Quick Sweet Lamb Curry Microwave Or Oven Recipes

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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

LAMB CHOPS IN OVEN (MARINATED)



Lamb Chops in Oven (Marinated) image

How to cook lamb chops in oven. Start by flavoring them with a delicious Dijon mustard dill marinade, sear, bake and rest.

Provided by CraftBeering

Categories     Pairing Beer and Food

Time 15m

Number Of Ingredients 14

4 lamb chops (sirloin cut recommended, about 6 oz each)
1 tbsp olive oil
pinch of salt and pepper
3 tbsp Dijon mustard
2 tbsp olive oil
1/2 lemon, juice of
1/2 tbsp dill, finely chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
3/4 cup heavy cream
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp finely chopped dill

Steps:

  • Make a marinade by mixing the listed ingredients. Completely cover the lamb chops and refrigerate for 1 to 12 hours in a glass container with a lid or sealed plastic bag.
  • Preheat the oven to 400 F. Scrape off the marinade from the lamb chops and discard. Pat them dry.
  • Over medium-high heat heat an oven-safe heavy bottomed skillet and add 1 tbsp olive oil. Season the chops with salt and pepper and sear them for 1.5 minutes per side.
  • Transfer to the oven and cook until the internal temperature reaches 135 F for medium (about 8 minutes), or 125 F for medium-rare (about 6 minutes).
  • Take out the chops from the oven, transfer to a plate, cover with foil and let rest for 5 minutes.
  • While the chops are resting you can prepare the Dijon Mustard Dill Sauce. In the same skillet where you cooked the chops over medium heat add the cream, mustard and honey. Stir to mix and simmer for 5 minutes. Remove from heat, add the dill, stir and transfer to a serving dish. Alternatively add the rested lamb chops to the sauce in the skillet and serve family style.

Nutrition Facts : Calories 416 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 36 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1153 grams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

QUICK SWEET LAMB CURRY (MICROWAVE OR OVEN)



Quick Sweet Lamb Curry (Microwave or Oven) image

This western-style curry was passed on to my mother by her friend many years ago, and has now been passed on to me... one of my favourites! This is a great meal to make when time is of the essence but you still want something to eat! Serve with basmati rice and poppadoms or paratha. Also good as one of a variety of dishes at a dinner party. Note: I recommend that you use good quality lamb if cooking this in the microwave, otherwise the meat will be tough. Quantities of ingredients are flexible, I hardly ever stick to the amounts given! I also like to add peas to make the curry all the more interesting.

Provided by baraahnz

Categories     Curries

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 large onion
1 -2 tablespoon curry powder
2 tablespoons butter
1 medium apple
1 banana
1/2 cup currants
1 tablespoon coconut
2 tablespoons fruit chutney or 2 tablespoons jam
3 tablespoons flour
1 1/2 cups beef stock
800 g shoulder lamb chops (I use lamb chunks)
salt and pepper

Steps:

  • Peel and slice onion.
  • Combine in a large flat dish with curry powder and butter.
  • Cook covered at high power in the microwave for 4 minutes.
  • Peel and slice apple and banana.
  • Add to onion with currants, coconut, chutney and flour.
  • Stir.
  • Add meat and stock and stir again.
  • Add salt and pepper.
  • Microwave: Cook covered on high power for 6 minutes, then medium-low power (50%) for 20-25 minutes until meat is almost tender.
  • Rearrange meat in dish once during the cooking.
  • Stand covered for 10-15 minutes before serving.
  • Oven: Put everything into an oven-proof dish with the lid on.
  • Cook at 180 degrees (celcius) for 1 1/2 – 2 hrs.
  • Stir once during cooking.

Nutrition Facts : Calories 1472.5, Fat 101.4, SaturatedFat 47.2, Cholesterol 318.5, Sodium 922.4, Carbohydrate 69.1, Fiber 8.7, Sugar 42.2, Protein 73.4

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