Curried Lamb In Cucumber Cornucopias Recipes

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CURRIED LAMB



Curried Lamb image

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

2 tablespoons vegetable oil, or as needed
2 pounds cubed lamb stew meat
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons ground coriander
1 ½ teaspoons ground cumin
1 tablespoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground turmeric
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
2 cups beef stock
salt to taste
¼ cup plain yogurt
1 teaspoon lemon juice

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

LAMB AND CHICKPEA CURRY



Lamb and Chickpea Curry image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 26

2 pounds boneless lamb shoulder (not tied), gristle and fat removed, and 1-inch diced
1/4 cup Madras curry powder
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon roughly minced fresh rosemary leaves
1 teaspoon roughly minced fresh thyme leaves
1/2 teaspoon ground fennel seeds
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1 cup chopped yellow onion
1 tablespoon chopped fresh ginger
2 teaspoons minced garlic (2 cloves)
2 cups chicken stock, or vegetable stock, both preferably homemade
1 (13.5-ounce) can coconut milk
1/2 cup dry white wine
1/2 cup tomato paste (6 ounces)
1/2 cup dark brown sugar, lightly packed
3 tablespoons pure maple syrup
2 tablespoons harissa
1 cup (3/4-inch-diced) carrots (4 carrots)
1 cup (3/4-inch-diced) celery (2 large stalks)
1/2 cup golden raisins
4 cups canned chickpeas, rinsed and drained (45 ounces)
Steamed basmati rice, for serving
Plain whole milk Greek yogurt, for serving
Whole fresh parsley or cilantro leaves, for serving

Steps:

  • Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
  • Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
  • Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

CURRIED LAMB IN CUCUMBER CORNUCOPIAS



Curried Lamb in Cucumber Cornucopias image

Sliced lamb with currants and mint wrapped in thin slices of cucumber makes an elegant hors d'oeuvre.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 36

Number Of Ingredients 11

1 European seedless cucumber (about 1 pound 3 ounces)
Nonstick vegetable-oil spray
1/4 cup plus 2 tablespoons finely diced onion (1 medium onion)
6 ounces lean ground leg of lamb
2 tablespoons currants
2 1/4 teaspoons curry powder
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons chopped fresh mint, plus 36 leaves for garnish
1 tablespoon plus 2 teaspoons plain low-fat yogurt

Steps:

  • Cut cucumber widthwise into 3 1/2-inch-long sections. Using a vegetable peeler or a mandoline, slice sections lengthwise as thin as possible, yielding flat rectangular slices. Discard any with seeds.
  • Lightly spray a large nonstick skillet with vegetable-oil cooking spray and place over medium-low heat. Add onions and sautee until translucent, 10 to 15 minutes.
  • Add lamb, currants, curry powder, cinnamon, salt, and pepper; raise heat to medium high and cook until meat is browned and cooked through, about 10 to 20 minutes. Remove from heat and stir in chopped mint and yogurt.
  • Form one of the cucumber slices into a cone shape. Fill with 1 to 1 1/2 teaspoons of the meat mixture and garnish with a mint leaf. Repeat procedure, using all the cucumber slices and lamb mixture, and serve immediately.

Nutrition Facts : Calories 14 g, Protein 2 g, Sodium 34 g

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