Lamb Curry Recipe
Francis Said:
Specific lamb curry recipe?We Answered:
http://www.indiasnacks.com/recipe/475/La…Roti is just the flat bread that they put in the curry near the end of cooking, or to serve with it.
http://www.indiasnacks.com/ recipe/ 475/ Lamb- Curry- With- Spices- Stir- Fried- (Bhuna-Gosht-(Delhi)).php (just in case the link fails)
Cathy Said:
Lamb Curry Recipe please?We Answered:
LAMB CURRY3 lbs. boneless lamb, cut in 1" cubes
Olive oil for sauteing
3 yellow onions, peeled & sliced
4 garlic cloves, crushed
2 c. chicken soup or canned consomme
Curry powder to taste, 1-3 tbsp.
1 tbsp. grated fresh ginger
Salt & pepper to taste
2 tbsp. cornstarch mixed with 2 tbsp. water
In a hot frying pan, quickly brown the lamb in a bit of olive oil. Remove the meat and place in 2 quart saucepan, with lid. Saute the onions, along with the garlic in a bit of oil until limp. Add to the lamb.
Cover the lamb with stock and add the curry powder, ginger, salt and pepper. Simmer, covered until all is tender, about 1 1/2 hours. Thicken with cornstarch and water mixture.
OR
LAMB CURRY
4 lb. cubed lamb (leg or shoulder)
1 c. chopped onion
3 cloves garlic, minced
1/2 c. milk
1 1/2 tsp. curry powder
1 tsp. turmeric
2 1/2 c. dry white wine
4 tbsp. butter
2 cans cream of mushroom soup
2 c. sour cream
1 tsp. salt
Marinate lamb in wine 8 hours or overnight. Cook onion and garlic in butter. Stir in curry powder and turmeric. Drain lamb reserving wine. Add lamb to onion mixture, cook covered over medium heat for 10 minutes, stirring frequently. Add salt, soup, milk and wine. Cook in 325 degree oven for 2 hours. Stir in sour cream and heat. Taste for seasoning. It may need more salt. Serve over rice, garnished with side dishes.
LAMB SIDE DISHES:
1 c. raisins
2 cans mandarin oranges
3 bananas, sliced
1-2 papayas, cubed
1 bottle chutney
1 c. coconut, grated
1/2 c. toasted almond slices
OR
LAMB CURRY
1 1/2 lbs. ground lamb
1 lg. onion, diced
1 c. celery, sliced
2 tbsp. shortening
1 tsp. salt
1 c. brown rice
1 tsp. paprika
1/4 tsp. pepper
2 1/4 c. water
1/4 c. flour
1 to 2 tsp. curry powder
Prepare rice according to package directions and press it into 2 quart glass bowl, covering bottom and sides. Brown lamb, add onions and celery and saute 3 minutes. Add 2 cups water and simmer 5 minutes covered.
Combine curry, flour and remaining water and gradually add to saucepan, stirring until thickened. Pour into rice well. Cover and bake 20 minutes at 350 degrees.
Cubes can be used, browning them in oil and simmering one hour
JM
Freddie Said:
Chicken/lamb curry recipe?We Answered:
Chicken CurryIngredients
2 tb Butter
1 lb Bonless Chicken Breasts *
1 ea Lge Tomato Coarsely Chopped
1 ea Env. Onion Soup Mix
2 ts Curry Powder
1 c Water
1/2 c Plain Yougurt
2 c Hot Cooked Rice
2 c Hot Cooked Peas
Instructions
* Chicken breasts should be cut into thin strips. In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds. MICROWAVE DIRECTIONS:
In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above.
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Lamb Curry
Ingredients
1 1/2 kg Leg of lamb, boned
1 tb Coriander seeds
2 ts Black peppercorns
2 ts Cardomom seeds
2 ts Cumin seeds
1/2 Cinnamon stick, crumbled
2 tb Oil
1 lg Onion, chopped
2 Garlic cloves, crushed
2 ts Fresh ginger, grated
Stem of lemon grass, 10 cm long
15 oz Can tomatoes
2 c Water
1 c Coconut milk
Instructions
1. Remove fat from lamb, cut lamb into 2.5 cm cubes.
2. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon.
