Curry Crusted Leg Of Lamb With Pomegranate Raita Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POMEGRANATE RAITA



Pomegranate Raita image

Provided by Nigella Lawson : Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 4

1 1/2 cups natural yogurt
3 scallions, finely chopped
1 pomegranate, to give 1/2 cup pomegranate seeds
Scant 1/2 teaspoon salt

Steps:

  • Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end.
  • Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish.

CURRY CRUSTED LEG OF LAMB WITH POMEGRANATE RAITA



Curry Crusted Leg of Lamb with Pomegranate Raita image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

1 1/2 cups Greek yogurt
2 tablespoons pomegranate molasses
1/2 cup coarsely chopped cucumber
1/4 teaspoon ground black pepper
Kosher salt
1 tablespoon chopped fresh mint leaves, optional
6 tablespoons ancho chile powder
4 teaspoons ground cumin
4 teaspoons ground coriander
4 teaspoons ground fennel
4 teaspoons ground turmeric
2 teaspoons ground cardamom
2 teaspoons ground cloves
2 teaspoons ground chile de arbol
2 teaspoons ground black pepper
1/4 cup canola oil
1 boneless (5 to 7-pound) leg of lamb, butterflied
Canola oil, as needed
Kosher salt

Steps:

  • Combine the yogurt, pomegranate molasses, cucumber, cumin and black pepper in a bowl. Season with salt, then cover and refrigerate for at least 30 minutes. Add the chopped mint just before serving, if desired. Refrigerate until ready to serve.
  • Heat a grill to medium heat.
  • Combine the spices in a small bowl. Stir in enough oil to make a paste and set aside. Brush the lamb leg with some canola oil and season top side of the meat with the curry rub. Let it sit at room temperature for 30 minutes.
  • Season the lamb with salt, to taste. Put it on the grill, spice side down, and cook until slightly charred and a crust as formed. At this point, flip the leg over, close the grill cover and cook to a medium-rare doneness. Remove the meat from the grill to a cutting board, loosely tent it with foil and let it rest for 15 minutes. Thinly slice the lamb, against the grain, and arrange the meat on a serving platter. Serve with the raita.

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY



Herb-crusted leg of lamb with red wine gravy image

Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest

Provided by James Martin

Categories     Main course

Time 2h25m

Number Of Ingredients 16

2 ¼kg leg of lamb
3 small garlic cloves , sliced
2 onions , cut into chunks
1 carrot , cut into chunks
2 tbsp Dijon mustard
175g white breadcrumb (a few days old is best)
small bunch parsley , finely chopped
small bunch mint , finely chopped
5 rosemary sprigs, leaves finely chopped
2 fat garlic cloves , crushed
3 ½ tbsp olive oil
2 tbsp plain flour
400ml red wine
1l lamb or beef stock
1-2 tsp Dijon mustard
knob of butter

Steps:

  • Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
  • Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
  • Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
  • To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium

LEFTOVER LAMB CURRY



Leftover Lamb Curry image

The original recipe for this curry is made with lamb loin chops but since they are so expensive, I tried making it with leftover roast lamb. It was a big hit. This is now my standby recipe whenever we don't finish a leg of lamb.

Provided by Irmgard

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 -3 cups cubed cooked lamb
1 onion
1 apple, peeled and cored
1 stalk celery
2 cloves garlic
2 tablespoons curry powder
1/4 teaspoon dried thyme
1 cup chicken stock
1/2-1 cup chopped canned tomato
salt and pepper

Steps:

  • Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
  • Melt the butter in a skillet and cook the vegetables until softened but not browned.
  • Stir in the curry powder and thyme; cook, stirring, for 1 minute.
  • Stir in the chicken stock and tomatoes; simmer for two minutes.
  • Season with salt and pepper; add more curry powder if desired.
  • For a smooth sauce, puree in the food processor and pour back into the skillet.
  • Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
  • Serve over rice.

CURRIED SPICES CRUSTED RACK OF LAMB



Curried Spices Crusted Rack of Lamb image

This roast Rack of lamb recipe has become a regular dish in my household. Served with either a medley of roasted vegetables, salad, pasta or rice it is always a winner. Such dishes always makes an impact, served like the arm of honour or sliced into chops, I find this cut of meat is so delicious. I like meat on the bone and this one is just perfect, like we know meat cooked with bone has so much flavour - and this one is no exception. Served as a casual meal or on a special occasion there are certain dishes that fit the bill always with minimal effort. This rack of lamb is so delicious and full of flavour, it is a pleasure to serve. I usually have this rack with a cheese or herb crust but this time it had to be different so we have a curried crust rack of lamb - which turned out to be so succulent and aromatic I had to share this recipe with you all. I used to think such dish was difficult but surprisingly it required so little effort and far easier than I anticipated. Coated with a simple mild spices and curry powder, the flavours are quite exceptional. Serve alongside simply saffron rice or roasted seasonal vegetables makes such and an elegant dinner party meal.

