Indian Lamb Curry With Basmati Rice Recipes

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LAMB AND CHICKPEA CURRY

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 26



Lamb and Chickpea Curry image

Steps:

  • Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
  • Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
  • Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

2 pounds boneless lamb shoulder (not tied), gristle and fat removed, and 1-inch diced
1/4 cup Madras curry powder
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon roughly minced fresh rosemary leaves
1 teaspoon roughly minced fresh thyme leaves
1/2 teaspoon ground fennel seeds
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1 cup chopped yellow onion
1 tablespoon chopped fresh ginger
2 teaspoons minced garlic (2 cloves)
2 cups chicken stock, or vegetable stock, both preferably homemade
1 (13.5-ounce) can coconut milk
1/2 cup dry white wine
1/2 cup tomato paste (6 ounces)
1/2 cup dark brown sugar, lightly packed
3 tablespoons pure maple syrup
2 tablespoons harissa
1 cup (3/4-inch-diced) carrots (4 carrots)
1 cup (3/4-inch-diced) celery (2 large stalks)
1/2 cup golden raisins
4 cups canned chickpeas, rinsed and drained (45 ounces)
Steamed basmati rice, for serving
Plain whole milk Greek yogurt, for serving
Whole fresh parsley or cilantro leaves, for serving

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



Easy Indian Curried Lamb image

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

3 tablespoons canola oil
1 onion, finely chopped
4 cloves garlic, crushed
½ teaspoon cumin seeds, or to taste
1 pound lamb stew meat, cubed
3 tablespoons tomato paste
2 teaspoons ground coriander
2 teaspoons salt, or to taste
2 teaspoons garam masala
1 ½ teaspoons ground turmeric
1 teaspoon red chile powder, or to taste

SOUTHERN INDIAN LAMB CURRY

Provided by Tyler Florence

Categories     main-dish

Time 1h12m

Yield 4-6 servings

Number Of Ingredients 20



Southern Indian Lamb Curry image

Steps:

  • Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.
  • Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.

1/4 cup extra-virgin olive oil
1 1/2 tablespoons cloves
1 1/2 tablespoon cumin seed
11/2 tablespoon fennel seed
1 1/2 tablespoon coriander seed
1 1/2 tablespoons turmeric
1 cinnamon stick
2 fresh bay leaves
10 fresh curry leaves
3 pounds boned shoulder lamb, cut into 1-inch cubes
1 fresh red chili
2 medium onions, roughly chopped
5 cloves garlic, peeled
2 tablespoons minced fresh ginger
Kosher salt and freshly ground black pepper
5 large fresh tomatoes
1/2 cup plain unsweetened natural yogurt
1/2 bunch fresh cilantro, roughly chopped
1 scallion, cut into strips
6 cups steamed basmati rice

INDIAN STYLE BASMATI RICE

This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!

Provided by DHANO923

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 9



Indian Style Basmati Rice image

Steps:

  • Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
  • Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g

1 ½ cups basmati rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
2 pods green cardamom
2 whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 ½ cups water
1 small onion, thinly sliced

INDIAN LAMB CURRY

A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Serve with some rice, pakoras or samosas and a nice crispy salad! :)

Provided by PalatablePastime

Categories     Curries

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19



Indian Lamb Curry image

Steps:

  • Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
  • When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
  • Stir in the ginger paste, garlic, chile pepper, and lamb.
  • Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
  • Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
  • Add diced tomatoes, and cook for 5 minutes, stirring frequently.
  • Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
  • Lower heat.
  • Whisk the yogurt with a fork; and add to the pot slowly.
  • Then cook until meat is done to your liking and sauce is thickened.
  • Garnish with cilantro leaves.
  • Serve with steamed basmati rice, or hot Indian breads, such as Naan.

1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomato
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves

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