Monday Supper Curried Lamb And Chutney Rissolespatties Recipes

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MONDAY SUPPER! CURRIED LAMB AND CHUTNEY RISSOLES/PATTIES



Monday Supper! Curried Lamb and Chutney Rissoles/Patties image

A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it's just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy - perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy!

Provided by French Tart

Categories     Lunch/Snacks

Time 25m

Yield 6-8 Rissoles, 2-3 serving(s)

Number Of Ingredients 10

225 g cooked lamb (8 ounces) or 225 g beef (8 ounces)
450 g cold mashed potatoes (1 lb)
1/2 small onion, peeled and grated
1 -2 tablespoon chutney or 1 -2 tablespoon relish
1 -2 teaspoon curry powder
salt and pepper
1 egg, beaten
flour, for dredging
breadcrumbs, for coating
fat, for frying

Steps:

  • Mince or chop the cooked meat very finely and then add it to the mashed potatoes, mix well.
  • Add the grated onion, chutney, curry powder and season generously with salt and pepper to taste.
  • Turn the mixture onto a floured board and form a wide roll, about 6" to 8" long and 4" in diameter. Cut into 1" slices and shape into round cakes, coat with a little more flour and then dip them into the beaten egg and then coat them with the breadcrumbs. Place them on a plate and allow to chill for 30 minutes for firm up a little. (They can be frozen at this stage.).
  • Heat the fat in a frying pan or skillet over a medium heat and fry them gently on both sides until golden brown and crispy. Drain them well on kitchen paper before serving them warm with salad, tomatoes, chutneys, pickles and bread. Allow 2 to 3 rissoles per person depending on size.

HOT AND SWEET PEPPER CURRY SAUCE WITH CHICKEN, LAMB OR BEEF



Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 25

3 tablespoons vegetable, grapeseed or peanut oil
1 tablespoon ground coriander, a palmful
1 tablespoon ground cumin or cumin seed, a palmful
2 teaspoons turmeric, 2/3 palmful
2 cardamom pods, split, or 1/8 teaspoon ground cardamom
4 cloves garlic, thinly sliced or chopped
2 sweet red bell peppers, seeded and chopped
2 hot chile peppers, such as Fresno chiles, sliced
One 1-inch piece ginger root, grated
1 onion, finely chopped
Salt and freshly ground black pepper
2 cups passata or tomato sauce
1 cup chicken stock
1/2 cup mango chutney, such as Patak brand Major Grey's
1 large fresh bay leaf
1 small cinnamon stick
One 15-ounce can diced tomatoes
1 1/2 pounds boneless, skinless chicken, boneless leg of lamb or beef sirloin, cubed into bite-size pieces
2 limes, juiced
1 teaspoon sweet paprika
12 ounces farm spinach (bundles), stemmed and cleaned, coarsely chopped
Grilled naan bread and/or basmati rice
Plain Greek-style yogurt
Cilantro leaves
Thinly sliced scallions

Steps:

  • Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.
  • Heat the oil in a Dutch oven, then add the coriander, cumin, turmeric and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers, ginger, onions and some salt and pepper. Soften for 5 minutes partially covered, and then add the passata, stock, chutney, bay leaf, cinnamon stick and diced tomatoes. Simmer over low heat, about 1 hour. Remove the bay and cinnamon.
  • Add the marinated meat to the sauce and simmer to tender. Wilt the spinach into the sauce. Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.
  • Serve the curry with naan bread and/or over rice with a dollop of yogurt for mixing in. Garnish with cilantro and scallion slices.

CURRIED LAMB WITH APRICOTS



curried lamb with apricots image

Make and share this curried lamb with apricots recipe from Food.com.

Provided by chia2160

Categories     Stew

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 tablespoon oil
2 lbs lamb, cut in 1 inch cubes
2 onions, chopped
4 cloves garlic, chopped
2 jalapenos, seeded and chopped
1 teaspoon chopped ginger
4 cardamom pods
1 cinnamon stick
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon salt
fresh pepper
1/2 cup beef stock
1 1/2 cups chopped apricots
cooked white rice
mango chutney

Steps:

  • in a non stick skillet heat oil and brown lamb in batches, place in crockpot add onions, garlic, jalapeno, ginger and the rest of the spices, stir for 1 minute until fragrant.
  • add beef stock, mix well, pour over lamb in crockpot.
  • cook on low for 8-10 hours or high for 4-5 hours.
  • add apricots, cover and cook for 30 minutes more.
  • discard cinnamon stick, serve over rice with mango chutney.

