ROYAL PERSIAN LAMB
A slight variation on Madhur Jaffrey's Royal Lamb or Beef with a Creamy Almond Sauce also known as Shahi Korma. Having travelled a little in current day Iran this style of curry was not to be found anywhere. Although Lamb is ever popular the closest "curry" style dishes are the Beryani dishes from the Esfahan region. It is likely that these and others were more heavily spiced as the cuisine moved south through Pakistan and India where the delights of Kashmiri, Biryani and Korma style curries were perfected. That's my guess anyway - Enjoy, this is a special one for lovers of silky spiced creme sauces.
Provided by JorgeandDellie
Categories Curries
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Put the garlic, ginger and almonds and 6 tablespoons of water into the container of an electric blender. Blend until you have a paste.
- Put the oil in a wide, heavy, preferably non-stick pan and set over medium-high heat. When hot, put in just enough meat pieces so they lie uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.
- Put the cardamom, cloves and cinnamon into the hot oil. Within seconds, the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color.
- Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat.
- Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream and 120 ml of water. Bring to a boil. Cover and turn heat to low and simmer or cook in a preheated oven (180 C), for 1.5 hour until the meat is tender. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.
- Note: The whole spices in this dish are not meant to be eaten.
- Persian Curries are served traditionally with flat bread only but we have found that it is perfect with rice or a delicate alternative would is freshly buttered cus cus.
Nutrition Facts :
ROYAL PERSIAN LAMB CURRY
Royal Persian lamb curry by Medha Devdas. Browse recipes by occasion, ingredients, cuisine, festivals and more..
Provided by Medha Devdas
Categories Lamb - Sheep Nuts Dinner Party Fall Winter Christmas Easter Father's Day Halloween Mother's Day New Year's Ramadan Super Bowl Thanksgiving Bakri Eid Weeknight Potluck Spicy Medium less than 60 Mins Stove Top For 1 Or 2 Served Hot Curries Dinner Non-vegetarian Healthy Iranian-Persian
Time 5h55m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the PAN add oil or ghee when oil is hot add mutton pieces fry until brown in colour remove mutton pieces
- in the same oil add whole garam masala stir add onion salt fry till brown in colour
- mean while grind almond ginger and garlic to fine paste keep aside
- when onion turns into golden brown in colour add fried mutton pieces stir then add chilli powder coriander powder and cumin powder stir for few seconds then add almond paste mix well for 2 minutes
- then add 1 cup water cook until mutton is soft and tender you either pressure cook for 3 whistle or in open PAN until done on a low flame
- rich and tasty Royal Persian mutton curry is ready serve with roti naan or with ghee rice thank you happy cooking
Nutrition Facts :
SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
- Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
- Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium
PERSIAN-INSPIRED MEATBALLS
Advieh, herbs, and pomegranate molasses give these lamb meatballs a Persian flair. Serve with flatbreads and yogurt or over a green salad. If you go the salad route, include some fresh herbs and pomegranate molasses to match the meatballs.
Provided by LauraF
Categories Meat and Poultry Recipes Lamb Ground
Time 58m
Yield 30
Number Of Ingredients 11
Steps:
- Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
- Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
- Brush the meatballs with pomegranate molasses as soon as they come out of the oven.
Nutrition Facts : Calories 60.2 calories, Carbohydrate 2.9 g, Cholesterol 27.6 mg, Fat 3.5 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 90.8 mg, Sugar 1.4 g
PERSIAN LAMB WITH SPLIT PEAS
From the Food and Cooking of Spain, Africa and the Middle East. I'm thinking this would go well with beef cubes as well. We like things spicy so I added some cayenne to the mix as well.
Provided by pattikay in L.A.
Categories Potato
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt the butter in a large pan or flameproof casserole and fry the onion for 3-4 minutes, till golden, stirring occasionally.
- add the meat and cook over high heat for another 3-4 minutes, till browned.
- add turmeric, cinnamon and curry powder and cook for about 2 minutes, stirring frequently.
- stir in the water, season well and bring to a boil then cover and simmer over low heat for about 35 minutes.
- stir saffron into 1 T boiling water.
- add the saffron liquid to the meat with the split peas, dried limes* and tomatoes. Stir well, then simmer covered for a further 35-50 minutes, till meat is completely tender and split peas are soft.
- Heat the oil in a frying pan and saute the potatoes for 10-15 minutes, till cooked and golden.
- lift out the dried lime and discard. spoon the meat on to a warmed serving dish and scatter the sauteed potatoes on top.
- Serve with cooked rice.
Nutrition Facts : Calories 535.5, Fat 20.4, SaturatedFat 7.8, Cholesterol 87.9, Sodium 148.5, Carbohydrate 54.6, Fiber 12.4, Sugar 7.1, Protein 34.9
PERSIAN LAMB WITH RICE AND LIMA BEANS
Provided by Marian Burros
Categories dinner, easy, quick, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Add the oil to a nonstick saucepan, and saute the onion and lamb, until the onion softens, 3 to 5 minutes.
- Add the water, rice, turmeric and cinnamon. Bring to a boil. Cover and simmer until the rice is almost done, about 14 minutes.
- Stir in the beans, and continue cooking until the water is absorbed and the rice is tender.
- Stir in the dill, coriander and yogurt. Season with salt, if desired, and serve.
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