EASY INDIAN CURRIED LAMB
Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.
Provided by mn
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g
CURRIED LAMB STEW
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat pressure cooker over medium heat and brown lamb piece in batches, set aside. Drain off oil and add butter and onions to the pan and saute until translucent. Now add scallions, jalapenos, ginger and saute for a few minutes more then add garlic and curry powder. Saute until you smell the curry then add tomatoes, lamb and water. Bring this to a simmer. Put lid in place and bring up to high pressure, lower heat to maintain pressure. When time is up (15 minutes) take lid off and bring stew back to a simmer to reduce juice. Season with salt and pepper to taste. Serve over rice and garnish with cilantro.
- Grind all spices in a mortar and pestle or in a spice grinder. Store in an airtight container.
CURRIED LAMB STEW
Make and share this Curried Lamb Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 1h47m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix flour, salt and pepper in bag; add lamb and shake to coat.
- In Dutch oven, melt butter.
- Add lamb and any flour left in the bag.
- Brown over med heat.
- Add potatoes, carrots, onion, green pepper, apple, tomatoes and water.
- Heat to boiling.
- Add curry powder, boullion, cinnamon and cloves.
- Reduce heat; cover and simmer for 1-1/2 hours, until vegetables and meat are tender.
- Remove cloves.
Nutrition Facts : Calories 470, Fat 18.4, SaturatedFat 8.6, Cholesterol 142.7, Sodium 555, Carbohydrate 33.5, Fiber 5.5, Sugar 7.5, Protein 42.4
LAMB CURRY STEW
Yummy lamb curry stew. Serve over rice or naan.
Provided by Kennon Maxwell
Categories Lamb Stew
Time 9h35m
Yield 5
Number Of Ingredients 18
Steps:
- Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.
- Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.
- Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.
- Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 15.8 g, Cholesterol 73.4 mg, Fat 10.1 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 3.1 g, Sodium 237.8 mg, Sugar 9.6 g
WEST INDIAN LAMB CURRY
Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. If you have time to make it the day before, it gets better as it sits, and gives you a chance to scoop some of the fat off the top of the stew before reheating over a low flame. And if you can procure goat, use it here in place of the lamb.
Provided by Melissa Clark
Categories dinner, curries, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
- Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
- Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
- Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
- Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 580 milligrams, Sugar 2 grams, TransFat 0 grams
CURRIED LAMB AND LENTIL STEW
Make and share this Curried Lamb and Lentil Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle lamb with salt and pepper.
- In a big pot, over medium-high heat, saute lamb in oil for about 5 minutes or until lamb is browned.
- Add onion, garlic, and ginger; saute 5 more minutes.
- Add curry powder and stir for 30 seconds.
- Add vegetable broth, tomatoes with juice, lentils, carrots, and zucchini; bring to a boil.
- Reduce heat; cover and simmer for 1 hour or until lamb and lentils are tender, stirring occasionally.
- Add peas and simmer about 5 minutes or until heated well.
- Season wtih salt and pepper to taste.
- Serve in soup bowls.
Nutrition Facts : Calories 620.9, Fat 28.4, SaturatedFat 11.3, Cholesterol 81.7, Sodium 366.8, Carbohydrate 56.7, Fiber 21.9, Sugar 13, Protein 36.9
CURRIED LAMB
Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.
Provided by Galley Wench
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
- Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
- Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 8.2 g, Cholesterol 98.9 mg, Fat 18.2 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 4.5 g, Sodium 138 mg, Sugar 3.4 g
More about "curried lamb stew recipes"
CROCK POT CURRIED JAMAICAN LAMB STEW RECIPE - THE …
From thespruceeats.com
4.3/5 (13)Total Time 8 hrs 35 minsCategory Entree, DinnerCalories 682 per serving
10 BEST CURRY LAMB STEW RECIPES | YUMMLY
From yummly.com
LAMB CURRY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST EVER LAMB CURRY - AUTHENTIC INDIAN RECIPE - VEENA …
From veenaazmanov.com
BANANA LAMB CURRY AND LEMON TURMERIC RICE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Joseph's Culinary PubSteps 6Difficulty Intermediate
PERSIAN LAMB STEW - PIQUANT POST
From piquantpost.com
10 BEST CURRY LAMB STEW RECIPES | YUMMLY
From yummly.com
CROCKPOT LAMB CURRY STEW RECIPE - PALEO PLAN
From paleoplan.com
CURRIED LAMB STEW RECIPE | NEW ZEALAND GRASS-FED BEEF AND LAMB
From beefandlambnz.com
BEST ROASTED LAMB BREAST: EASY OVEN ROASTED LAMB RECIPE
From bakeitwithlove.com
CURRIED LAMB-AND-LENTIL STEW RECIPE | MYRECIPES
From myrecipes.com
CURRIED LAMB STEW | MRFOOD.COM
From mrfood.com
10 BEST CURRY LAMB STEW RECIPES | YUMMLY
From yummly.com
LAMB STEW RECIPES - TRADITIONAL, GROUND & MORE | TASTE OF HOME
From tasteofhome.com
KOREAN PORK CHOPS | ASIAN PORK CHOP RECIPE THE CURRY GUY
From greatcurryrecipes.net
EASY MOROCCAN LAMB STEW RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #main-dish #lamb-sheep #vegetables #easy #kid-friendly #stove-top #dietary #comfort-food #meat #taste-mood #equipment #4-hours-or-less
You'll also love