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
LAMB STEW WITH POTATOES AND CILANTRO
This is one of my favorite recipes for lamb stew with potatoes, cumin, and cilantro. The pieces of lamb are braised in beer for extra flavor.
Provided by Natalie Titanov
Categories Soups, Stews and Chili Recipes Stews
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Combine vegetable oil, lemon juice, garlic, cumin, salt, and black pepper in a bowl. Add cubed lamb and marinate for about 30 minutes.
- Heat a skillet over medium-high heat and brown meat on all sides, about 3 minutes per side. Remove meat and set aside. Reduce heat, add onion, and cook until soft and translucent, about 5 minutes.
- Return cooked lamb to skillet. Mix in beer and cilantro. Season with bay leaf, salt, and pepper. Cover skillet and simmer over low heat for about 1 hour. Add potatoes, cover, and cook over low heat until potatoes are tender, about 30 minutes, adding water or broth if there is not enough liquid in the skillet.
Nutrition Facts : Calories 406 calories, Carbohydrate 29.9 g, Cholesterol 62.7 mg, Fat 21.5 g, Fiber 3.8 g, Protein 19.4 g, SaturatedFat 6.4 g, Sodium 97.1 mg, Sugar 2.1 g
LAMB AND POTATO STEW
My family loves lamb, but I find very few recipes that use it. I picked this one up at the fair and make it quite often. Bake a pan of biscuits...and you have a complete meal!
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Discard bay leaves before serving.
Nutrition Facts : Calories 266 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 606mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein.
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
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