Curry Lamb Chicken Pork Or Shrimp Recipes

JAMAICAN CHICKEN CURRY

Steps:

• Press the Sauté button on your Instant Pot. Add the oil, and sauté the onions and carrots until the onions are translucent.
• Add in everything else to the Instant Pot, stir, secure the lid and close the vent. Press the manual button, and adjust to 25 minutes on high pressure.
• When the cooking time is up, turn off the Instant Pot and open the steam valve for a quick release. When the steam is completely gone, open the lid.
• Serve over brown rice or riced cauliflower.

CURRY - LAMB, CHICKEN, PORK OR SHRIMP

Steps:

• Melt butter or margarine with onions in the top of a double boiler, or in a saucepan over medium heat, stirring occasionally until onions are translucent.
• Combine flour, curry powder, sugar, salt, dry mustard and dry ginger.
• Add to butter & onion mixture.
• Stir until blended.
• Slowly whisk in the milk, stirring until smooth.
• Cook until mixture has thickened, about 5-10 minutes.
• Stir in the chopped meat.
• Heat through.
• Serve over rice.

LAMB (OR CHICKEN OR VEAL) WITH CABBAGE STEW

Steps:

• In a dutch oven brown the meat, half at a time, in hot butter. Set meat aside. Add the onion; cook till the onion is tender but not brown. Drain off the fat. Return the meat to the dutch oven. Stir in the water, peppercorns, bay leaves, dill and salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
• Add the cabbage; cook uncovered, for 10 minutes. Cover and simmer 30 minutes more. Remove from the heat; discard the bay leaves and peppercorns. Serve with a dollop of sour cream, if desired.

20 BEST SLOW COOKER CURRIES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

LAMB CURRY WITH PEAS

Steps:

• Season the lamb with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the lamb in a single layer and brown, turning once, 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
• Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
• Add the tomatoes to the pot and cook, stirring, until they break down, 4 to 5 minutes. Add the lamb and any juices from the plate. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
• Tuck the potatoes among the lamb pieces, submerging them in the liquid; season with 1/2 teaspoon salt. Cover and simmer until the potatoes are cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes occasionally, until the curry is thickened, 8 to 10 minutes. Stir in the peas and heat through.
• Remove the curry from the heat and stir in the yogurt. Thin with water, if necessary; season with salt. Serve with rice and top with mint.