Curriedlambstew Recipes

CURRIED LAMB

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.

WEST INDIAN LAMB CURRY

Steps:

• Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
• Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
• Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
• Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
• Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.

LAMB CURRY

Steps:

• Heat oil in a 6-quart pressure cooker over medium-high heat. Add onions, ginger, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Add cinnamon stick, cumin, coriander, turmeric, and cardamom. Cook, stirring, until spices are fragrant, about 30 seconds. Add tomato paste and cook, stirring, 15 seconds more.
• Add lamb, potatoes, and broth. Season with salt. Secure pressure-cooker lid and bring to high pressure over high heat. Reduce heat to medium to maintain high pressure. Cook 24 minutes; remove from heat. Vent pressure, then remove lid. Stir in spinach. Season with salt and serve with accompaniments.

CURRIED STEW WITH LAMB

Steps:

• In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside.
• Heat oil in a large skillet over medium high heat. Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.

CURRIED LAMB STEW

Steps:

• Mix flour, salt and pepper in bag; add lamb and shake to coat.
• In Dutch oven, melt butter.
• Add lamb and any flour left in the bag.
• Brown over med heat.
• Add potatoes, carrots, onion, green pepper, apple, tomatoes and water.
• Heat to boiling.
• Add curry powder, boullion, cinnamon and cloves.
• Reduce heat; cover and simmer for 1-1/2 hours, until vegetables and meat are tender.
• Remove cloves.

CURRIED LAMB STEW

Steps:

• In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

LAMB CURRY STEW

Steps:

• Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.
• Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.
• Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.
• Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.

CURRIED LAMB STEW

Steps:

• Heat pressure cooker over medium heat and brown lamb piece in batches, set aside. Drain off oil and add butter and onions to the pan and saute until translucent. Now add scallions, jalapenos, ginger and saute for a few minutes more then add garlic and curry powder. Saute until you smell the curry then add tomatoes, lamb and water. Bring this to a simmer. Put lid in place and bring up to high pressure, lower heat to maintain pressure. When time is up (15 minutes) take lid off and bring stew back to a simmer to reduce juice. Season with salt and pepper to taste. Serve over rice and garnish with cilantro.
• Grind all spices in a mortar and pestle or in a spice grinder. Store in an airtight container.