KASHMIRI LAMB
This recipe has been with me for over 30 years; it was given to me by a Kashmiri guy I shared a house with when I was 17. This is his mum's family recipe. Kashmir's cuisine combines the area's fruits and nuts with the ingredients and the cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with hot steamed rice or crusty breads. This is lovely!
Provided by The Gnome
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 17
Steps:
- Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
- Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
- Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
- Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
- Mix in yogurt, saffron, and blanched almonds until well combined.
- Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
- Garnish the curry with chopped cilantro before serving.
Nutrition Facts : Calories 489.2 calories, Carbohydrate 16.1 g, Cholesterol 88.4 mg, Fat 35.4 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 11.7 g, Sodium 132 mg, Sugar 8.6 g
MUGHLAI POT-ROASTED LAMB WITH ALMONDS AND POPPY SEEDS
Number Of Ingredients 13
Steps:
- 1. Prepare the 2 pastes and the masala. Then, place the lamb in a large nonstick saucepan with a tight-fitting lid and mix in all the ingredients except the saffron, cardamom seeds, and almonds. Marinate at room temperature about 30 minutes.2. Cover the pan first with aluminum foil and then with the lid (no steam should be allowed to escape). Place over medium-high heat and bring to a boil. Reduce heat to low and simmer, about L hour. Do not uncover or stir at any time. Pick up the pan with pot holders and shake it a few times, but do not stir. 3. After about an hour, check to see if the meat is tender if not, cook another 10 minutes, or longer, until meat is tender. Mix in the saffron-cream and cardamom seeds and cook about 5 minutes to blend the flavors.4. Transfer to a serving dish, dry-roast the almonds by stirring over medium heat until golden, scatter them over the lamb, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MUGHLAI LAMB CURRY WITH CASHEWS AND COCONUT MILK
Number Of Ingredients 20
Steps:
- 1. Prepare the cashew paste, cumin seeds, and coconut milk. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the bay leaves and red chili peppers, stirring, about 1 minute. Add the cumin seeds, they should sizzle upon contact with the hot oil. Quickly, add the onion and cook over medium heat until well-browned, about 10 minutes.2. Add the meat, ginger, garlic, coriander, dry-roasted cumin, garam masala nutmeg, mace, and salt, and cook the meat, stirring, over medium-high heat the first 2 to 3 minutes and then over medium heat until browned, about 10 minutes.3. Mix in the cashew paste and cardamom seeds and stir another 5 minutes. Then add half the coconut milk and the water and simmer until the meat is fork-tender, the sauce is thick and the oil separates to the sides, 50 to 60 minutes. Mix in the remaining 1/2 cup coconut milk during the last 10 minutes of cooking. Transfer to a serving dish, sprinkle the reserved garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MUGHLAI BEEF CURRY (MUGHLAI FREZI)
This is an authentic, richly flavoured Indian dish, guaranteed to impress any curry fan. It's even better the next day, so feel free to make it ahead of time. It makes a great meal served over a bed of rice and accompanied by a vegetarian curry or two. It's also wonderful with fresh baked naan bread (I recommend recipe #56245). Modified from Pranati Sen Gupta's "The Art of Indian Cuisine". IMPORTANT: Please take into consideration that this recipe was designed for tenderizing tough, lean cuts of beef (e.g. outside round, and other stewing cuts). If using a more tender cut, you must reduce the simmering time accordingly. For example, for sirloin steak, you should simmer the meat in the coconut milk for no more than 15 minutes.
Provided by Wisent
Categories Curries
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Bring coconut milk to a boil in a large heavy-bottomed pot (Dutch oven) and add beef cubes. Cover and simmer over low heat for about 40 minutes, or until almost tender. Lift out beef cubes and reserve in large bowl. Skim off any visible oil in the coconut milk, then pour over beef to keep the meat moist.
- Clean and dry the heavy-bottomed pot, place it back on the stove and heat ghee on medium-low. Fry onion slices and garlic cloves until light golden, lift out and set aside.
- Add all spices to remaining ghee in pan. Fry over low heat for one minute, stirring carefully to avoid scorching. Add beef cubes, reserving coconut liquid, and tomato paste, and fry until the mixture turns a rich brown colour, or about 8-10 minutes.
