Yummy Curried Lamb Kebabs Recipes

Steps:

• Place lamb, zucchini, and summer squash in a large shallow baking dish or resealable plastic bag. In a medium bowl, stir together yogurt, lime zest and juice, honey, curry powder, coriander, onion, and mint. Season with salt and pepper. Pour marinade over lamb mixture; toss to coat. Let marinate, covered, in refrigerator at least 6 hours and up to 24. Soak skewers in water.
• Thread skewers with lamb, others with zucchini, and others with summer squash; discard marinade. Season with salt and pepper.
• Heat a grill pan to medium-high and grill lamb skewers until cooked to medium, about 4 minutes each side, and zucchini and squash skewers, turning frequently, 10 to 12 minutes. Remove from grill and serve immediately.

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.

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
• Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
• Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
• Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.

Steps:

• Trim all the fat (and cartilage) from the lamb and cut into 1" cubes.
• Process or blend the toasted flaked almonds until finely gound.
• Add the chilli sauce, crushed garlic, grated ginger, coriander, curry powder, and yoghurt and mix to a creamy consistency.
• Combine the lamb with the curry mixture in a bowl and stir well until the lamb cubes are WELL COATED.
• Marinate in refrigerator for ATLEAST 1 hour.
• (The longer it is left to marinate the stronger the flavour of curry will be).
• Spray 8 skewers with a light coating of olive oil (or other) cooking spray to make removal of cooked meat easier to remove.
• Thread the marinated lamb cubes onto the oiled skewers.
• Either preheat the oven grill to HIGH, or prepare a hot BBQ.
• Spray the BBQ rack with olive oil cooking spray.
• Grill kebabs brushing with the marinade and turning frequently with a pair of tongs.
• Grill or BBQ for about 8-10 minutes.
• Serve kebabs straight away on a bed of Basmati rice boiled with a good pinch of tumeric and garnish with fresh coriander.

Steps:

• For the marinade, take a 1 1/2 quart glass or stainless steel bowl, whisk olive oil, mustard, onion, vinegar, Worcestershire, curry powder, garlic and sesame oil.
• Mix in margoram, salt and pepper. Trim lamb and cut into 1 1/2 inch pieces, and place in the marinade mixture, turning to coat. Cover and chill for 3-4 hours.
• For the kebabs, clean mushrooms and discard stems. Seed bell peppers and cut into strips. Peel onion and cut into eighths.
• Remove lamb from marinade and reserve the marinade.
• Preheat the broiler. Place on each of 4 12-inch skewers a piece of lamb, mushroom cap, pepper piece and an onion piece. Repeat twice and finish with lamb.
• Place kebabs on a boiier pan 3 inches from the heat and cook for 20 minutes, turning occasionally and basting with marinade.
• Add a cherry tomato to the end of each skewer after 10 minutes.
• Serve with rice and chutneys.

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.