Spicy Lamb With Tomato And Cilantro Recipes

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SPICY LAMB WITH TOMATO AND CILANTRO



Spicy Lamb with Tomato and Cilantro image

Categories     Herb     Lamb     Tomato     Sauté     Spring     Jalapeño     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
3 large garlic cloves, chopped
3 jalapeño chilies, seeded, chopped
2 1/2 teaspoons ground cumin
1 pound lamb stew meat, cut into scant 1/2-inch pieces
1 1/2 cups tomato sauce
1/3 cup canned beef broth
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in large skillet over medium-high heat. Add onion, garlic, chilies and cumin and sauté until onion begins to soften, about 3 minutes. Sprinkle lamb with salt and pepper. Add to skillet and sauté until no longer pink, about 5 minutes. Add tomato sauce and broth. Bring to boil. Cover skillet, reduce heat to medium-low and simmer until lamb is tender, about 45 minutes. Season to taste with salt and pepper. Sprinkle with cilantro and serve.

LAMB COOKED WITH TOMATOES & AROMATIC SPICES



Lamb cooked with tomatoes & aromatic spices image

This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and basmati rice

Provided by Good Food team

Categories     Dinner, Starter

Time 2h15m

Number Of Ingredients 16

1 tbsp vegetable oil
1 tsp cumin seeds
6 cloves
1 cinnamon stick, broken in half
4 bay leaves
2 medium onions, sliced
800g extra lean boneless lamb, preferably leg or shoulder, cut into good-sized chunks
2 garlic cloves, crushed
4cm piece of fresh root ginger, peeled and cut into fine matchsticks
1 tbsp ground coriander
½ tsp cayenne pepper
1 tsp turmeric
2 medium potatoes, peeled and each cut into 4-6 chunks
400g can chopped tomatoes
150g carton low fat natural yogurt
2 tbsp chopped fresh coriander leaves

Steps:

  • Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
  • Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
  • Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
  • If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.

Nutrition Facts : Calories 290 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.4 milligram of sodium

GRILLED LAMB CHOPS WITH SPICY CHILI-CILANTRO SAUCE



Grilled Lamb Chops with Spicy Chili-Cilantro Sauce image

Categories     Lamb     Broil     Father's Day     Backyard BBQ     Summer     Grill/Barbecue     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

4 tablespoons chili powder
3 tablespoons chopped fresh cilantro
1 tablespoon dried oregano
1 tablespoon ground cumin
1 1/2 teaspoons garlic powder
8 1-inch-thick lamb loin chops (about 2 3/4 to 3 pounds total)
1 tablespoon olive oil
1/4 cup chopped shallots
1 tablespoon chopped garlic
2 cups dry red wine
2 cups beef stock or canned beef broth
4 tablespoons chilled butter, cut into 1/2-inch pieces

Steps:

  • Combine 2 tablespoons chili powder, cilantro, oregano, cumin and garlic powder in small bowl. Coat lamb chops with spice mixture. Place lamb chops in glass baking dish. Cover and refrigerate 8 hours or overnight.
  • Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots and garlic and sauté 2 minutes. Add red wine, beef stock and remaining 2 tablespoons chili powder. Boil until sauce is reduced to 3/4 cup, about 30 minutes. Remove sauce from heat. Add butter 1 piece at a time, whisking until melted after each addition.
  • Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium-rare.
  • Place 2 lamb chops on each of 4 plates. Spoon sauce over lamb and serve.

GRILLED SPICY LAMB BURGERS



Grilled Spicy Lamb Burgers image

Something new for all the grill-daddies! An EASY burger to make, and guests rave over this one.

Provided by Alan Hollister

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 25m

Yield 4

Number Of Ingredients 15

1 pound ground lamb
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
1 tablespoon garlic, chopped
1 teaspoon sherry
1 teaspoon white wine vinegar
1 teaspoon molasses
1 teaspoon ground cumin
¼ teaspoon ground allspice
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper
4 pita bread rounds
4 ounces feta cheese, crumbled

Steps:

  • Preheat grill for medium heat.
  • Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
  • Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

Nutrition Facts : Calories 478.3 calories, Carbohydrate 38 g, Cholesterol 101.1 mg, Fat 22.4 g, Fiber 1.9 g, Protein 29.4 g, SaturatedFat 10.7 g, Sodium 1003.5 mg, Sugar 2.2 g

LAMB MEATBALLS WITH SPICY TOMATO CREAM SAUCE



Lamb Meatballs with Spicy Tomato Cream Sauce image

These flavorful meatballs are cooked with a spicy tomato cream sauce. It has a fairly nice kick to it without being over-spicy. Delicious served over rice. Would go well with a nice green veggie on the side! Reminds me of Swedish Meatballs, only better!

Provided by IHeartDogs

Categories     Curries

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 15

1/2 lb ground lamb
1/4 cup unseasoned breadcrumbs
1 egg
1/2 teaspoon salt
1/2 teaspoon garam masala
1 tablespoon olive oil
1/2 cup diced tomato
1/4 cup chopped onion
1 clove garlic
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/4 cups chicken broth
1/2 cup half-and-half
1 tablespoon flour

Steps:

  • For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best!
  • Roll the mixture into 1" meatballs.
  • You should gat about 16 or so.
  • In a large skillet, over medium-high heat, heat olive oil.
  • Add meatballs and fry until browned on all sides.
  • While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
  • Remove meatballs from skillet, leaving drippings in the pan.
  • Set aside.
  • Reduce heat a little, and add the onion to the pan drippings and saute until softened.
  • Add more oil if needed.
  • Add the garlic and saute for 30 seconds.
  • Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
  • Cook for 1 minute, stirring constantly to combine.
  • Add 1 cup of the chicken broth to the skillet.
  • Stir well and bring to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Add half and half, and cook for 3 minutes, stirring well to blend.
  • Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
  • Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
  • Serve over rice.

Nutrition Facts : Calories 623.3, Fat 44.5, SaturatedFat 18.1, Cholesterol 198.3, Sodium 1278.1, Carbohydrate 24.8, Fiber 1.9, Sugar 7.8, Protein 29.8

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