- Stir in yogurt, add salt and fried onions, cover and simmer for 20 minutes to blend flavours. If curry becomes too thick, add reserved coconut liquid as is necessary.
- Remove from heat, top with cilantro and enjoy!
MUSHROOMS IN ALMOND-POPPY SEED CURRY
This sauce is a creamy fragrant base for cooking mushrooms. I got this recipe for my husband (who adores mushrooms) from Neelam Batra's 1000 Indian recipes.
Provided by eatrealfood
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a food processor or blender, whirl together the onion, ginger, garlic, chilies, almonds, poppy seeds and garam masala until you get a smooth consistency.
- Heat oil and add cinnamon and cardamom and cook a minute.
- Add the onion paste from above and cook until it browns.
- Add the coriander, nutmeg and salt and stir well.
- Reduce heat and add yogurt gradually, stirring constantly to prevent it from curdling.
- Stir in mushrooms, add water and bring to a boil. Reduce heat to medium and simmer until the sauce thickens (add more water if needed to adjust the consistency to your liking).
- Sprinkle some cilantro and serve.
Nutrition Facts : Calories 252.9, Fat 17.8, SaturatedFat 1.9, Cholesterol 0.6, Sodium 94.8, Carbohydrate 17, Fiber 5, Sugar 8.3, Protein 12.1
MUGHLAI LAMB CURRY WITH CASHEWS AND COCONUT MILK
Number Of Ingredients 20
Steps:
- 1. Prepare the cashew paste, cumin seeds, and coconut milk. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the bay leaves and red chili peppers, stirring, about 1 minute. Add the cumin seeds, they should sizzle upon contact with the hot oil. Quickly, add the onion and cook over medium heat until well-browned, about 10 minutes.2. Add the meat, ginger, garlic, coriander, dry-roasted cumin, garam masala nutmeg, mace, and salt, and cook the meat, stirring, over medium-high heat the first 2 to 3 minutes and then over medium heat until browned, about 10 minutes.3. Mix in the cashew paste and cardamom seeds and stir another 5 minutes. Then add half the coconut milk and the water and simmer until the meat is fork-tender, the sauce is thick and the oil separates to the sides, 50 to 60 minutes. Mix in the remaining 1/2 cup coconut milk during the last 10 minutes of cooking. Transfer to a serving dish, sprinkle the reserved garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
LAMB & ALMOND CURRY (MUGHAL LAMB CURRY)
Many thanks to Ivor, of UrbanRajah.com, for graciously granting permission to post his recipe here! Follow him on Twitter! check out his blog! and get his cookbook/ebook! I promised him that a billion home chef would be able to view his recipe....I probably lied about the "billion." But even a small fraction of 1% of a billion is still a LOT of home chefs! Sorry, Ivor, I had to modify the 500 grams of lamb, because this format would not accept that particular measurement.
Provided by French Terrine
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan over a medium temperature and add the cardamoms, cloves, cinnamon quill, fennel and coriander seeds and fry for just under a minute until they've darkened in colour and they acquiesce their aroma. Add the onion, chillies lamb, garlic and ginger and brown for 5-6 minutes. Pour in the water, stir vigorously and turn up the heat until the pan is bubbling, season with salt. Turn down to a low heat and leave to simmer for up to 2 hours or until the lamb has become tender and easy to tear apart with a fork.
- In a separate frying pan toast the almonds flakes over a medium heat until golden brown and sprinkle over the lamb to create ghosht badaam just before serving.
