Easylambcurry Recipes

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EASY INDIAN CURRIED LAMB



Easy Indian Curried Lamb image

Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.

Provided by mn

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 4

Number Of Ingredients 11

3 tablespoons canola oil
1 onion, finely chopped
4 cloves garlic, crushed
½ teaspoon cumin seeds, or to taste
1 pound lamb stew meat, cubed
3 tablespoons tomato paste
2 teaspoons ground coriander
2 teaspoons salt, or to taste
2 teaspoons garam masala
1 ½ teaspoons ground turmeric
1 teaspoon red chile powder, or to taste

Steps:

  • Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g

HOME-STYLE LAMB CURRY



Home-style lamb curry image

Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that's rich in iron and two of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 2h5m

Number Of Ingredients 14

thumb-sized piece ginger, ½ cut into matchsticks, the rest left whole
2 onions, quartered
4 garlic cloves
2 tbsp rapeseed oil
1 cinnamon stick
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp fennel seeds
750g leg of lamb, diced
400g can chopped tomatoes
1 red chilli or green chilli, deseeded and sliced
small bunch coriander, stalks finely chopped, leaves roughly chopped
basmati rice and mango chutney or raita, to serve

Steps:

  • Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
  • Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
  • Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
  • Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
  • Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
  • Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
  • Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
  • Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

Nutrition Facts : Calories 470 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium

EASY SLOW COOKER LAMB CURRY



Easy slow cooker lamb curry image

Use a slow cooker for this marvellous homemade lamb curry. The vibrant flavour will knock your socks off, and cooking the lamb slowly makes it meltingly tender

Provided by Rob Hughes

Categories     Dinner, Main course, Supper

Time 8h20m

Number Of Ingredients 15

650g lamb shoulder, cut into large chunks
2 tbsp rapeseed oil
2 onions, roughly chopped
5 garlic cloves, crushed
5cm piece of ginger, grated
2 tsp cumin
2 tsp garam masala
1 tsp cinnamon
1 tsp chilli powder (mild or hot)
1 green chilli, deseeded if you don't like it hot, chopped
1 tbsp tomato purée
300g Greek yogurt
1 small bunch coriander, chopped
2 tbsp toasted flaked almonds
rice, to serve

Steps:

  • Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
  • Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
  • Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
  • After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.

Nutrition Facts : Calories 624 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

LAMB CURRY



Lamb Curry image

We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.

Provided by JustJanS

Categories     Curries

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 kg boned and diced lamb shoulder
2 tablespoons oil
3 large onions, chopped
3 garlic cloves, chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons curry powder
3 teaspoons salt
2 tablespoons vinegar or 2 tablespoons lemon juice
3 large ripe tomatoes
2 fresh red chilies or 2 green chilies
2 tablespoons chopped of fresh mint
1 teaspoon garam masala
1 tablespoon chopped fresh coriander or 1 tablespoon mint

Steps:

  • Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
  • Add the curry powder, salt and vinegar and stir thoroughly.
  • Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
  • Add the tomatoes, chillies and mint.
  • Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
  • Add the garam masala and chopped coriander in the last 5 minutes of cooking.
  • *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

EASY LAMB CURRY



Easy Lamb Curry image

There's nothing nicer than a hearty curry in the dead of winter. But for that matter, curry is great any time, any season, and this fits the bill perfectly.

Provided by Sackville

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

600 g lamb fillets, cut into chunks
2 cloves garlic, minced
1 inch fresh ginger, grated
salt
1 green chili, deseeded and chopped
150 g plain yogurt
2 large onions, finely chopped
250 g cashew nuts
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground garam masala
1/2 cup meat stock
1/2 cup coconut milk
3 tablespoons olive oil

Steps:

  • Mix together the garlic, ginger and salt in a bowl.
  • Then add in the yoghurt, chilli and lamb.
  • Leave for 15 minutes.
  • Blitz the nuts in a food processor until ground to a paste.
  • Take a large frying pan or wok and heat the oil.
  • Add the onions and stir until they turn golden.
  • Add the spices.
  • Lift the meat out of its marinade and add to the pan.
  • Stir well until the meat is seared.
  • Add the marinade and meat stock.
  • Bring to a boil, then lower heat and cook until the lamb is done.
  • Add the nut paste and coconut milk.
  • Heat through and serve over rice, with a side dish such as naans or poppadums with chutney.

Nutrition Facts : Calories 1030.8, Fat 86.5, SaturatedFat 30.9, Cholesterol 115.9, Sodium 510.4, Carbohydrate 31.8, Fiber 3.5, Sugar 8.7, Protein 37.2

EASY LEFTOVER LAMB CURRY



Easy Leftover Lamb Curry image

Don't know what to with with leg of lamb leftovers? This easy lamb curry recipe will not disappoint! This recipe is also great with chicken! Serve with optional cilantro, shredded coconut, and peanuts as garnishes.

Provided by Hkwilkins1

Time 35m

Yield 6

Number Of Ingredients 8

2 cups diced leftover roast lamb
½ teaspoon salt
3 tablespoons butter, divided
1 medium onion, chopped
2 tablespoons mild curry powder
1 cup chicken broth
⅓ cup golden raisins
3 cups cooked white rice

Steps:

  • Sprinkle lamb with salt. Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm.
  • Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry. Cook for 1 minute. Return meat; add broth and raisins. Bring to a boil. Reduce to a simmer, cover, and cook for 10 to 12 minutes. Serve over rice.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 32.7 g, Cholesterol 85.7 mg, Fat 18.7 g, Fiber 1.7 g, Protein 22.2 g, SaturatedFat 8.9 g, Sodium 481.6 mg, Sugar 6.5 g

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