for 8 hours or overnight., In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder., Return lamb to pan. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if desired.

Nutrition Facts : Calories 419 calories, Fat 14g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 534mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 6g fiber), Protein 37g protein. Diabetic Exchanges

CURRIED LAMB AND POTATOES



Curried Lamb and Potatoes image

Loads of rich flavors and spices make this a warming, inviting meal. It's a great way to impress at a family get-together. -Subrina Goosch, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 18

6 garlic cloves, minced, divided
3 tablespoons curry powder, divided
2 tablespoons minced fresh gingerroot, divided
2 teaspoons garam masala, divided
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon ground coriander, divided
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1/4 teaspoon ground cumin
1 tablespoon olive oil
2 pounds lamb shoulder blade chops
4 medium red potatoes, cut into 1/2-inch pieces
1 can (15 ounces) diced tomatoes, undrained
1 cup chicken broth
1 small onion, chopped
Hot cooked brown rice and minced fresh cilantro, optional

Steps:

  • In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.

Nutrition Facts : Calories 337 calories, Fat 19g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 935mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.

CURRIED LAMB



Curried Lamb image

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

2 tablespoons vegetable oil, or as needed
2 pounds cubed lamb stew meat
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons ground coriander
1 ½ teaspoons ground cumin
1 tablespoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground turmeric
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
2 cups beef stock
salt to taste
¼ cup plain yogurt
1 teaspoon lemon juice

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

SWEET LAMB CURRY



Sweet Lamb Curry image

A mild fragrant mix of lamb, raisins, apples, etc. produces a wonderful flavor. Can be made the day before. Serve with rice, sambals, and pappadums. Popular sambals: Banana drenched in lemon juice, Cucumber (Peeled and seeds removed) in yogurt, Mango Chutney, or Toasted Coconut.

Provided by windwalker

Categories     World Cuisine Recipes     Asian     Indian

Time 2h

Yield 6

Number Of Ingredients 11

3 tablespoons all-purpose flour
salt and black pepper to taste
3 ½ pounds cubed lamb stew meat
6 tablespoons butter, divided
2 large onion, chopped
2 tablespoons brown sugar
3 tablespoons curry powder
1 large Granny Smith apple - peeled, cored, and cubed
1 cup chicken stock
½ cup raisins
1 tablespoon lemon juice

Steps:

  • Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
  • Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.

Nutrition Facts : Calories 577.1 calories, Carbohydrate 29.6 g, Cholesterol 202.6 mg, Fat 26.2 g, Fiber 3.2 g, Protein 55.6 g, SaturatedFat 12.4 g, Sodium 374.9 mg, Sugar 18.5 g

LAMB & MANGO CURRY



Lamb & mango curry image

You can't beat a big hearty curry for a crowd. Serve this tomato-based spice pot with green chillies on the side for those who like things really spicy

Provided by Jane Hornby

Categories     Main course

Time 2h55m

Number Of Ingredients 16

2 onions , quartered
thumb-sized piece ginger , peeled and roughly chopped
5 garlic cloves
1 tbsp vegetable oil
1 heaped tsp turmeric (see tip, below)
2 heaped tsp ground cumin
2 heaped tsp ground coriander
1 tsp mild chilli powder
5 cardamom pods
2 tbsp tomato purée
800g trimmed lamb shoulder, cubed
400g can reduced-fat coconut milk (save 2 tbsp for serving)
200g chopped tomato from a can
2 ripe mangoes , sliced
handful coriander
rice, chutneys and pickle of your choice

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the onions, ginger and garlic in a food processor and blitz to a paste. If you don't have a processor, just chop very finely. Heat the oil in a deep flameproof casserole dish and fry the paste for 10 mins. Add some salt, the spices and tomato purée, then fry for 2-3 mins more until aromatic.
  • Stir in the lamb and cook for a few mins until it changes colour all over - it doesn't need to brown. Tip in the coconut milk, tomatoes and 100ml water, and bring to a simmer. Cover with a lid, leaving a gap for some steam to escape, and transfer to the oven for 1½ hrs.
  • Stir in half the mangoes, and cook for 1 hr more until the lamb is melting and tender. When it's ready, let the curry sit for 10 mins, then spoon off any excess fat from the top. Partly stir in the remaining mangoes, scatter with the coriander and drizzle with the reserved coconut milk. Serve with rice, chutneys and pickles of your choice.

