Fragrant Lamb Chops In Yogurt Curry Recipes

Steps:

• Whisk 1 cup plain whole-milk yogurt in a bowl. Add 1 1/2 teaspoons crumbled dried mint and 2 tablespoons grated onion. Mash 1 garlic clove into a paste with 1/2 teaspoon kosher salt; add to the yogurt along with 1/2 teaspoon pepper, 1 teaspoon lemon juice and a pinch of cayenne pepper. Season 8 frenched lamb rib chops with salt and pepper; marinate in the yogurt sauce for 1 to 4 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Lightly oil the grate. Grill the chops over direct heat until marked, 3 to 4 minutes per side. Move to the cooler side of the grill; cover and cook until the meat reaches 120 for medium-rare, 15 minutes. Let rest 10 minutes.

Steps:

• In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.

Steps:

• In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange zest, 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.

Steps:

• Cut chops from the racks of lamb and place in a large bowl. Add the wine, mustard, and salt; cover and set aside in the refrigerator for a couple of hours.
• In a separate bowl, mix the cream, salt, paprika, cayenne, fenugreek flakes, and lemon juice. In a medium size heavy pot, heat the oil over medium heat. Add the garlic and saute until golden in color; add the turmeric, stir, and cook for 1 minute. Add the cream mixture, stir, and cook over low to medium heat for a few minutes. Keep warm until ready to serve.
• Meanwhile, preheat a grill or grill pan to medium-high heat. Remove lamb from marinade and grill the chops just before serving; they are best when served piping hot off the grill. Grill on each side for a couple minutes or until medium-rare. Remove from the heat and either pour the cream curry over the grilled chops or use the cream curry as a dipping curry for the chops.

Steps:

• Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Remove to a bowl and set aside to cool. Tip the lamb mince and half the spice blend into a medium bowl with 1/2 tsp each salt and black pepper and the cooled onions. Knead with your hands to combine evenly, then form into 16 equal meatballs. Return the pan to a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon.
• To make the sauce, fry the onion in the pan for 5 mins until beginning to soften, then add the ginger, garlic, chopped chilli (if using) and coriander stalks, and cook for a further 3 mins. Scatter in the remaining spice blend and cook for 1 min, then tip in the tomatoes, tomato purée, stock and three- quarters of the coconut cream. Stir to combine, bring to a simmer and cook for 15 mins until the sauce has reduced by a quarter.
• Return the meatballs to the pan and cook for a further 15 mins, basting the meatballs in the sauce every few minutes until the sauce has reduced by a further quarter, and the meatballs are cooked through. Drizzle over the remaining coconut cream, then scatter over the coriander leaves and sliced chilli and serve with cooked basmati rice.

Steps:

• 1. Heat the oil in a large nonstick wok or saucepan over medium-low heat and add the asafoetida, nutmeg, and mace, then quickly add the cinnamon, cardamom pods, cloves, and black peppercorns and cookk, stirring, about 1 minute.2. Add the meat, then add the yogurt, 1 tablespoon at a time, stirring constantly until it is completely absorbed. Cook until the meat is well-browned and fork-tender, about 50 minutes. Halfway through the cooking, mix in the fresh ginger and salt.3. When the meat is cooked, mix in the fennel seeds, ground ginger, and garam masala and cook another 10 minutes. Transfer to a serving dish, garnish with the green chili peppers and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Prepare the curry paste. Then, place the lamb in a large non-reactive bowl. Add the yogurt, curry paste, garam masala (save 1/4 teaspoon for garnish), turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the cardamom pods, cinnamon, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, then mix in the marinated lamb with the marinade and cook over high heat, stirring, until it comes to a boil. Reduce the heat to medium-low, cover the pan, and cook until most of the juices are dry, 20 to 25 minutes.3. Uncover the pan, add the green chili peppers and fenugreek leaves, increase the heat to medium-high and cook, stirring, until the pieces are well-browned and are coated with the sauce, 10 to 12 minutes.4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is fork-tender and the sauce thick. Transfer to a serving dish, mix in half the cilantro, garnish with reserved garam masala and the remaining cilantro, and serve hot.VARIATION: To make a saucy dish, add some more whisked yogurt, buttermilk, or water in Step 4 and cook until you have your desired sauce. Adjust the seasonings and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.