Ultimate Lamb Curry Tyler Florence Recipes

Steps:

• Start heating vegetable oil in a heavy Dutch oven over medium heat.
• Meanwhile, in a spice mill, combine coriander, cardamom, fennel seed, cumin seed, and cloves. Grind until powdery. Add turmeric and process until evenly blended. Pour spice mixture into hot oil and saute 2-3 minutes until very fragrant. Add bay leaves, Thai bird chili and curry leaves.
• Sprinkle lamb with salt and pepper. Add seasoned lamb to pot and stir. Cook until brown, 5-7 minutes.
• Combine onion, garlic and ginger in food processor. Process into puree, then add puree to pot. Cook until they start to give up moisture, about 8 minutes. Add tomatoes and water. Cover and simmer 40 minutes.
• Skim fat from surface and discard. Stir in yogurt and simmer 5 minutes more. Serve over basmati rice with raita alongside. Garnish with chopped cilantro and scallions.

Steps:

• Preheat oven to 350 degrees F.
• Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray and sprinkle with salt and pepper. Place into oven on a lower rack.
• Take the boneless leg of lamb and open it up. Season inside with olive oil, kosher salt and freshly ground black pepper. Rub with garlic and thyme then make a cut down the middle, separating the lamb into 2 pieces where the muscles naturally separate. Roll each piece up into a small roast and secure with kitchen twine. Rub the outside with olive oil and season with porcini powder, salt and pepper.
• Set a large pan over high heat and add a 2-count of olive oil. Sear meat, turning the lamb to brown evenly all over. Once browned transfer the roasts to the oven and place directly on a rack above the fennel and potatoes.
• Roast for 35 to 40 minutes until lamb is medium-rare. Rest meat for 10 minutes before cutting. Serve with roasted potatoes and fennel.

Steps:

• Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
• Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

Steps:

• Combine flour, salt and pepper in a shallow dish. Season lamb with salt and pepper as well, then dredge lamb pieces in flour and tap off excess.
• Set a large, heavy-bottomed Dutch oven over medium-high heat. Add olive oil and wait until it smokes. Place lamb pieces in the pot. Brown on all sides, about 3 minutes per side. Remove to a plate and set aside.
• Add garlic, carrot and onion to pot. When onion is soft and translucent, 3-5 minutes, add stock and wine. Add bay leaf, thyme, cloves and barley. Return the meat to the braising liquid. Cover and transfer to a preheated 350°F oven and cook 2 hours.
• Arrange potatoes, cut side down, over the top of the stew, completely covering the surface (you may need to cut the last one or two to make it fit). Drizzle with oil and sprinkle with salt and pepper. Return to oven, uncovered, for an additional 30 minutes.
• Meanwhile, melt butter in a small pot. Chop garlic roughly, then drizzle with olive oil and salt. Chop more finely, then press and mash with the side of your knife blade until it forms a paste. (Alternatively, combine garlic with oil and salt in a mortar and grind with pestle.) Add chopped parsley and add to the melted butter. Cook very slowly until heated all the way through.
• Brush potatoes with garlic butter and serve.

Steps:

• Sprinkle lamb with salt. Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm.
• Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry. Cook for 1 minute. Return meat; add broth and raisins. Bring to a boil. Reduce to a simmer, cover, and cook for 10 to 12 minutes. Serve over rice.