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
CURRIED LAMB STEW
"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 533mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
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
SOUTH AFRICAN CURRIED LAMB CASSEROLE WITH RAISINS & ALMONDS
In South Africa, curried ground lamb, bread soaked in milk, almonds, raisins and bay leaves fashioned into a kind of flat meat loaf is described by some as a collision of Dutch and Malayan pantries. Next time you crave meat loaf, try this version. From "Home Cooking Around the World." Very good served with shredded carrot salad.
Provided by Miss Annie
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In large skillet, saute the ground lamb, working in batches if necessary to avoid crowding the skillet, until lamb is no longer pink, 3 to 4 minutes per batch.
- As it browns, remove lamb to a colander to drain excess water and fat.
- In a small bowl, soak the bread in 1/4 cup milk for 20 minutes, turning it over occasionally.
- Squeeze excess milk out of bread and then tear it into pieces.
- Heat oven to 375ºF.
- Lightly butter a 13-by-9-by-2-inch glass baking dish.
- In a large skillet, heat the butter.
- Add the onions and saute until softened, about 5 to 8 minutes.
- Add the garlic and curry powder and saute 1 minute.
- Remove from heat.
- In a large bowl, mix together the lamb, onion mixture, raisins, almonds, lemon juice, chutney, salt, pepper and 1 egg, slightly beaten, until all ingredients are evenly distributed.
- Spoon into prepared baking dish.
- Tuck the bay leaves into lamb mixture.
- Bake at 375ºF.
- for 30 minutes.
- In a glass measuring cup, stir together the remaining egg and remaining 3/4 cup milk.
- Pour over lamb mixture.
- Bake until egg mixture is set, about 10 to 15 minutes.
- Remove and discard bay leaves before serving.
Nutrition Facts : Calories 625, Fat 46.2, SaturatedFat 20.8, Cholesterol 193.9, Sodium 374.6, Carbohydrate 21.7, Fiber 2.3, Sugar 9.4, Protein 30.9
MILD CURRIED LAMB CASSEROLE WITH ALMONDS
Commonly referred to as bobotie in its native South Africa, this everyday dish is typically served over rice, with assorted accompaniments.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 23
Steps:
- Preheat oven to 325 degrees. Heat a large saute pan over medium-high heat. Add oil, then onions and fresh ginger, and season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes. (Reduce heat if vegetables brown too quickly.) Mix turmeric, cumin, coriander, cayenne, cinnamon, cardamom, and ground ginger in a small bowl, then stir into onions. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.
- Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 3/4 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.
- Spoon lamb into a 6-cup baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until custard is set around edges and center is no longer runny, 25 to 30 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.
NORTHERN INDIAN LAMB MEATBALLS
Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers. Indian flatbread and pickled carrots are, respectively, mild and mouthpuckering foils for the curry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 18
Steps:
- Process garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.
- Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl.
- Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1 1/2 cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.
- Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.
- Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes. Stir in garam masala.
MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT
This hearty and healthy stew is perfect to share with your friends and family
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
- Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
- Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein
BOBOTIE
This slightly sweet, lightly spiced minced-meat dish is a staple of South African cuisine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees. Heat a large skillet over medium-high heat. Add oil, then onions, apple, and ginger; season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes. (Reduce heat if vegetables brown too quickly.) Add turmeric and curry powder to onion mixture; stir to combine. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.
- Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 1/2 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.
- Spoon lamb into a 6-cup shallow baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until set around edges and center is no longer runny, 35 to 45 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.
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