Lamb White Bean Curry Recipes

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INDIAN LAMB CURRY



Indian Lamb Curry image

This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.

Provided by Veena Azmanov

Categories     Dinner     Lunch     Main Course

Time 1h50m

Number Of Ingredients 24

2 lb Lamb (leg or shoulder, cut into 2-inch pieces)
1 tbsp Oil (Cooking or Olive oil )
1 tbsp Ghee (or oil)
2 tbsp Garlic (4 large garlic cloves minced)
2 tbsp Ginger (3-inch fresh ginger grated)
3 cups Onions (red or brown finely chopped)
1 cup Tomatoes (chopped)
¾ cup Yogurt (Greek, plain)
1 tbsp Lemon juice
½ tsp Black pepper
1 tsp Kosher salt
2 Cinnamon stick
8 Cloves
8 Green cardamoms
2 Black cardamoms
3 Bay leaves
1 Mace ((optional))
2 tbsp Coriander powder
¾ tbsp Cumin powder
¼ tsp Turmeric powder
1 tbsp Cayenne (hot)
1 tbsp Paprika (sweet)
1 tbsp Fenugreek leaves ((optional))
½ tsp Garam masala powder

Steps:

  • In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
  • Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
  • Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
  • Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
  • Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
  • Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
  • When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
  • Garnish with fresh cilantro or parsley.

Nutrition Facts : Calories 454 kcal, Carbohydrate 13 g, Protein 23 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 95 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

LAMB CURRY WITH PEAS



Lamb Curry with Peas image

For this curry, cubes of lamb become meltingly tender and richly flavored after a long, slow braise with spices like cinnamon, cardamon and turmeric. Thick Yukon Gold potatoes and frozen peas add some additional texture, while a half cup of whole-milk yogurt adds a refreshing creaminess. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

2 pounds lamb stew meat
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, diced
1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 cup frozen peas
1/2 cup plain whole-milk yogurt
Cooked basmati rice, for serving
Chopped fresh mint, for topping

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.

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

WEST INDIAN LAMB CURRY



West Indian Lamb Curry image

Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. If you have time to make it the day before, it gets better as it sits, and gives you a chance to scoop some of the fat off the top of the stew before reheating over a low flame. And if you can procure goat, use it here in place of the lamb.

Provided by Melissa Clark

Categories     dinner, curries, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds boneless lamb (or goat) stew meat, cut into 2-inch chunks
1 tablespoon plus 2 teaspoons curry powder
1 tablespoon kosher salt, more to taste
1 teaspoon ground ginger
1 teaspoon black pepper
1 large white onion, coarsely chopped
2 scallions, coarsely chopped
4 garlic cloves, smashed and peeled
1/2 inch fresh ginger, peeled if desired and coarsely chopped
4 whole allspice berries
2 thyme sprigs, leaves stripped
4 tablespoons extra-virgin olive oil, more as needed
1 1/2 cups diced potato
1 cup diced carrots
1 to 2 small Scotch bonnet peppers, seeded and chopped
Cooked white rice or coconut rice, for serving (see note)
Lime wedges, for serving
Mango chutney or mango pickle, for serving
Fresh cilantro leaves, for serving

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.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 580 milligrams, Sugar 2 grams, TransFat 0 grams

LAMB AND BUTTER BEAN CURRY



Lamb and Butter Bean Curry image

The butterbeans in this dish give an interesting and healthy additiion, it is a wonderful marriage of dried beans and meat.

Provided by Brian Holley

Categories     Curries

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 20

3 lbs lamb, cubed
6 ounces butter beans, soaked overnight
1 pint water
1 teaspoon salt
1 inch fresh ginger, chopped
4 garlic cloves, chopped
4 tablespoons oil
1 large onion, chopped
3 dried red chilies
2 cinnamon sticks, broken up
1 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1 teaspoon turmeric
1/4 teaspoon chili powder
2 tablespoons tomato puree
3 black cardamom pods, split open
5 cloves
1/4 pint warm water
1/2 lemon, juice of
coriander leaves (optional)

Steps:

  • Drain the soaked butterbeans.
  • Into a large pan put the butterbeans and the water, bring to the boil, reduce the heat and simmer for 30 minutes.
  • Crush to a pulp the ginger and garlic with the salt.
  • Mix together the ground coriander, cumin, turmeric and chilli powder with 3 tbsp water to make a paste.
  • Heat the oil and fry the onions, chillies and cinnamon sticks for 5 minutes.
  • Add the garlic and ginger pulp and cook for 2 minutes Add the spice paste and cook for 5 minutes.
  • Add the meat, increase the heat and fry for 5 minutes Stir often.
  • Add the tomato, cardamoms and the cloves, stir in the warm water, bring to the boil, lower the heat, cover with a lid and simmer for 1 hour.
  • To the meat add the butterbeans and their cooking water. Bring to the boil, cover the pan and simmer 15 minutes.
  • Remove from the heat stir in the lemon juice and serve garnished with the coriander leaves if using.

Nutrition Facts : Calories 470.1, Fat 32.1, SaturatedFat 10.6, Cholesterol 120, Sodium 560.5, Carbohydrate 10.4, Fiber 2.3, Sugar 2.7, Protein 34.2

LAMB & WHITE BEAN CURRY



Lamb & White Bean Curry image

No idea where this one came from. All I know it's torn from a magazine, I think it's Sunset but I'm not sure. Sometime, years ago, I wrote "GOOD" on the margin. Well I didn't lie, it is good. The prep time does not include preping the side boys. Invite some friends for supper hand them a nice glass of wine and a knife and everyone have fun slicing and dicing. You will all appreciate the meal more for the sharing.

Provided by Pierre Dance

Categories     Curries

Time 8h30m

Yield 8-9 serving(s)

Number Of Ingredients 12

1 lb small white beans, sorted & washed
2 cups boiling water
1 cup dry sherry (NOT COOKING SHERRY)
2 medium red onions, chopped
3 cloves garlic, minced
1/2 red bell pepper
1/2 green bell pepper
1 large granny smith apple, cored,chopped
2 tablespoons Madras curry powder (I buy mine whole & grind it just before use.)
2 lbs lean boneless lamb, trimmed of fat,cut into 1 inch cubes
1 teaspoon finely ground cumin seed
1/4 teaspoon turmeric

Steps:

  • Combine all except the meat in a crock pot.
  • Mix well.
  • Stir in the Lamb.
  • Cover, cook on high for 1 hour.
  • Reduce heat to low, stir.
  • Cover, cook for 6-7 hours,'til beans are just tender. Always simmer curries slowly for a long time to bring out the full flavor of all the ingredients.
  • Serve on a bed of Basmati Rice cooked in chicken stock with a green Cardamom pod.
  • Serve the traditional"side boys", chutney, chopped peanuts, chopped green onions (whites& light green), raisins, grated coconut, Dried currents, chopped dried apricots, chopped dried mango, chopped dried papaya, the list is almost endless.

Nutrition Facts : Calories 278.5, Fat 2.9, SaturatedFat 0.9, Cholesterol 23, Sodium 32.1, Carbohydrate 25.2, Fiber 4.6, Sugar 5.7, Protein 12.1

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