Nutrition Facts : Calories 421 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

WEST INDIAN LAMB CURRY



West Indian Lamb Curry image

Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. If you have time to make it the day before, it gets better as it sits, and gives you a chance to scoop some of the fat off the top of the stew before reheating over a low flame. And if you can procure goat, use it here in place of the lamb.

Provided by Melissa Clark

Categories     dinner, curries, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds boneless lamb (or goat) stew meat, cut into 2-inch chunks
1 tablespoon plus 2 teaspoons curry powder
1 tablespoon kosher salt, more to taste
1 teaspoon ground ginger
1 teaspoon black pepper
1 large white onion, coarsely chopped
2 scallions, coarsely chopped
4 garlic cloves, smashed and peeled
1/2 inch fresh ginger, peeled if desired and coarsely chopped
4 whole allspice berries
2 thyme sprigs, leaves stripped
4 tablespoons extra-virgin olive oil, more as needed
1 1/2 cups diced potato
1 cup diced carrots
1 to 2 small Scotch bonnet peppers, seeded and chopped
Cooked white rice or coconut rice, for serving (see note)
Lime wedges, for serving
Mango chutney or mango pickle, for serving
Fresh cilantro leaves, for serving

Steps:

  • Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
  • Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
  • Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
  • Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
  • Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
  • Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 580 milligrams, Sugar 2 grams, TransFat 0 grams

MILD CURRIED LAMB CASSEROLE WITH ALMONDS



Mild Curried Lamb Casserole with Almonds image

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

3 tablespoons extra-virgin olive oil
3 medium onions, finely chopped
2 tablespoons minced fresh ginger (1 1/2-inch piece)
Coarse salt and freshly ground pepper
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
2 pounds ground lamb
1/2 cup slivered almonds (1 ounce), toasted
4 slices white bread, crusts removed
1 3/4 cups whole milk
2 tablespoons apricot preserves
1 tablespoon plus 2 teaspoons fresh lemon juice
4 large eggs
1/8 teaspoon ground nutmeg
1 teaspoon finely grated lemon zest
4 fresh or dried bay leaves
Accompaniments, such as cilantro sprigs, lemon or lime wedges, mango chutney, sliced banana, and unsweetened coconut flakes
Cooked rice, for serving

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.

GRILLED LAMB CHOPS WITH FRESH MANGO CHUTNEY



Grilled Lamb Chops with Fresh Mango Chutney image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Low Cal     Father's Day     Backyard BBQ     Dinner     Mango     Lamb Chop     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1 cup plain whole-milk yogurt
4 tablespoons chopped fresh mint, divided
1 1/2 teaspoons garam masala
8 T-bone loin lamb chops (each about 1 inch thick)
1 1/2 cups 1/2-inch cubes peeled pitted mango
2 1/2 tablespoons ginger preserves
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons minced serrano chiles with seeds

Steps:

  • Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Whisk plain yogurt, 2 tablespoons chopped mint, and garam masala in medium bowl to blend. Add lamb chops and turn to coat with yogurt mixture. Let stand at room temperature 15 minutes.
  • Meanwhile, combine mango cubes, ginger preserves, lime juice, serrano chiles, and remaining 2 tablespoons mint in small bowl. Season mango chutney to taste with salt and pepper.
  • Remove lamb chops from yogurt mixture; sprinkle generously with salt and pepper. Grill lamb to desired doneness about 5 minutes per side for medium-rare. Place 2 lamb chops on each of 4 plates; serve with mango chutney.

