Sri Lankan Style Lamb Curry Recipes

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SRI LANKAN STYLE LAMB CURRY



Sri Lankan Style Lamb Curry image

Make and share this Sri Lankan Style Lamb Curry recipe from Food.com.

Provided by Member 610488

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb lamb, diced
2 potatoes, peeled cut into large chunks
1/4 cup olive oil
1 (14 ounce) can diced tomatoes
2/3 cup water
1 teaspoon vinegar
salt & freshly ground black pepper, to taste
1 onion, grated
1 tablespoon fresh ginger, minced
1 teaspoon garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon fennel seed
1/2 teaspoon cumin seed
3 cardamom pods, lightly crushed
2 green chilies, finely chopped
1 tablespoon ground cinnamon
2 stalks lemongrass, finely sliced

Steps:

  • In a blender or food processor, place onion and lemongrass then add the rest of the curry spices. Pulse several times to mix the spices into a paste. Scrape paste into a large bowl and add the lamb and potatoes. Mix well.
  • Heat the oil in a dutch oven or casserole and add the meat and potatoes. Using a wooden spoon, stir-fry the meat and potatoes for 6-8 minutes. Pour in the tomatoes along with liquid, water and vinegar. Bring to a boil and season with salt and pepper.
  • Simmer gently for 25-30 minutes, until the potatoes are cooked and the lamb is tender.

Nutrition Facts : Calories 422, Fat 25.4, SaturatedFat 6.6, Cholesterol 60, Sodium 62.5, Carbohydrate 30.2, Fiber 5.9, Sugar 5.9, Protein 20.1

SRI LANKA BEEF CURRY



Sri Lanka Beef Curry image

This beef curry uses roasted curry powder.

Provided by Rob Murney

Categories     World Cuisine Recipes     Asian

Time 2h40m

Yield 8

Number Of Ingredients 18

3 pounds beef stew meat, cut into 1 inch cubes
6 cloves garlic
1 (1 inch) piece fresh ginger root - peeled, sliced and crushed
3 ½ tablespoons white vinegar
2 teaspoons salt
1 tablespoon ground black pepper
1 tablespoon curry powder, toasted
1 ½ tablespoons cayenne pepper
3 tablespoons vegetable oil
8 fresh curry leaves
4 strips pandan leaf
1 onion, sliced
1 (1 inch) piece cinnamon stick
4 green cardamom pods
2 whole cloves
2 tablespoons tomato paste
1 cup water
1 cup thick coconut milk

Steps:

  • Rinse the beef and pat dry. Crush the garlic cloves into a paste and combine it with the crushed ginger. Add the vinegar, salt, pepper, roasted curry powder, and cayenne. Mix in the beef cubes and toss to coat. Set aside for 30 minutes.
  • Heat the oil in a Dutch oven over medium heat. Add the curry leaves and pandan strips. Stir in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.
  • Mix in the beef cubes and cook until browned on all sides, about 10 minutes. Stir in the cinnamon stick, cardamom pods, and cloves. Add the tomato paste and water and mix well.
  • Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.
  • Add the coconut milk and heat through. Taste and adjust the seasonings before serving.

Nutrition Facts : Calories 626.8 calories, Carbohydrate 7.5 g, Cholesterol 147.9 mg, Fat 45.1 g, Fiber 2.1 g, Protein 46.7 g, SaturatedFat 19.4 g, Sodium 728.5 mg, Sugar 1.9 g

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