Provided by Brinda's MauritiusDelights

Time 35m

Yield Serves 2

Number Of Ingredients 9

1 rack of lamb - french trimmed (approximately 6 chops)
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp chilli powder
• 2 tsp olive or rapeseed oil
• 5-6 curry leaves - finely sliced
• 1 clove garlic finely crushed
• 1tsp fresh ground ginger
• Coarse salt and freshly ground pepper

Steps:

  • Start by preparing the seasoning mixture. Place all the dry ingredients in a small bowl mix all well. Place the lamb rack in a dish and rub the dry seasoning mixture all over. Sprinkle with the oil and set aside to marinate for at least 1 hour (this is my preferred way of doing it but you can always cook it straight away)
  • When ready to cook, preheat oven to 200°C, place an ovenproof dish on the middle rack in the oven to heat up.
  • Heat a large cast-iron skillet over medium-high heat with a little drizzle of oil and leave until very hot. Place the lamb rack on the hot skillet, starting with the fatty side first and sear until golden brown all over. It is important to turn the rack on all sides and sear all around (2 minutes on each sides), the slightly roasted (not burnt) spices including the curry powder will enhance the flavour of the meat. I tend to use a tong to hold the rack which you control of the meat and also making sure the searing is even.
  • Using an oven glove remove the hot dish from the oven and place the seared lamb rack in the dish. Carefully wrap the lamb ribs with kitchen foil; this will prevent them from drying out and burn.
  • Drizzle with the melted fat from the pan all over the meat. Transfer to the oven and roast for about 15 - 20 minutes or until the top layer is nicely browned. (You can use a kitchen thermometer to check the meat temperature, inserted diagonally into the thickest part of the meat if register 60°C for medium rare.
  • Remove from the oven and transfer onto a cutting board. Leave to stand for 5 -10 minutes before carving into chops.
  • Serve with a medley of roasted vegetable or saffron rice and a tangy, spicy tomato chutney.

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

More about "curry crusted leg of lamb with pomegranate raita recipes"

CURRY CRUSTED LEG OF LAMB WITH POMEGRANATE RAITA
curry-crusted-leg-of-lamb-with-pomegranate-raita image
2015-09-04 1) For the raita: Combine the yoghurt, pomegranate treacle, cucumber, cumin and black pepper in a bowl. Season with salt, then cover and …
From foodnetwork.co.uk
Cuisine Indian
Category Main-Course, Lunch
Servings 8


LAMB CURRY WITH RAITA | HEALTHY RECIPE | WW UK
In a small bowl, combine the curry powder, ¾ tsp cumin and cinnamon, then season and set aside. Heat ½ tablespoon of the oil in a large casserole or nonstick pan set over a medium-high heat. Season the lamb with a little of the spice mixture then cook, in batches, for 2-3 minutes until browned all over. Transfer the lamb to a plate, using a ...
From weightwatchers.com


CURRY CRUSTED LEG OF LAMB WITH POMEGRANATE RAITA RECIPES
Pomegranate Au jus: Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar. Reduce by half. Add the stock and reduce, skimming as …
From tfrecipes.com


SEARCH FOR RECIPES ADVANCED SEARCH
Search for Recipes Advanced Search. Advanced Search. Recipes See more. Curry crusted leg of lamb with pomegranate raita. Prep Time. 25 mins. Cook Time. 40 mins. Serves. 8. Difficulty. Medium. Griddled leg of lamb with pomegranate molasses. Prep Time. 10 mins. Cook Time. 60 mins. Serves. 6. Difficulty ...
From foodnetwork.co.uk


POTATO-CRUSTED LAMB CURRY - RICARDO CUISINE
Transfer the curry in a 33 x 23-cm (13 x 9-inch) baking dish. With the rack in the middle position, preheat the oven to 170 °C (325 °F). With a mandolin, thinly slice the potatoes and arrange in a rosette on the lamb.
From ricardocuisine.com


SIMPLE LAMB CURRY WITH CARROT RAITA - RECIPE - THE NEW ...
2012-02-17 1. Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and 1/2 teaspoon salt and mix well. Marinate at room temperature 30 …
From nytimes.com


