Curried Lamb With Yogurt Recipes

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INDIAN LAMB CURRY



Indian Lamb Curry image

This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.

Provided by Veena Azmanov

Categories     Dinner     Lunch     Main Course

Time 1h50m

Number Of Ingredients 24

2 lb Lamb (leg or shoulder, cut into 2-inch pieces)
1 tbsp Oil (Cooking or Olive oil )
1 tbsp Ghee (or oil)
2 tbsp Garlic (4 large garlic cloves minced)
2 tbsp Ginger (3-inch fresh ginger grated)
3 cups Onions (red or brown finely chopped)
1 cup Tomatoes (chopped)
¾ cup Yogurt (Greek, plain)
1 tbsp Lemon juice
½ tsp Black pepper
1 tsp Kosher salt
2 Cinnamon stick
8 Cloves
8 Green cardamoms
2 Black cardamoms
3 Bay leaves
1 Mace ((optional))
2 tbsp Coriander powder
¾ tbsp Cumin powder
¼ tsp Turmeric powder
1 tbsp Cayenne (hot)
1 tbsp Paprika (sweet)
1 tbsp Fenugreek leaves ((optional))
½ tsp Garam masala powder

Steps:

  • In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
  • Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
  • Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
  • Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
  • Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
  • Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
  • When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
  • Garnish with fresh cilantro or parsley.

Nutrition Facts : Calories 454 kcal, Carbohydrate 13 g, Protein 23 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 95 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

LAMB KHORMA



Lamb Khorma image

Categories     Milk/Cream     Food Processor     Ginger     Lamb     Onion     Sauté     Dinner     Cashew     Chill     Cardamom     Cumin     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

2 1/2 lb boneless lamb leg, cut into 1 1/2-inch cubes
Salt as needed
Ground white pepper as needed
1 1/2 cups plain yogurt
2 tbsp minced ginger root
1 tbsp minced garlic
2 tsp ground cardamom
12 oz cashew nuts
1/4 cup ghee (see tips, below) or canola oil
3 cups small-dice yellow onion
1 tsp ground cumin
1 tsp ground cardamom
1 tsp ground fennel
2 tbsp ground coriander
6 Thai bird chiles, chopped, or to taste
1/3 cup chopped cilantro stems
1 cup heavy cream
Salt to taste
1/2 cup chopped cilantro leaves
1 cup pan-roasted cashews (see, tips below)

Steps:

  • 1. Trim the lamb and cut it into large pieces. Season with salt and pepper and put in a bowl. Add the yogurt, 1 tbsp ginger, the garlic, and cardamom. Stir or toss until the ingredients are evenly distributed and the lamb is coated. Cover and refrigerate for at least 30 minutes and up to 3 hours.
  • 2. Put the cashews in a small bowl and add enough hot water to cover them. Let the cashews soak for 30 minutes and then drain. Grind the drained cashews to a coarse paste in a food processor. Set aside.
  • 3. Heat the ghee or oil in a casserole or Dutch oven over medium heat until it shimmers. Add the onion and sauté until transparent, 6 to 8 minutes. Add the cumin, cardamom, fennel, the remaining ginger, and the coriander. Cook, stirring often until aromatic, about 2 minutes. Add the chiles, cilantro stems, and cashew paste and stir well to be sure that nothing is sticking. Sauté, stirring frequently and adding water a tablespoon at a time if necessary, until the mixture is very aromatic, about 2 minutes.
  • 4. Add the lamb and the yogurt marinade, increase the heat, and stir until the pieces are evenly coated. Once the meat's juices begin to flow, reduce heat to low, cover, and simmer very slowly, stirring occasionally, until the meat is nearly tender, about 1 1/2 hours.
  • 5. Add the cream and continue to simmer until the curry is flavorful and thickened and the lamb is tender, 10 to 15 minutes. Season to taste with additional salt, pepper, or chopped bird chile. Serve garnished with the cilantro leaves and cashews.

CURRIED LAMB WITH YOGURT



Curried Lamb with Yogurt image

Serve with rice, chutney and chappatis. Do other EastIndian dishes if you wish Like a nice lentil dish. Make the day ahead and reheat. Freezes well too

Provided by Bergy

Categories     Lamb/Sheep

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs cubed trimmed leg of lamb (1" cubes)
1 large onion, chopped
1 teaspoon fresh grated ginger
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon coriander
2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon mustard powder
1 teaspoon turmeric
1/4 teaspoon ground cardamom
2 tablespoons fresh lemon juice
1 cup water
salt and pepper
1/2 cup plain low-fat yogurt

Steps:

  • Combine all the spices, mix well.
  • Toss with the onion and the lamb.
  • Place all the ingredients except the yogurt into a large skillet and simmer covered for apprx 1 1/2 hours or until the lamb is tender, add a bit more water if necessary.
  • Stir in the yogurt.
  • Serve.

Nutrition Facts : Calories 508.8, Fat 31.8, SaturatedFat 13.6, Cholesterol 153.8, Sodium 162.1, Carbohydrate 8.9, Fiber 1.2, Sugar 4.1, Protein 44.8

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

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