THAI RED CURRIED LAMB
My dh is not fussy on lamb...but he does enjoy it prepared this way. I hope you will also enjoy this traditional dish. This wonderful dish is so good its from Thai Cooking by Parragon. I think I could eat curry every day and never be disappointed.
Provided by Baby Kato
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
- Add the meat and quickly stir fry until browned.
- Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
- Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
- Add the sweet pepper, stock, fish sauce and lime juice, voer and continue simmering 15 minutes or until the meat is tender.
- Now you will add the chestnuts, cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes.
- Garnish with basil sprigs and serve with steamed jasmine rice.
Nutrition Facts : Calories 1069, Fat 25.2, SaturatedFat 8.7, Cholesterol 81.7, Sodium 570.9, Carbohydrate 168.9, Fiber 7.7, Sugar 6.3, Protein 36.9
GRILLED RED CURRY LAMB CHOPS
Red curry paste, available in a can or a jar, is a great ingredient because it's loaded with so many ingredients in itself. I love this pantry powerhouse because it packs a punch!
Provided by Katie Lee Biegel
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
- Preheat an outdoor grill or grill pan to medium-high.
- Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
- Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
- Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
- Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.
HOT AND SWEET PEPPER CURRY SAUCE WITH CHICKEN, LAMB OR BEEF
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.
- Heat the oil in a Dutch oven, then add the coriander, cumin, turmeric and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers, ginger, onions and some salt and pepper. Soften for 5 minutes partially covered, and then add the passata, stock, chutney, bay leaf, cinnamon stick and diced tomatoes. Simmer over low heat, about 1 hour. Remove the bay and cinnamon.
- Add the marinated meat to the sauce and simmer to tender. Wilt the spinach into the sauce. Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.
- Serve the curry with naan bread and/or over rice with a dollop of yogurt for mixing in. Garnish with cilantro and scallion slices.
GRILLED LAMB CHOPS AND RED PEPPERS WITH ANCHOVY-PARSLEY SAUCE
The equally assertive flavors of anchovies and lamb are a traditional pairing in the South of France. Here, the robust chops and herb-flecked pan sauce are tempered by sweet grilled peppers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Place lamb chops on a plate, and season both sides with salt and pepper. Drizzle lightly with oil, and turn to coat.
- Place potatoes in a medium saucepan, and add enough cold water to cover potatoes by about 2 inches. Add 1 1/2 teaspoons salt, and bring to a boil. Reduce heat to medium-low, and simmer until potatoes are just tender, 15 to 20 minutes. Drain, and let cool slightly. Halve potatoes, and toss with 1 tablespoon oil; season with salt and pepper.
- Toss bell peppers with 1 teaspoon oil. Place bell peppers and potatoes on grill. Cook peppers, turning often, until tender and blackened in places, 10 to 12 minutes. Cook potatoes, cut side down, turning after bottoms are golden brown and no longer stick to grill, 8 to 10 minutes total. Transfer vegetables to a platter, and cover with parchment paper and then foil to keep warm.
- Place lamb chops on grill. Cook, flipping once, until an instant-read thermometer registers 130 degrees for medium-rare, 4 to 5 minutes per side. Transfer to platter with vegetables, and let rest.
- Combine garlic, chopped anchovies, and remaining 2 tablespoons oil in a skillet, and place on grill (or over medium heat on cooktop). Cook, stirring, until garlic softens and anchovies sizzle and break down, about 4 minutes. Stir in parsley and lemon juice.
- Arrange lamb, whole anchovy fillets, and vegetables on plates. Drizzle with anchovy-parsley sauce, and garnish with parsley. Serve immediately.
INDIAN LAMB CHOPS
Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
- Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
- Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).
Nutrition Facts : Calories 505 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.96 milligram of sodium
GRILLED COCONUT-CURRY LAMB CHOPS WITH RED PEPPER SAUCE
Categories Lamb Dinner Grill/Barbecue
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk 3/4 cup of the stock and 1/4 cup of the vinegar with the coconut milk, mirin, fish sauce, curry powder, peanut butter, and mustard. Transfer to a large, resealable plastic bag.
- Roast the red pepper over a gas flame or under a broiler, turning until blackened all over. Transfer the pepper to a small bowl, cover with plastic wrap and let cool. Peel the pepper and discard the core and seeds. Transfer the pepper to a blender.
- Add the remaining 1 tablespoon of stock and 1/2 tablespoon of rice vinegar and puree until smooth.
- With the machine on, add the oil and puree until creamy and smooth.
- Season the sauce with salt.
- In a small bowl, toss the cucumber with a pinch of salt and let stand until softened slightly, about 5 minutes.
- Light a grill or preheat a grill pan.
- Drain the lamb chops and grill over high heat, turning once, until charred and medium-rare, about 7 minutes. Transfer the chops to plates and serve with the red pepper sauce and cucumbers.
- MAKE AHEAD: The red pepper sauce can be refrigerated overnight.
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