LAMB & MANGO CURRY
You can't beat a big hearty curry for a crowd. Serve this tomato-based spice pot with green chillies on the side for those who like things really spicy
Provided by Jane Hornby
Categories Main course
Time 2h55m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the onions, ginger and garlic in a food processor and blitz to a paste. If you don't have a processor, just chop very finely. Heat the oil in a deep flameproof casserole dish and fry the paste for 10 mins. Add some salt, the spices and tomato purée, then fry for 2-3 mins more until aromatic.
- Stir in the lamb and cook for a few mins until it changes colour all over - it doesn't need to brown. Tip in the coconut milk, tomatoes and 100ml water, and bring to a simmer. Cover with a lid, leaving a gap for some steam to escape, and transfer to the oven for 1½ hrs.
- Stir in half the mangoes, and cook for 1 hr more until the lamb is melting and tender. When it's ready, let the curry sit for 10 mins, then spoon off any excess fat from the top. Partly stir in the remaining mangoes, scatter with the coriander and drizzle with the reserved coconut milk. Serve with rice, chutneys and pickles of your choice.
Nutrition Facts : Calories 421 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
GUEST CONTRIBUTOR
Indian-inspired cuisine continues to grow in popularity, quickly making its way into the Western culture as a norm. This Indian-inspired Lamb Loin Chops with Mango Sauce is a decadent, fresh and delicious meal made with ripe mango, fresh jalapeno, fresh mint and American Lamb loin chops. The flavor combinations are out of this world! Recipe and image provided by the American Lamb Board.
Provided by By Guest Contributor | March 1, 2018 10:12 am
Time 22m
Yield 4
Number Of Ingredients 7
Steps:
- 1 Mix cumin, pepper, and brown sugar. Rub mixture on both sides of lamb chops. 2 Combine mango, jalapeño, and mint for the sauce. 3 Grill chops over medium coals for about 6 minutes on each side or to the desired degree of doneness. 4 Spoon mango sauce over lamb chops.
SPICED LAMB CHOPS WITH MINT-MANGO SAUCE
Categories Lamb Backyard BBQ Dinner Lime Mango Mint Spice Hot Pepper Grill/Barbecue Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16 servings as part of buffet
Number Of Ingredients 19
Steps:
- For mint-mango sauce:
- Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. (Can be made 1 day ahead.)
- For lamb chops:
- Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.
TEQUILA SUNRISE LAMB CHOPS WITH MANGO SALSA
Forget serving a cocktail alongside lamb chops; try infusing the taste! Mango salsa adds fruity flavor, and a tequila marinade tenderizes the chops.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Mix dressing mix, 1/2 cup oil, vinegar, tomato juice, tequila, 1/4 cup honey, worcestershire sauce and red pepper until blended. Pour 3/4 cup over chops in shallow dish; turn over to evenly coat. Refrigerate remaining dressing mixture for later use. Refrigerate chops 2 hours to marinate.
- Meanwhile, combine remaining honey, remaining oil, mangos, pineapples, onions and jalapeño peppers. Refrigerate until ready to use.
- Heat grill to medium heat. Remove chops from marinade; discard marinade. Grill chops 8 to 10 min. on each side or until done (160°F), brushing occasionally with the reserved dressing mixture. Serve topped with the mango salsa.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
GRILLED LEG OF LAMB WITH MANGO AND MINT SAUCE
Steps:
- Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator.
- Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.
- Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing.
- In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving.
- Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs.
GRILLED LAMB CHOPS WITH SPICY MANGO SAUCE
Categories Blender Lamb Quick & Easy Backyard BBQ Mango Summer Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Prepare grill.
- Peel, pit, and coarsely chop mango. Finely chop shallot. In a blender purée mango and shallot with lime juice, sugar, cayenne, and salt and pepper to taste until smooth. Transfer sauce to a bowl and if too thick whisk in some water, 1 tablespoon at a time. Pat lamb dry and season with salt and pepper. Grill lamb on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
- Serve chops topped with sauce and garnished with lime wedges and cilantro.
LAMB WITH MANGO SAUCE
Provided by Food Network
Categories main-dish
Time 55m
Yield 2 to 3 servings
Number Of Ingredients 21
Steps:
- For the curried mango sauce: Pour the oil into a medium-size saucepan over medium heat and, when it gets hot, add the garlic, ginger and onions. Cook until the onions are very soft and beginning to caramelize, 3 to 5 minutes. Add the garam masala, coriander, cumin, turmeric and cayenne pepper and stir as the spices toast and become aromatic, about 1 minute. Add the mango puree and stir well to combine. Season with salt and pepper and then let simmer for about 15 minutes. Keep warm.
- For the crusted lamb rack: Preheat the oven to 400 degrees F. Oil a baking pan. Mix the fenugreek, coriander, garam masala, fennel, paprika, salt and pepper together in a shallow dish. Then press the lamb rack into it, rolling it back and forth making sure it is well coated. Place in the prepared pan and roast until it reaches the desired level of doneness, 15 to 20 minutes for medium-rare. Let rest before slicing. Serve the lamb with the mango sauce.
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SPICED LAMB CHOPS WITH MINT-MANGO SAUCE RECIPE - BON APPéTIT
From bonappetit.com
Servings 16
- Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. DO AHEAD Can be made 1 day ahead.
- Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.
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- Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or line baking sheet with foil (to make it easier to clean the glaze from the pan).
- In a small bowl, combine the honey, vinegar, Mrs’ Dash Original, cumin, Mango Hot Sauce, and a pinch each of salt and pepper.
- If necessary, remove and trim the lamb so that only a thin layer of fat remains, being careful not to remove all the fat. Clean your meat accordingly and pat dry. Season the rack generously with salt and pepper. Roast for 5 minutes.
- Remove and brush with spice mixture. Return to oven and roast for 10 minutes. Remove and brush again with spice mixture and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan, until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare. In the last 5 to 10 minutes of roasting, lower the oven heat to 350°F and continue brushing and roasting.
LAMB CHOPS WITH MANGO HONEY RECIPE - GERARD CRAFT - FOOD & …
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Servings 8Total Time 50 minsCategory Meat & Poultry Recipes, Lamb Recipes
- Stir together scallions, soy sauce, ginger, lime juice, and jalapeño in a large ziplock plastic freezer bag. Add lamb to bag, and seal, squeezing out as much air as possible. Refrigerate lamb 6 hours or up to overnight.
- Heat a medium skillet over medium-high; add green peppercorns, coriander, and anise. Cook, stirring often, until toasted and aromatic, about 1 minute. Stir in mango nectar, and cook, without stirring, until liquid is reduced by half, about 8 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl; discard solids. Stir in honey, and set aside. (Do not refrigerate.)
- Preheat a gas grill to very high (500°F and up) on one side, or push hot coals to one side of a charcoal grill. Remove lamb from marinade; discard marinade. Place lamb on oiled grates over lit side of grill. Grill, covered, turning often, until seared on all sides, about 6 minutes. Transfer lamb to unlit side of grill, fat side up. Grill, covered, until a thermometer inserted into thickest portion registers 130°F, about 25 minutes. Using rosemary as a brush, glaze lamb with mango honey. Transfer lamb to lit side of grill, and grill, turning often, to create a lightly charred crust, about 1 minute per side. Transfer lamb to a cutting board, and let rest 10 minutes. Cut between ribs into individual chops. Transfer chops to a platter, and sprinkle with sea salt. Serve with remaining mango honey.
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