Nutrition Facts : Calories 402.1, Fat 31.8, SaturatedFat 6.9, Cholesterol 60, Sodium 51.3, Carbohydrate 10.7, Fiber 3.2, Sugar 3.5, Protein 20.5
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 :
More about "mughlai lamb chop curry with almond and poppy seeds recipes"
MUGHLAI LAMB - DELICIOUS SEASONAL RECIPES - END OF …
From endofthefork.com
10 BEST CURRY LAMB LOIN CHOPS RECIPES - YUMMLY
From yummly.com
MUGHLAI CAULIFLOWER (IN A CREAMY ALMOND CURRY SAUCE)
From nerdswithknives.com
MUGHLAI FISH CURRY RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
MUGHLAI KARAHI GOSHT – NORTH INDIAN LAMB CURRY
From biamaith.ie
MUGHLAI LAMB CURRY - ALL ABOUT CUISINES
From allaboutcuisines.com
10 BEST INDIAN LAMB CHOP CURRY RECIPES - YUMMLY
From yummly.com
CREAMY ALMOND MUGHLAI CAULIFLOWER RECIPE - SERIOUS EATS
From seriouseats.com
MUGHLAI CHICKEN CURRY (HOW TO MAKE MUGHLAI CHICKEN
From ruchiskitchen.com
MUGHLAI LAMB CHOP CURRY WITH ALMOND AND POPPY SEEDS RECIPE
From eatyourbooks.com
KASHMIRI LAMB CHOPS CURRY (INDIAN LAMB CHOPS) GLUTENFREE
From easycookingwithmolly.com
MUGHLAI LAMB CURRY - INSTANT POT VERSION - CARAMEL TINTED LIFE
From carameltintedlife.com
POPPY-SEED CURRY RECIPE | MUGHLAI RECIPES IN ENGLISH
From kfoods.com
NETCOOKS - MUGHLAI MUTTON CURRY RECIPE
From netcooks.com
OVEN-ROASTED LAMB CHOPS WITH INDIAN CURRY SAUCE - FEASTING AT …
From feastingathome.com
MUGHLAI CHOPS | INDIAN | NON-VEGETARIAN | RECIPE - BAWARCHI
From bawarchi.com
LAMB CHOPS CURRY - STEP BY STEP RECIPE - YOUR FOOD FANTASY
From yourfoodfantasy.com
LAMB CHOP CURRY RECIPE (GOAN STYLE LAMB GREEN CURRY)
From aromaticessence.co
MUTTON KORMA – STEP BY STEP INDIAN MUGHLAI MUTTON KORMA
From easycookingwithmolly.com
HOW TO MAKE MUTTON MUGHLAI CURRY - NUPUR'S INDIAN KITCHEN
From nupursindiankitchen.com
MUGHLAI FISH CURRY RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
MUGHLAI LAMB WITH SPINACH | CURRY - THE GUARDIAN
From theguardian.com
200 MUGHLAI RECIPES, MUGHLAI VEG FOOD, MUGHLAI CUISINE
From tarladalal.com
INDIAN LAMB CHOPS CURRY | VIDEO - NISH KITCHEN
From nishkitchen.com
LAMB CHOPS CURRY | INDIAN | NON-VEGETARIAN | RECIPE
From bawarchi.com
LAMB CHOPS CURRY - TIFFIN AND TEA
From tiffinandteaofficial.com
MUGHLAI POT-ROASTED LAMB WITH ALMONDS AND POPPY SEEDS RECIPE
From eatyourbooks.com
LAMB CHOP CURRY IN A SPICY SOUR GRAVY - KRUMPLI
From krumpli.co.uk
MUGHLAI KARAHI GOSHT | INDIAN RECIPES | MAUNIKA GOWARDHAN
From maunikagowardhan.co.uk
MUGHLAI MUTTON CURRY | INDIAN | NON-VEGETARIAN | RECIPE
From bawarchi.com
10 BEST LAMB SHOULDER CHOP CURRY RECIPES - YUMMLY
From yummly.com
A MUGHLAI CLASSIC LAMB REZALA RECIPE FROM GUEST CHEF ED
From curryculture.co.uk
MUGHLAI LAMB BIRYANI RECIPE - KOHINOOR JOY
From kohinoor-joy.com
RECIPE: TASTY CHICKEN CURRY (WITH ALMOND + POPPY SEEDS)
From cookcodex.com
LAMB CHOPS WITH AN ALMOND-POPPY SEED SAUCE
From app.ckbk.com
MUGHLAI LAMB CHOP CURRY WITH ALMOND AND POPPY SEEDS
From dvo.com
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