Nutrition Facts : Calories 291.4, Fat 17.7, SaturatedFat 6.6, Cholesterol 80, Sodium 515.6, Carbohydrate 10, Fiber 1.8, Sugar 5.6, Protein 22.8

CURRIED LAMB WITH YOGURT



Curried Lamb with Yogurt image

Serve with rice, chutney and chappatis. Do other EastIndian dishes if you wish Like a nice lentil dish. Make the day ahead and reheat. Freezes well too

Provided by Bergy

Categories     Lamb/Sheep

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs cubed trimmed leg of lamb (1" cubes)
1 large onion, chopped
1 teaspoon fresh grated ginger
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon coriander
2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon mustard powder
1 teaspoon turmeric
1/4 teaspoon ground cardamom
2 tablespoons fresh lemon juice
1 cup water
salt and pepper
1/2 cup plain low-fat yogurt

Steps:

  • Combine all the spices, mix well.
  • Toss with the onion and the lamb.
  • Place all the ingredients except the yogurt into a large skillet and simmer covered for apprx 1 1/2 hours or until the lamb is tender, add a bit more water if necessary.
  • Stir in the yogurt.
  • Serve.

Nutrition Facts : Calories 508.8, Fat 31.8, SaturatedFat 13.6, Cholesterol 153.8, Sodium 162.1, Carbohydrate 8.9, Fiber 1.2, Sugar 4.1, Protein 44.8

CURRIED LAMB ON RICE



Curried Lamb on Rice image

Make and share this Curried Lamb on Rice recipe from Food.com.

Provided by PaulaG

Categories     Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb lean lamb, well trimmed and cubed
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon butter
1 cup beef broth
2 teaspoons curry powder
salt, to taste
1/4 teaspoon ground ginger
1 medium tomatoes, peeled, seeded, and chopped
1 1/2 tablespoons all-purpose flour
1/2 cup grated carrot
1/3 cup frozen peas, defrosted
2 cups cooked brown rice

Steps:

  • Over medium heat, melt the butter in a large non-stick skillet; add the lamb, onion, and garlic and cook about 5 minutes.
  • Stir in the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well.
  • Cover and simmer 30 to 40 minutes, or until the lamb is tender; stirring occasionally and adding water if the liquid evaporates.
  • Toss the grated carrot and peas with the rice in a small non-stick saucepan, heat through.
  • Divide the lamb mixture onto serving plates and spoon the rice pilaf in the middle.

CURRIED LAMB



Curried Lamb image

We don't have lamb for dinner very often - usually when we do, it's a traditional leg of lamb when my mother is visiting. This, however, is a nice, simple, and easily-made variation for when you find less expensive cuts of lamb.

Provided by Julesong

Categories     Lamb/Sheep

Yield 6 serving(s)

Number Of Ingredients 17

1/3 cup dried onion (dried minced onion)
1/4 cup water
3 tablespoons vegetable oil
2 tablespoons coriander, ground
1 1/2 teaspoons cumin, ground
1 tablespoon cardamom, ground
1 teaspoon ginger, ground
1 teaspoon turmeric
1/2 teaspoon garlic powder
1/4 teaspoon pepper, freshly ground black pepper
1/8 teaspoon red pepper, ground (cayenne, to taste)
2 lbs lamb stew meat (in 1" cubes)
2 cups beef stock
salt
1/4 cup plain yogurt
1 teaspoon fresh lemon juice
rice, hot freshly-cooked

Steps:

  • Soak onion in water until soft about 5 minutes.
  • Heat oil in large skillet over medium high heat, and add the onion and saute until golden about 4 minutes.
  • Reduce heat to low, then add coriander, cumin, cardamom, ginger, tumeric, garlic powder, freshly ground black pepper, and ground red pepper (cayenne), and stir 1 minute.
  • Add the cubed lamb meat to skillet, then increase the temperature to medium-high and cook, stirring frequently, until meat is evenly browned, about 10 to 15 minutes.
  • Add stock and salt, reduce temperature to medium, cover, and simmer until meat is tender, about 20 minutes.
  • Uncover and simmer an additional approx 20 minutes until the sauce is thickened to desired consistency.
  • Stir in yogurt and lemon juice and serve immediately over cooked rice.

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