POMEGRANATE LAMB CURRY - BIFFEN'S KITCHEN
2017-10-04 My Pomegranate Lamb Curry is a great way of giving tender lamb a spicy, fresh edge. This easy recipe only takes 35 minutes but doesn’t compromise on the flavour. Make sure you give the diced lamb time to marinate in the fridge overnight for a full flavour. If you want to go the extra mile… Add some of my 7-minute to make pink pickled onions on top to really impress …
From biffenskitchen.com


LAMB CURRY AND TURMERIC RICE WITH CUCUMBER RAITA RECIPE ...
Pat dry the Lamb Shoulder (12 oz) with paper towels. Step 5. In a small saucepan, saute sliced onion with one teaspoon of oil, Cumin Seeds (1 tsp) , and half of the Ground Turmeric (1/2 tsp) . Saute for two minutes over medium heat. Step 6. Add one cup of water, Basmati Rice (2/3 cup) , and Salt (1/4 tsp) . Stir.
From sidechef.com


BOBBY FLAY'S GRILLED PORK LOIN - FOOD NEWS
Bobby prepares curry-crusted leg of lamb with a pomegranate raita and saffron-basmati-rice salad, while Henry grills Middle Eastern-style leg of lamb and grilled stuffed zucchini. A pork tenderloin is seasoned with salt and then coated with Bobby Flay's New Mexican Spice rub. The rub is a combination of ancho chili powder, brown sugar, the pasilla powder I made from dried …
From foodnewsnews.com


LAMB LEG CURRY RECIPE | INDIAN SPICY ROAST LEG OF LAMB
2015-02-11 lamb leg curry with rice Roasted Lamb Leg Curry is a spicy Indian dish, which when cooked properly will give you a taste to remember for a long time. If the meat has just the right tenderness with the rich aroma and diverse taste of the Masala Curry, served with plain Basmati rice,, you’ll have an true authentic experience of an Indian recipe.
From tangylife.com


CURRY BRAISED LAMB LEG RECIPE - COUNTRY GROCER
Directions. Preheat oven to 350º F. Preheat a medium fry pan on medium heat. Season the lamb leg all over with coarse salt and pepper, add a little oil to the pan and place in the lamb. Brown lamb nicely on all sides and then set aside. Puree the onion and tomato in a food processor or a powerful blender separately and keep them separate.
From countrygrocer.com


10 BEST LEG OF LAMB CURRY RECIPES - YUMMLY
2022-02-18 Spring Lamb Stew RachelHanawalt. leg of lamb, pearl onions, turnips, butter, frozen peas, asparagus and 12 more. Sweet Potato Napoleon with Lamb and Sweet and Sour Chutney. On dine chez Nanou. olive oil, pistachios, onion, allspice, butternut squash, balsamic vinegar and 17 more.
From yummly.com


CURRY CRUSTED LEG OF LAMB WITH POMEGRANATE RAITA | …
May 13, 2014 - Get Curry Crusted Leg of Lamb with Pomegranate Raita Recipe from Food Network. May 13, 2014 - Get Curry Crusted Leg of Lamb with Pomegranate Raita Recipe from Food Network. May 13, 2014 - Get Curry Crusted Leg of Lamb with Pomegranate Raita Recipe from Food Network. Pinterest . Today. Explore. When autocomplete results are …
From pinterest.com


SLOW COOKED LAMB SHAWARMA - RECIPETIN EATS
2018-01-24 More Roast Lamb Recipes. I love a good roast lamb – so I’ve shared a few over the years! Classic Roast Lamb Leg with Gravy – the classic, perfectly blushing pink inside. Slow Roast Leg of Lamb – infused with garlic and rosemary flavours, slow roasted until fall apart tender!. Greek Butterflied Leg of Lamb – quick to cook on the barbecue, or stovetop and finish …
From recipetineats.com


10 BEST LAMB FILLET LEG RECIPES | YUMMLY
sunflower oil, basmati rice, gluten, lamb fillets, onions, fresh curry leaves and 6 more Lamb, Broad Bean and Rocket Salad with Mint and Feta Bron Marshall extra-virgin olive oil, feta, lemon, fresh mint, lamb fillets and 5 more
From yummly.com


CURRY CRUSTED LEG OF LAMB WITH POMEGRANATE RAITA RECIPE
Recipe of Curry Crusted Leg of Lamb with Pomegranate Raita Recipe food with ingredients, steps to cook and reviews and rating.
From crecipe.com


