SWEET LAMB CURRY
Make and share this Sweet Lamb Curry recipe from Food.com.
Provided by maxee67
Categories Lamb/Sheep
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Method.
- Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook for 2 to 3 minutes or until tender.
- Increase heat to high. Add curry powder and mince. Cook, stirring with a wooden spoon, for 5 to 6 minutes or until browned.
- Stir in chutney, apple, sultanas and stock or water. Bring to the boil. Reduce heat to medium-low. Cook for 15 to 20 minutes or until mixture thickens.
- Spoon mince mixture into pappadums. Top with a dollop of yoghurt. Serve.
- Source.
Nutrition Facts : Calories 701.1, Fat 51.6, SaturatedFat 20.2, Cholesterol 137.8, Sodium 158.7, Carbohydrate 26.7, Fiber 3, Sugar 17.5, Protein 33.2
LAMB KEEMA CURRY
This lamb curry has lots of big, bright, brash flavors, and a marvelous fragrance when cooking. It's good either all by itself as a one-dish meal (combining meat and several vegetables), or served with an Indian flatbread, or over rice or noodles. Plain yogurt makes a pleasantly cool accompaniment. You might even try a dollop of Greek tzatziki sauce on your keema!
Provided by Doug in Manhattan
Categories Main Dish Recipes Curries
Time 1h30m
Yield 5
Number Of Ingredients 19
Steps:
- Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.
- Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.
- Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.
- Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 33.4 g, Cholesterol 60.7 mg, Fat 19.3 g, Fiber 8.3 g, Protein 22.5 g, SaturatedFat 6.1 g, Sodium 145.6 mg, Sugar 6.9 g
HOME-STYLE LAMB CURRY
Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that's rich in iron and two of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 14
Steps:
- Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
- Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
- Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
- Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
- Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
- Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
- Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
- Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.
Nutrition Facts : Calories 470 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
QUICK SWEET LAMB CURRY (MICROWAVE OR OVEN)
This western-style curry was passed on to my mother by her friend many years ago, and has now been passed on to me... one of my favourites! This is a great meal to make when time is of the essence but you still want something to eat! Serve with basmati rice and poppadoms or paratha. Also good as one of a variety of dishes at a dinner party. Note: I recommend that you use good quality lamb if cooking this in the microwave, otherwise the meat will be tough. Quantities of ingredients are flexible, I hardly ever stick to the amounts given! I also like to add peas to make the curry all the more interesting.
Provided by baraahnz
Categories Curries
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and slice onion.
- Combine in a large flat dish with curry powder and butter.
- Cook covered at high power in the microwave for 4 minutes.
- Peel and slice apple and banana.
- Add to onion with currants, coconut, chutney and flour.
- Stir.
- Add meat and stock and stir again.
- Add salt and pepper.
- Microwave: Cook covered on high power for 6 minutes, then medium-low power (50%) for 20-25 minutes until meat is almost tender.
- Rearrange meat in dish once during the cooking.
- Stand covered for 10-15 minutes before serving.
- Oven: Put everything into an oven-proof dish with the lid on.
- Cook at 180 degrees (celcius) for 1 1/2 2 hrs.
- Stir once during cooking.
Nutrition Facts : Calories 1472.5, Fat 101.4, SaturatedFat 47.2, Cholesterol 318.5, Sodium 922.4, Carbohydrate 69.1, Fiber 8.7, Sugar 42.2, Protein 73.4
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