CURRY - LAMB, CHICKEN, PORK OR SHRIMP
My dear MIL passed this recipe on to me, as it is one of DH's favorites. This is a great way to use leftover meat to create a delicious and classy meal. I use cubed cooked pork tenderloin with great results.This curry dish is served over rice. Side dishes can be any combination of cashews, peaches, diced apples or chutney.
Provided by Princess Pea
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter or margarine with onions in the top of a double boiler, or in a saucepan over medium heat, stirring occasionally until onions are translucent.
- Combine flour, curry powder, sugar, salt, dry mustard and dry ginger.
- Add to butter & onion mixture.
- Stir until blended.
- Slowly whisk in the milk, stirring until smooth.
- Cook until mixture has thickened, about 5-10 minutes.
- Stir in the chopped meat.
- Heat through.
- Serve over rice.
Nutrition Facts : Calories 141.8, Fat 9.6, SaturatedFat 5.8, Cholesterol 28.1, Sodium 388.4, Carbohydrate 10.9, Fiber 1.3, Sugar 1.3, Protein 4
LAMB CURRY
Provided by Amanda Hesser
Categories one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
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.
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
INDIAN LAMB CURRY WITH BASMATI RICE
This wonderfully spiced dish is halfway completed before you start cooking. I've slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.
Provided by Mark Bittman
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the onions, garlic, chili, ginger, tomatoes, coconut milk, lamb juice, lamb and spices in a large pot that can later be covered over medium-high heat.
- Bring the mixture just to a boil; cover, reduce the heat and simmer, stirring occasionally until the onions are very tender, about 30 minutes.
- Stir in the cashews, then uncover and simmer steadily until reduced to desired consistency. Serve over rice, garnished with cilantro.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 567 milligrams, Sugar 4 grams
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
FRIED LIVER CURRY ( LAMB, PORK OR CHICKEN )
This is a simple and different way to serve liver. Liver is full of goodness. The recipe will be good with lambs, pigs or chicken livers. If using chicken livers be gentle as they are more likely to break apart than the other livers. A cheap dish to serve with a curry.
Provided by Brian Holley
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 195, Fat 6.7, SaturatedFat 1.8, Cholesterol 312.8, Sodium 682.1, Carbohydrate 9.2, Fiber 1, Sugar 1.3, Protein 23.8
CHICKEN OR LAMB CURRY
This is one of my family's favorites! Chicken, Lamb... Pick your meat! For quicker prep, I'll use a pre-cooked, plain rotisserie chicken from the grocery store and pull the meat. But this dish is delicious with lamb as well.
Provided by StarXssd
Categories Curries
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat.
- Add the chopped onion.
- Add the flour.
- Stir until smooth and bubbly.
- Remove the saucepan from the heat (Leave your burner on).
- Add the Chicken Broth.
- Return saucepan to the burner and stir constantly until boiling and thickened.
- Add salt, pepper, cayenne, and 2 TSP Curry Powder to start, then adjust to taste.
- Add in your chicken and hard boiled eggs.
- Lower to a simmer and let the flavors meld for a few minutes. You can simmer on extra low for as long as you like, just stir is occasionally.
- Serve over rice.
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