Anyone have any good lamb curry recipes?

lamb madras





INGREDIENTS


Curry Paste


7 g coriander seeds


3 g cumin seeds


3 g salt


5 whole dried red chile peppers


6 fresh curry leaves


50 g garlic paste


10 g ginger paste





3 g ground turmeric


1020 g lamb meat, cut into 1 1/2 inch cubes


120 ml ghee (clarified butter), melted


60 ml vegetable oil


4 onion, sliced 1/4 inch thick


1 (13.5 ounce) can coconut milk


475 ml water, divided


2 g fennel seeds


6 cardamom pods


1 cinnamon stick


3 g garam masala


4 g sugar


45 ml warm water


15 g tamarind paste











DIRECTIONS


Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.


Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.


Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.


When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.


Anyone have any good lamb curry recipes?
Lamb Curry:


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Lamb, cut into serving proportions 1 kg.


Onions 100 gms.


Garlic, flakes 5 nos.


Ginger 1 '; piece


Bay leaves 4 nos.


Thick coconut milk 1 陆 cup


Curds 1 cup


Almonds, sliced 2 tbsps.


Pistachios, sliced 2 tbsps.


Dried apricots, sliced 50 gms.


Coconut, grated finely 录 cup


Poppy seeds 1 tbsp.


Vinegar 2 tbsps.


Eggs, hard boiled 4 nos.


Garam masala 1 tbsp.


Green Peas 1 cup


Cumin, ground 1 tbsp.


Coriander seeds, ground 1 tbsp.


Coriander leaves A handful


Saffron dissolved in 1 tsp. hot milk 陆 tsp.


Salt %26amp; chili powder To taste





Preparation Method:


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1. Grind together onions, garlic, ginger,coconut and poppy seeds.


2. Add the spices, salt, curds and vinegar %26amp; apply to the lamb.


3. Put in a heavy bottomed vessel and cook till the lamb is dry.


4. Add the coconut milk and nuts and fruits and 1 cup green peas, and continue cooking over a slow fire till the mutton is tender.


5. Decorate with coriander leaves.


6. Serve with rice.


7. U can add boiled eggs in the curry,egg taste will be good with the curry.





U can try these recipes in this site.......Anyone have any good lamb curry recipes?
Ingredients


1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces


1/4 cup vegetable oil


2 bay leaves


1 black cardamom pod


1 (2 inch) cinnamon sticks


10 peppercorns


4 whole cloves


1 1/2 large onions, finely chopped


1 tablespoon fresh ginger paste


2 teaspoons minced garlic


1 green chili pepper, chopped (optional)


salt


1/2 teaspoon turmeric


2 teaspoons coriander powder


1 teaspoon cayenne pepper (optional)


1 1/2 teaspoons garam masala


1 cup diced tomato


1/3 cup plain yogurt


2 tablespoons chopped fresh cilantro leaves


Directions


1Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.


2When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.


3Stir in the ginger paste, garlic, chile pepper, and lamb.


4Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.


5Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.


6Add diced tomatoes, and cook for 5 minutes, stirring frequently.


7Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.


8Lower heat.


9Whisk the yogurt with a fork; and add to the pot slowly.


10Then cook until meat is done to your liking and sauce is thickened.


11Garnish with cilantro leaves.


12Serve with steamed basmati rice, or hot Indian breads, such as Naan.








Yum yummmmmmmmmmm *I am a veggie though so I eat this without the lamb lol
Quick and easy ? - dice left-overs from the Sunday joint and pour over a jar of ASDA curry sauce . The jars are only 5p each
Throw it on the fire. Fur and all. Yum Yum!