3. Heat oil in a pan, add lamb in three batches, fry until brown, remove.
4. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes.
5. Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil. Reduce heat to low, simmer, uncovered, stirring often, for 1-1/2 hours, or until lamb is tender.
NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies.
Alicia Said:
does anyone have a good recipe for lamb curry?We Answered:
Lamb, and curry sauce.Et voila, a lamb curry.
Oh, and some rice and loads of chilli.
I know, I'm a genius...
Edit: Sorry Gobilina, here's a link to a recipe I found online. Looks quite tasty...
http://www.goodtoknow.co.uk/food/315599/…
Barbara Said:
does anyone has a great japanese lamb curry recipe?We Answered:
Curry Lamb Chops4 (4 ounce) lamb loin chops
1 tablespoon canola oil
3/4 cup orange juice
2 tablespoons reduced sodium teriyaki sauce
2 teaspoons grated orange peel
1 teaspoon curry powder
1 garlic clove, minced
1 teaspoon cornstarch
2 tablespoons cold water
Hot cooked rice
In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender.
Remove chops and keep warm. Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve lamb and gravy with rice if desired.
Natalie Said:
Do you have a simple recipe for an Indian Lamb curry (for a slow cooker)?We Answered:
Ingredients8 tbsp vegetable oil
1.5kg lamb shoulder, cut into 5cm pieces
2 large onions, chopped
6 garlic cloves, sliced
5cm piece ginger, finely chopped
4 tbsp Madras curry paste
200ml coconut milk
2 small cinnamon sticks
2 green chillies, halved length-ways
1 tsp salt
Method: How to make coconut lamb madras
1. Heat 2 tablespoons oil in a large flameproof casserole. Brown the lamb in batches over a medium-high heat, adding a little extra oil as needed, then set the meat aside on a plate.
2. Heat the rest of the oil, add the onions, garlic and ginger and fry gently for 20 minutes until very soft and light brown. Transfer to a food processor and blend until smooth.
3. Return to the pan and add the curry paste, coconut milk, cinnamon sticks, chillies, lamb and salt. Cover and simmer gently for 21/2 hours, uncovering for the last 15 minutes to thicken up the sauce a little.
Remove the cinnamon sticks and serve with steamed rice.
At 3. place in slow cooker for 8hrs
Violet Said:
Has anybody got a good authentic lamb curry recipe?We Answered:
About 450 gm (1 lb) boneless lamb# 3 onions
# 4 cloves of garlic
# 2.5 cm ginger
# 3 tomatoes
# 3 tbsp Ghee (Clarified Butter)
# 2 tsp ground coriander
# 1 1/2 tsp ground cumin
# 1 tsp chilli powder
# 1 tsp Garam Masala
# 1 tsp salt
# 50 ml yoghurt, lightly beaten
# 225 ml water
•Start off by washing & drying the meat.
•Then cut the meat into small cubes about 1 in.
•Create a find paste from the onion, garlic and ginger by blending it in a blender.
•Boil the tomatoes in boiling water for about 10 seconds then peel and chop them.
•Heat the ghee in a large saucepan and fry the paste, stirring constantly, until golden brown.
•Add the coriander, cumin, chilli, Garam Masala and stir-fry for 1 to 2 minutes.
•Add salt to taste.
•Then add the lamb and fry for a few minutes.
•Add the yoghurt, mix well and fry for a further minute.
•Add the water and when it starts to boil, lower the heat.
•Cover and cook for about 40 minutes, stirring occasionally.
•Finally add the tomatoes, stir well to mix, cover again and cook for a further 25 - 30 minutes until the lamb is tender and the gravy slightly thickened.
•For garnishing, add some freshly chopped coriander.
THIS IS MY MOMS RECIPIE!! :)
* Around 600-700 grams of leg of lamb - chopped into bite-sized chunks.
* The usual chunks of frozen pulped garlic, ginger your freezer. (no chillie this time!)
* 2 teaspoons salt.