CURRIED LAMB



Curried Lamb image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 40m

Yield 2 servings

Number Of Ingredients 14

3/4 cup long-grain rice
8 ounces boneless leg of lamb
12 ounces whole onion, or 11 ounces chopped ready-cut onion (2 1/4 to 2 1/2 cups)
1 teaspoon canola oil
1 medium head cauliflower, or 16 ounces cauliflower florets (6 cups)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon fennel seeds
1/2 teaspoon turmeric
1/8 to 1/4 teaspoon hot-pepper flakes
1 cup frozen peas
5 sprigs cilantro (1 tablespoon chopped)
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Combine rice with 1 1/2 cups water, and bring to boil in heavy-bottomed pot. Reduce heat, cover and simmer for 17 minutes.
  • Trim fat from meat, wash and dry. Cut into bite-size pieces. Chop whole onion.
  • Heat large nonstick pan until it is very hot. Reduce heat to medium-high, and heat oil. Add lamb and onion, and saute until meat is brown on all sides and onion begins to soften.
  • Wash cauliflower, and trim and discard core if using whole cauliflower. Break into bite-size pieces, and add to pan along with cumin, coriander, fennel seeds, turmeric and hot-pepper flakes. Stir to mix thoroughly. Add 1/4 cup water, cover and simmer for 3 or 4 minutes, until cauliflower is almost tender.
  • Add the peas, and cook another minute or two.
  • Wash, dry and chop cilantro.
  • Season with salt and pepper, top with cilantro and serve with the rice.

Nutrition Facts : @context http, Calories 728, UnsaturatedFat 11 grams, Carbohydrate 100 grams, Fat 21 grams, Fiber 14 grams, Protein 38 grams, SaturatedFat 8 grams, Sodium 387 milligrams, Sugar 17 grams, TransFat 0 grams

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Lamb curry is a classic dish from northern India and the most popular of all curries. You can vary by substituting other ingredients in place of the lamb and adjusting the cooking time. For …
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MONDAY SUPPER! CURRIED LAMB AND CHUTNEY …
Jun 26, 2013 - A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it's just that I …
From pinterest.com


MONDAY SUPPER! CURRIED LAMB AND CHUTNEY RISSOLES/PATTIES …
Curried Lamb and Chutney Rissoles/Patties. Monday Supper! Curried Lamb and Chutney Rissoles/Patties. Pinterest. Today. Explore. When the auto-complete results are available, …
From pinterest.com.au


GREAT CURRY RECIPE | 7 INGREDIENT LAMB CURRY - THE …
2020-02-09 Instructions. Slice 8 of the garlic cloves lengthwise in half and blend or pound the remaining cloves into a paste. Set aside. Heat the ghee over medium high heat. When bubbly …
From greatcurryrecipes.net


CURRIED STICKY LAMB RIBS WITH LEMON RICE - MINDFOOD
2018-04-04 Lemon Rice. Preheat a hooded barbecue to 160-170°C. (Alternatively, preheat oven to 160-170°C fan-forced). Combine curry powder with oil, then rub into lamb. Cover and place …
From mindfood.com


SPICY LAMB CURRY AND APPLE CHUTNEY - MINDFOOD
2009-11-06 Tip the spiced onion mixture into the pan with the meat, along with the chutney and enough water or stock just to cover. Bring to the boil, lower the temperature and simmer very …
From mindfood.com


MOLTENCHOCOLATECHERRYCAKES RECIPES
Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Using a slotted spoon, remove 1/4 cup cherries; chop and set aside.
From recipesforweb.com


MONDAY SUPPER! CURRIED LAMB AND CHUTNEY RISSOLES/PATTIES
Add the grated onion, chutney, curry powder and season generously with salt and pepper to taste. Turn the mixture onto a floured board and form a wide roll, about 6" to 8" long and 4" in …
From kostw.com


INDIAN LAMB CURRY RECIPE - THE SPRUCE EATS
2021-07-11 Add the lamb pieces to the mixture and stir to fully coat. Sauté until the lamb is well browned, about 8 minutes. Add 1/2 cup of hot water to the pan and stir to mix well. Bring to a …
From thespruceeats.com


MOM’S LAMB CURRY WITH MANGO CHUTNEY - KEY LIME LEXI
2018-01-23 Instructions. Cut lamb into 1 inch cubes. Melt the butter in a large stock pot, and cook the onion until softened, 8-10 minutes. Add the lamb and brown the meat, about another …
From keylimelexi.com


7 EASY PEASY LAMB CURRY RECIPES
Slow Cooked Lamb Bhuna. Easy, warming and delicious, this Slow Cooked Lamb Bhuna is perfect for chilly autumn and winter days. Only 10 mins prep and then let your oven or slow …
From easypeasyfoodie.com


BRAISED LAMB CHOPS WITH CRANBERRY CHUTNEY - THE MEDITERRANEAN …
2014-12-17 Let sit in room temperature for 20 minutes. In a large cast iron skillet, heat 2 tablespoon olive oil. Now add lamb chops and brown on all sides over medium-high heat. …
From themediterraneandish.com


