CURRIED LAMB STEW
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat pressure cooker over medium heat and brown lamb piece in batches, set aside. Drain off oil and add butter and onions to the pan and saute until translucent. Now add scallions, jalapenos, ginger and saute for a few minutes more then add garlic and curry powder. Saute until you smell the curry then add tomatoes, lamb and water. Bring this to a simmer. Put lid in place and bring up to high pressure, lower heat to maintain pressure. When time is up (15 minutes) take lid off and bring stew back to a simmer to reduce juice. Season with salt and pepper to taste. Serve over rice and garnish with cilantro.
- Grind all spices in a mortar and pestle or in a spice grinder. Store in an airtight container.
CURRIED LAMB STEW
"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 533mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
CURRIED LAMB STEW
Make and share this Curried Lamb Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 1h47m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix flour, salt and pepper in bag; add lamb and shake to coat.
- In Dutch oven, melt butter.
- Add lamb and any flour left in the bag.
- Brown over med heat.
- Add potatoes, carrots, onion, green pepper, apple, tomatoes and water.
- Heat to boiling.
- Add curry powder, boullion, cinnamon and cloves.
- Reduce heat; cover and simmer for 1-1/2 hours, until vegetables and meat are tender.
- Remove cloves.
Nutrition Facts : Calories 470, Fat 18.4, SaturatedFat 8.6, Cholesterol 142.7, Sodium 555, Carbohydrate 33.5, Fiber 5.5, Sugar 7.5, Protein 42.4
LAMB STEW WITH SPRING VEGETABLES
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
LAMB STEW WITH SPRING VEGETABLES
When Jeffrey and I lived in Washington, D.C., I entertained at home a lot. Julia Child's wonderful lamb stew with spring vegetables was in my repertoire because I could make it in advance. This is my simplified version of that wonderful recipe.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper, and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover, and place in the oven for 30 minutes. Add the carrots, potatoes, onions, and turnips, cover, and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew, and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste, and serve hot in large shallow bowls.
LAMB CURRY STEW
Yummy lamb curry stew. Serve over rice or naan.
Provided by Kennon Maxwell
Categories Lamb Stew
Time 9h35m
Yield 5
Number Of Ingredients 18
Steps:
- Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.
- Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.
- Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.
- Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 15.8 g, Cholesterol 73.4 mg, Fat 10.1 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 3.1 g, Sodium 237.8 mg, Sugar 9.6 g
CURRIED LAMB
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
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.
CURRIED LAMB WITH YOGURT
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
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
Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.
Provided by Galley Wench
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
- Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
- Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 8.2 g, Cholesterol 98.9 mg, Fat 18.2 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 4.5 g, Sodium 138 mg, Sugar 3.4 g
EASY INDIAN CURRIED LAMB
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
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
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
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
CURRIED LAMB AND LENTIL STEW
Make and share this Curried Lamb and Lentil Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle lamb with salt and pepper.
- In a big pot, over medium-high heat, saute lamb in oil for about 5 minutes or until lamb is browned.
- Add onion, garlic, and ginger; saute 5 more minutes.
- Add curry powder and stir for 30 seconds.
- Add vegetable broth, tomatoes with juice, lentils, carrots, and zucchini; bring to a boil.
- Reduce heat; cover and simmer for 1 hour or until lamb and lentils are tender, stirring occasionally.
- Add peas and simmer about 5 minutes or until heated well.
- Season wtih salt and pepper to taste.
- Serve in soup bowls.
Nutrition Facts : Calories 620.9, Fat 28.4, SaturatedFat 11.3, Cholesterol 81.7, Sodium 366.8, Carbohydrate 56.7, Fiber 21.9, Sugar 13, Protein 36.9
CURRIED STEW WITH LAMB
Lamb is marinated in yogurt and garlic overnight, then slowly stewed with curry spices, almonds and currants.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews
Time P1DT3h
Yield 8
Number Of Ingredients 15
Steps:
- In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside.
- Heat oil in a large skillet over medium high heat. Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 44.7 g, Cholesterol 85.8 mg, Fat 38.1 g, Fiber 4.8 g, Protein 26.1 g, SaturatedFat 14.4 g, Sodium 550.3 mg, Sugar 18.7 g
LAMB STEWED IN COCONUT MILK
This is a lovely, spicy stew from Madhur Jaffrey's Quick and Easy Indian Cooking. She recommends using a pressure cooker, but I simmered it on the stovetop. Directions are included for both methods. I used all powdered forms of the spices rather than sticks, pods, etc. Peas are also good added to this.
Provided by pattikay in L.A.
Categories Stew
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Pressure cooker:.
- Put oil in a pressure cooker and set over medium heat. When the oil is hot, put in the curry leaves (if using), cinnamon, cardamom, cloves and peppercorns. stir once and put in the onion.
- Saute for 1 1/2 minutes or till onion is soft and put in the meat, potatoes, carrots, turmeric, coriander, cayenne, green chiles, salt and 1 cup of the well stirred coconut milk.
- Cover securely with lid and on high heat, bring up to full pressure.
- Turn heat to low and cook for 15 minutes.
- Lower pressure with the help of cool water poured on the lid and remove the lid. Cook, uncovered, over high heat for 5 to 6 minutes, stirring gently as you do so.
- Add the remaining coconut milk and bring to a simmer.
- Stovetop:.
- Saute cinnamon sticks, cardamom pods, cloves, peppercorns (or powdered versions of the spices) and onions in the oil till onion is soft.
- Add meat, potatoes, carrots, chiles, remaining seasonings, the stirred coconut milk and 3/4 cup water.
- Bring mixture to a boil, reduce heat and simmer for about an hour.
- When meat and vegetables are tender and sauce somewhat thickened, uncover and increase heat slightly to reduce liquid if necessary.
Nutrition Facts : Calories 853, Fat 65.5, SaturatedFat 33.5, Cholesterol 122.5, Sodium 911.9, Carbohydrate 34.7, Fiber 6.6, Sugar 9.8, Protein 34.1
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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