* 1 teaspoon haldi (turmeric)
* 3 teaspoons garam masala
* 2 teaspoons ground coriander
* 2 teaspoons ground cumin
* 2 dessert spoons of plain natural yoghurt
* 1 teaspoon of red chillie powder
* 2 medium onions - finely chopped
* Three-quarters of a tin of peeled plum tomatoes
This is a no-fuss method - involving just one pot and your skill and patience as a stirrer of a wooden spoon! First pour a couple of tablespoons of vegetable oil into the pot and heat on high until very hot. Throw in the finely chopped onions and stir fry until the pieces start to go soft and translucent. Then throw in the frozen chunks of garlic and ginger and keep stir-frying. (make sure you zapped the frozen chunks for 10 seconds in the microwave first so that the ginger and garlic is not frozen any more!)
Then add all the quantities of ground spices and keep frying - the mixture should be dry-ish - and this is called "dry-frying" - or "pot-roasting". Fry for a few minutes until the heavenly aroma fills up your entire house - and then add the chunks of fresh leg of lamb. Keep stir-frying!
You should stir-fry for around 5 mins on high-ish heat until the meat has fully browned. Then throw in the tinned tomato. I forgot to mention that you should chop all the peeled-plum tomatoes into smallish/finer chunks first with a knife and fork. (Or else you could use pre-chopped tinned tomatoes if you like - but they are usually twice as expensive as the non-chopped ones!)
Stir it all about and let it cook for a few mins before adding a couple of large dollops of plain natural yoghurt. Stir it all in and then put the flame on high to bring it to a boil.
February 29 2004
Lamb Curry: Rogan Josh
If you have read the Lamb Biryani recipe - then you now know what I did with the rest of the Lamb! This is a classic lamb curry - no idea why it's called Rogan Josh - but this recipe is dead simple - and is also a very healthy low-fat dish given the use of fresh lean leg of lamb. Here are the ingredients:
* Around 600-700 grams of leg of lamb - chopped into bite-sized chunks.
* The usual chunks of frozen pulped garlic, ginger your freezer. (no chillie this time!)
* 2 teaspoons salt.
* 1 teaspoon haldi (turmeric)
* 3 teaspoons garam masala
* 2 teaspoons ground coriander
* 2 teaspoons ground cumin
* 2 dessert spoons of plain natural yoghurt
* 1 teaspoon of red chillie powder
* 2 medium onions - finely chopped
* Three-quarters of a tin of peeled plum tomatoes
Ingredients for Rogan Josh (Lamb Curry)
This is a no-fuss method - involving just one pot and your skill and patience as a stirrer of a wooden spoon! First pour a couple of tablespoons of vegetable oil into the pot and heat on high until very hot. Throw in the finely chopped onions and stir fry until the pieces start to go soft and translucent. Then throw in the frozen chunks of garlic and ginger and keep stir-frying. (make sure you zapped the frozen chunks for 10 seconds in the microwave first so that the ginger and garlic is not frozen any more!)
Then add all the quantities of ground spices and keep frying - the mixture should be dry-ish - and this is called "dry-frying" - or "pot-roasting". Fry for a few minutes until the heavenly aroma fills up your entire house - and then add the chunks of fresh leg of lamb. Keep stir-frying!
You should stir-fry for around 5 mins on high-ish heat until the meat has fully browned. Then throw in the tinned tomato. I forgot to mention that you should chop all the peeled-plum tomatoes into smallish/finer chunks first with a knife and fork. (Or else you could use pre-chopped tinned tomatoes if you like - but they are usually twice as expensive as the non-chopped ones!)
Stir it all about and let it cook for a few mins before adding a couple of large dollops of plain natural yoghurt. Stir it all in and then put the flame on high to bring it to a boil.
Then put the lid on and immediately transfer to the lowest possible flame burner and then go off and do something else for half and hour. Come back after half hour - take the lid off and give it a stir - and then put lid back on and let it simmer for another half hour. Repeat this for around one and half hours - and you will notice that the consistency of the mixture is a bit thicker - and the colour is bit redder/browner.
At this point it's done! Taste it in order to see if any more salt or chillie powder needs adding - and make sure that the lamb pieces are tender - not chewy! Then sprinkle on a generous handful of freshly chopped coriander leaf and stir it in. Let it rest with the lid on for 5 minutes and it's ready to serve!
This dish is best served in bowls with naan or rice accompaniment (or both) and a side salad of chunky cucumber, tomato, onion and carrot with a dash of lemon or vinegar. Very tasty - and very easy to make.
HOPE U LIKE IT!!