LAMB CURRY RECIPES - LAMB CURRIES THE CURRY GUY THE CURRY …
Make your delicious lamb curry the day before and then all you need to do is heat it up. Red meat like mutton and lamb need to cook a good long time. Never rush this. Your curry is …
From greatcurryrecipes.net


RECIPEDB - COSYLAB.IIITD.EDU.IN
Monday Supper! Curried Lamb and Chutney Rissoles-Patties. Source: Genius Kitchen(food.com) Estimated Nutritional Profile . Nutrient Quantity; Total fats (g) 53.3675: …
From cosylab.iiitd.edu.in


INDIAN LAMB CURRY - DINNER, THEN DESSERT
2018-07-24 Instructions. To a large skillet or dutch oven add the oil on medium heat with the bay leaves, cloves, peppercorns and onions and cook, stirring, for 8-10 minutes. Add in the lamb, …
From dinnerthendessert.com


10 BEST LAMB MANGO CURRY RECIPES | YUMMLY
Mango Curry Grilled Chicken Greens and Chocolate. coconut milk, jalapeño, lime, chicken breasts boneless, salt and 5 more. Mango Curry (Ambyache Sasam) Holy Cow! Vegan …
From yummly.com


SLOW-COOKED LAMB CURRY RECIPE - TESCO REAL FOOD
Method. Heat the oil in a large, lidded saucepan over a medium-high heat. Fry the onions for 8-10 mins until soft. Add the garlic and ginger; cook for 1 min. Stir in the curry paste and cook for 2 …
From realfood.tesco.com


LAMB SLIDERS (BURGERS) WITH SWEET TOMATO CHUTNEY
2021-02-02 Step 1: Make the chutney: At least 1 hour before serving make the sweet tomato chutney. Easy! Simply add all of the chutney ingredients to a sauce pan. Bring the mixture to …
From highlandsranchfoodie.com


EASY LEFTOVER LAMB CURRY - FUSS FREE FLAVOURS
2019-05-13 Peel and crush the garlic and add to the onion. Cook for about two minutes. Add the curry powder, turmeric, flour and lamb, and then stir well to make sure that the meat is …
From fussfreeflavours.com


GROUND PEPPER RECIPES AND COOKING WITH GROUND PEPPER - PAGE 81
Expert Avocado Salsa The recipe Avocado Salsan is ready in about 8 hours and 30 minutes and is definitely a spectacular… 8 hrs, 30 m.
From fooddiez.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
By cooking processes, top 50 recipes similar to: Monday Supper! Curried Lamb and Chutney Rissoles-Patties
From cosylab.iiitd.edu.in


MONDAY SUPPER! CURRIED LAMB AND CHUTNEY RISSOLES/PATTIES
Ingredients 225 g cooked lamb (8 ounces) or 225 g beef (8 ounces) 450 g cold mashed potatoes (1 lb) 1/2 small onion, peeled and grated 1 -2 tablespoon chutney or 1 -2 tablespoon relish 1 -2 teaspoon curry powder salt and pepper 1 egg, beaten flour, for dredging breadcrumbs, for coating fat, for frying Directions
From recipenode.com


CURRIED LAMB MINCE COBBLER RECIPE | DELICIOUS. MAGAZINE
Method. Heat the oil in a large, deep frying pan over a medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until soft. Stir in the curry powder and cook for 1 minute.
From deliciousmagazine.co.uk


LAMB CURRY | RICARDO
Preparation. In a saucepan over high heat, brown the onions in the oil until tender. Add the ginger, garlic and Curry Spice Mix. Cook for 1 minute. Add the tomatoes and continue cooking for a …
From ricardocuisine.com


LAMB AND TOMATO CURRY RECIPE - OLIVEMAGAZINE
2015-09-01 Heat 2 tbsp oil in a pan. Cook the onion, garlic, and ginger until the onion is very soft and has a little colour. Add the tomato purée and all the spices and cook for 2 or 3 minutes. …
From olivemagazine.com


CURRIED LAMB AND POTATOES BEST RECIPES
How long to cook lamb curry for? Add two cups of water to create sauce for the curry. Increase the heat to high. Cook for 40 – 50 minutes or until the lamb and potatoes are tender, stirring …
From findrecipes.info


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