Lamb And Tomato Curry 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

LAMB AND TOMATO CURRY



Lamb and Tomato Curry image

From Vij's in Vancouver. Adjust the quantity of cayenne in this recipe according to how much "heat" you prefer. As with most spicy casseroles, the flavours of this curry will improve on standing, but add the fresh coriander just before serving. If cumin seeds are unavailable, substitute an additional 1 tsp. (5 mL) ground cumin. This was one of Mean Chefs recipes which I was lucky enough to adopt, have made it as stated and it is delicious!

Provided by Evie3234

Categories     Curries

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1/4 cup canola oil
2 lbs boneless lamb shoulder, trimmed of excess fat and cut into 1 inch cubes
1/4 cup butter
2 tablespoons cumin seeds
4 garlic cloves, minced
2 inches fresh ginger, minced
2 medium onions, chopped
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon turmeric
1/2-1 teaspoon cayenne
10 whole cloves
3 inches cinnamon sticks
1 cup plain yogurt
6 medium tomatoes, peeled and each cut into six pieces or 1 1/2 cups canned tomatoes with their juice
1 cup water
1 teaspoon salt
1/2 cup chopped fresh coriander

Steps:

  • Heat 2 tbsp canola oil in a large heavy saucepan over medium-high heat.
  • Cook lamb, in batches, for 3 to 5 minutes, until browned on all sides.
  • With a slotted spoon, remove lamb to a plate as each batch browns, and add more oil to the saucepan as necessary.
  • Wipe out the saucepan with paper towels and Melt 2 tablespoons butter in the same saucepan over low heat.
  • Add cumin seeds and cook, stirring, for 1 minute, until seeds start to sizzle (omit this step if substituting ground cumin).
  • Add garlic and ginger, then cook, stirring for 1 minute, until garlic is softened.
  • Add onions, increase heat to medium-low, then cook, stirring for 7 to 10 minutes until onions are golden brown.
  • Add remaining butter, then stir in ground coriander, ground cumin, turmeric, cayenne, cloves and cinnamon.
  • Increase the heat to medium, then cook, stirring often, for 5 minutes, until butter starts to separate from the spice mixture.
  • If spices start to stick to the bottom of the saucepan, add more butter or lower the heat slightly.
  • Stir in yogurt, then cook, stirring often, for 3 to 4 minutes, until butter starts to separate again.
  • Stir in tomatoes, water and salt, adding a little more water if the fresh tomatoes are not very juicy (at this stage the curry should be the consistency of thick soup).
  • Return lamb to the saucepan, then bring curry to a boil over medium heat.
  • Reduce heat to low, then simmer, covered, for about 1 hour.
  • Remove lid and cook over medium-low heat, stirring occasionally, for 30 to 45 minutes, until juices have thickened slightly and lamb is tender.
  • Just before serving, adjust seasoning to taste and stir in fresh coriander.

Nutrition Facts : Calories 952.7, Fat 78.1, SaturatedFat 30.8, Cholesterol 201.8, Sodium 854.4, Carbohydrate 21.3, Fiber 5, Sugar 10.3, Protein 43.7

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