BOBBY FLAY SPICE RUB RECIPES ALL YOU NEED IS FOOD
Bobby Flay and Brooklynite Henry Tenney grill lamb two ways. Bobby prepares curry-crusted leg of lamb with a pomegranate raita and saffron-basmati-rice salad, while Henry grills Middle Eastern-style leg of lamb and grilled stuffed zucchini. A pork tenderloin is seasoned with salt and then coated with Bobby Flay's New Mexican Spice rub.
From stevehacks.com


CURRY CRUSTED LEG OF LAMB WITH POMEGRANATE RAITA | RECIPE ...
Feb 19, 2014 - Get Curry Crusted Leg of Lamb with Pomegranate Raita Recipe from Food Network
From pinterest.co.uk


LEG OF LAMB AND TURMERIC RECIPES (47) - SUPERCOOK
Supercook found 47 leg of lamb and turmeric recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list leg of lamb and turmeric. Order by: Relevance. Relevance Least ingredients Most ingredients. 47 results. …
From supercook.com


CURRY LEG OF LAMB RECIPE
Get one of our Curry leg of lamb recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Orange and Cumin Leg of Lamb with Roasted Tomatoes How to make a simple roast that tastes bright? This orange and cumin leg of lamb with roasted tomatoes and garlic recipe. Bookmark. 45 min; 8 Yield; 98% Greek roast lamb It is a well known fact …
From crecipe.com


GRILL IT! WITH BOBBY FLAY ALL EPISODES - TRAKT.TV
2008-07-06 Henry grills a flavorful Middle Eastern Style Leg of Lamb with Grilled Stuffed Zucchini while Bobby serves his Curry Crusted Leg of Lamb with a Pomegranate Raita and some Saffron Basmati Rice Salad. After a long day of grilling, Bobby and Henry whip up some well-deserved cocktails-a Whiskey Hot & Sour and a Spiked Mango Iced Tea. Recipes in This …
From trakt.tv


CURRY CRUSTED LAMB BREASTS WITH THAI BASIL RAITA RECIPE
Preheat oven to 275 degrees F. Mash the garlic, ginger and salt together to make a paste. Rub this all over the lamb breast. Mix the spices together then sprinkle on both sides of the breast. Roast for about 3 hours or until the the meat is fork tender and pulls away from the bones. For the raita, just whisk the ingredients together and salt to ...
From norecipes.com


SLOW-COOKED CURRIED LEG OF LAMB RECIPE | DELICIOUS. MAGAZINE
Heat a glug of oil in the casserole over a medium heat. Add the crushed spices and gently toast for 1-2 minutes until fragrant. Add the chilli flakes, cumin, coriander and turmeric and toast for a minute, then add another glug of oil and the onions, garlic, ginger and fresh chillies. Gently fry for 5 minutes or so, stirring every now and then.
From deliciousmagazine.co.uk


BOBBY FLAY CRUSTED RICE - ALL INFORMATION ABOUT HEALTHY ...
Crispy Rice Recipe | Ayesha Curry | Food Network tip www.foodnetwork.com. Steam until the rice is fully cooked and a golden brown crust has formed on the bottom, about 50 minutes. Spoon the loose rice onto a platter, then use a firm … 127 People Used More Info ›› Visit site > Chefs See Rice Flour as a Secret Ingredient to Make ... great www.usarice.com. Lifestyle guru …
From therecipes.info


ANARDANA GOSHT (LAMB COOKED IN POMEGRANATE) - OLIVEMAGAZINE
2016-09-28 Step 1. Toss the diced lamb with the malt vinegar in a bowl and set aside. Tip all the spices for the spice mix into a spice grinder and whizz (or pound in a mortar with a pestle) to a fine powder. Step 2. Heat 2 tbsp rapeseed oil in a large pan and cook the ginger and garlic until light brown. Add the onions and cook, stirring, until dark brown.
From olivemagazine.com


10 BEST LEG OF LAMB CURRY RECIPES - YUMMLY
Spring Lamb Stew RachelHanawalt. carrots, balsamic vinegar, kamut, butter, bay leaves, pearl onions and 12 more. Sweet Potato Napoleon with Lamb and Sweet and Sour Chutney. On dine chez Nanou. mint, ground ginger, onion, raisins, ground cinnamon, rocket and 17 more.
From yummly.co.uk


SLOW COOKED PASANDA LAMB LEG | PATAK'S INDIAN CURRY ...
7.Pour some oil into a deep sided roasting tin / tray, cover with a layer of greaseproof paper and place the leg of lamb in the try. Cover the leg with any spare marinade and slices of butter. 8. Cover with a lid or 2-3 layers of foil. 9. Cook in the pre-heated oven for 4 hours (depending on the size of the lamb’s leg and type of the oven ...
From pataks.co.uk


Related Search