SIMPLE LAMB CURRY WITH CARROT RAITA
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
- Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)
- To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit - be careful - then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.
CURRIED LAMB PATTIES WITH RADISH RAITA
Steps:
- Make raita:
- In a small bowl stir together all raita ingredients and season with salt and pepper.
- Make patties:
- In a large bowl mix together all patty ingredients except oil until combined well and season with salt and pepper. Form mixture into 4 patties about 1 inch thick. In a large heavy skillet oil over moderately high heat until hot but not smoking and cook patties until just cooked through, about 3 1/2 minutes on each side.
- Serve lamb patties with raita.
LAMB CURRY
We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.
Provided by JustJanS
Categories Curries
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
- Add the curry powder, salt and vinegar and stir thoroughly.
- Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
- Add the tomatoes, chillies and mint.
- Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
- Add the garam masala and chopped coriander in the last 5 minutes of cooking.
- *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.
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
SWEET LAMB CURRY
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
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 CURRY WITH FRAGRANT RICE AND RAITA
This is a different way of doing a curry with great results my family really like this one especially my brother and my son.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- prep time does not include fridge time.
- Bruising cardamom pods simply means splitting them, do this by placing on flat surface and pressing down on them with flat side of a knife until the pod splits.
- Combine lamb with both pastes in storage container or ziploc bag, coat lamb thoroughly in paste and refrigerate several hours or overnight. (preferably overnight).
- Heat half the oil in a large saucepan, add onion and cardamom and stir until onion softens, add cumin and stir until fragrant. Add rice, stock, water and coconut milk, bring to boil and then reduce heat to a simmer, cook covered about 20-25 minutes until rice is just tender and liquid has absorbed.
- Note: I have had times when I make this that all the liquid is gone and the rice is not quite cooked, just leave the lid on over the lowest heat you have on your stove, stir from time to time until done. Don't add more liquid it will just make rice go soggy.
- While the rice is cooking, heat the other half of oil in a large frying pan. Add lamb with paste stir, put a lid on and cook until lamb is done stirring from time to time about 20 minutes.
- Raita:.
- In a medium bowl combine yogurt, onions and cucumber. This can be made ahead of time if desired.
- To serve place rice on plate top with lamb pour some liquid from pan over and top with raita.
Nutrition Facts : Calories 1515.3, Fat 104.1, SaturatedFat 56.3, Cholesterol 194.9, Sodium 495.5, Carbohydrate 91.6, Fiber 5, Sugar 6.5, Protein 54.1
CARROT RAITA
Make and share this Carrot Raita recipe from Food.com.
Provided by Chrissyo
Categories Lunch/Snacks
Time 15m
Yield 2-6 serving(s)
Number Of Ingredients 6
Steps:
- Grate the carrots.
- Toss with the yoghurt, lemon juice, chopped walnuts, ground cumin and mint.
- Garnish with mint leaves.
- Serve with pappadums, chutney and Bringal pickle.
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