Spicy Goa Style Lamb Curry Recipes

SPICY LAMB CURRY

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.

LAMB CHOP CURRY (GOAN STYLE LAMB GREEN CURRY)

Steps:

• Marinate the lamb chops with ginger and garlic paste along with salt. Rub the ginger garlic all over the chops, set aside for about 2 hours.
• After the lamb chops have marinated, transfer them to a pressure cooker, add 1 cup of water and 1 cup of sliced onions, pressure cook on medium heat for 2 whistles. Switch off the heat and let the pressure settle down completely before opening the lid.
• Meanwhile, grind the ingredients listed under "for the green spice paste" using water, as required. It should be a smooth paste. Green chillies not pictured below.
• Heat oil in a heavy-bottomed pot, add roughly chopped onions, sauté until translucent.
• Add the ground spice paste, stir-fry for 2-3 minutes, over medium heat.
• Add the lamb chops, along with the contents of the pressure cooker, mix well. (Add more water, as needed for the desired curry consistency. The curry thickens on cooling). Bring to a boil, reduce the heat and simmer for another 10 minutes or until the lamb is cooked through. Serve this easy lamb chop curry hot with rice or any bread of your choice and some fresh salad.

HOT AND SPICY LAMB CURRY

Steps:

• Add ginger, onions and garlic into food processor and grind till really fine.
• Heat oil in a wok and stir fry the ingredients till fragrant.
• Add curry paste and stir fry for 4-5 minutes over MEDIUM heat till oil exudes and mixture is fragrant.
• Add the lamb chops and stir fry well.
• Add potato wedges after stir frying the chops for 5 minutes.
• Add lime juice, tomato puree, water, salt, sugar and soya sauce and cook for 15 minutes.
• Add carrots in and allow all this to cook covered for 10 minutes, stirring occasionally.
• Add chillies and yoghurt/coconut milk (to thicken gravy), simmer gently for 5-10 minutes before serving.
• NOTE: Potatoes and carrots need to be cooked in the curry for 40 minutes for it to be nice and soft.

SPICY GOA-STYLE PORK CURRY

Steps:

• 1. Soak the pork in the vinegar-water solution about 10 minutes. Drain well and place in a large non-reactive bowl. Discard the vinegar-water.2. Prepare the ginger-garlic paste. Then, in a small bowl, mix together the malt vinegar, ginger-garlic paste, mustard seeds, coriander, cumin, garam masala, cinnamon, cayenne pepper, turmeric, sugar, and salt. Add to the pork and mix well, making sure all the pieces are well covered with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, then the onion, ginger, and garlic, and cook, stirring, until browned, about 7 minutes. Add the marinated pork, plus all the marinade, and cook, stirring, until traces of oil are visible on the sides of the pan, about 30 minutes.4. Add the water and bring to boil over high heat. Cover the pan and cook over medium-low heat until the pork is fork-tender and the sauce thick, 1 1/2 hours. (Add more water, if necessary.) Transfer to a serving dish, garnish with cilantro and black pepper and serve.VARIATION: To balance the chili pepper heat, mix in 1 large peeled and diced potato during the last 30 minutes of cooking.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.