Curried Lamb Stir Fry Recipes

Steps:

• In a bowl, combine cornstarch, broth, soy sauce and curry powder; stir until smooth. set aside. In a large skillet or wok, saute lamb, onion and garlic in 1 tablespoon oil until meat is browned. Remove and keep warm. In the same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Steps:

• In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
• Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
• Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
• Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
• Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.

Steps:

• Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot and mix in 1 tablespoon oil. Stir Sherry and cornstarch in small bowl to blend. Mix in next 5 ingredients.
• Heat 2 tablespoons oil in large nonstick skillet over high heat. Add ginger, garlic, green onions, and chiles. Sauté until fragrant, about 1 minute. Add lamb, cabbage, and all bell peppers. Stir-fry until lamb is just cooked through, about 2 minutes. Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes. Add lamb sauce to noodles in pot. Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes. Mix in 2 tablespoons cilantro. Transfer to bowl. Sprinkle with 2 tablespoons cilantro.
• *Available at Asian markets and in the Asian foods section of most supermarkets nationwide.

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.

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.

Steps:

• In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
• Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
• Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
• Stir in lemon juice and remove from heat.

Steps:

• boil udon noodles according to package directions, drain and return to pot.
• mix in 1 tbsp oil and sesame oil and set aside.
• mix cornstarch with sherry until blended.
• stir in next 5 ingredients, set aside.
• heat 2 tbsp oil in skillet over high heat.
• add ginger, garlic, scallions, and chiles, cook for 1-2 minutes.
• add cabbage, lamb and peppers, cook for 2-3 minutes until lamb is cooked through.
• stir in the sherry mixture and cook until sauce thickens, 2-3 minutes.
• add lamb sauce to the noodles in the pot.
• toss over high heat until the noodles are coated with the sauce.
• mix in 2 tbsp cilantro.
• transfer to a large bowl, sprinkle with remaining cilantro, serve.

Steps:

• Trim the meat and cut into cubes. Heat the oil in a large saucepan. Add the pounded spice paste and fry until fragrant. Add the cardamom seeds, cloves, cinnamon, galangal, lemongrass, and salam leaves. After 2 minutes, add the meat and stir until the meat stiffens. Add the coconut milk and stir well on low fire until meat is tender, about 1 to 2 hours. When you see that the coconut milk is evaporating, add some hot water. When the oil comes up, take it away and keep stirring until the sauce becomes thick. Serve with white rice.
• Combine all of the ingredients and mix into a fine paste in a mortar and pestle, or in a food processor.

Steps:

• In a small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside. , In a large skillet or wok, saute the lamb and onion in 1 tablespoon oil until meat is browned. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, stir-fry the apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. , Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Steps:

• Lightly toast coriander in a small pan, shaking over medium heat about 2 minutes. Repeat with cumin, cooking about 1 minute. Pour coriander, cumin and peppercorns into a sturdy bag and crush with a rolling pin, or use a mortar and pestle.
• Place oil in a large pan over medium high heat. Add onion and sauté until soft on edges, about 5 minutes, stirring often. Add garlic and ginger, and cook another minute or two. Stir in meat and cook, turning, for 8 to 10 minutes. Sprinkle with coriander, cumin, peppercorns, turmeric, cinnamon stick and 1 teaspoon salt. Stir. Add yogurt, milk and coconut milk, and gently bring just to a boil; cover and simmer gently until lamb is cooked through, 20 minutes. Fold in scallions, cilantro and a little lemon juice. Serve over Basmati rice.

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.

Steps:

• Heat the oil in a pan and add the mustard, stir well to blend them together, add the onion and fry till just golden.
• Mix together the turmeric, chilli powder, black pepper, salt and the ginger with a little milk to make a thin paste.
• Coat the liver with the spice mix and add to the pan with the garlic. Cover the pan and cook over low heat till the liver is tender.
• Serve with rice or noodles.

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.