Lamb Curry Recipe Easy

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LAMB CURRY

We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.

Provided by JustJanS

Categories     Curries

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13



Lamb Curry image

Steps:

  • Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
  • Add the curry powder, salt and vinegar and stir thoroughly.
  • Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
  • Add the tomatoes, chillies and mint.
  • Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
  • Add the garam masala and chopped coriander in the last 5 minutes of cooking.
  • *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

1 1/2 kg boned and diced lamb shoulder
2 tablespoons oil
3 large onions, chopped
3 garlic cloves, chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons curry powder
3 teaspoons salt
2 tablespoons vinegar or 2 tablespoons lemon juice
3 large ripe tomatoes
2 fresh red chilies or 2 green chilies
2 tablespoons chopped of fresh mint
1 teaspoon garam masala
1 tablespoon chopped fresh coriander or 1 tablespoon mint

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

LAMB CURRY

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 13



Lamb Curry image

Steps:

  • Cut meat, as uniformly as possible, into 2 by 3 inch cubes. Generously sprinkle with salt and pepper.
  • Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.
  • Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve immediately.

4 pounds boneless, trimmed lamb shoulder
Salt and freshly ground black pepper
1 cup vegetable oil
3 onions, diced
2 tablespoons pureed garlic
2 tablespoons black mustard seeds
2 tablespoons garam masala
2 teaspoons turmeric
2 teaspoons ground cardamom
2 teaspoons ground cumin
1 teaspoons dried red pepper flakes
2 quarts brown lamb stock or canned chicken broth
Plain yogurt and Fried Onions, for garnish

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

LAMB CURRY

Provided by Anne Burrell

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 33



Lamb Curry image

Steps:

  • For the lamb curry: Heat a medium skillet over medium-high heat. Add the coriander seeds, cumin seeds, fennel seeds and fenugreek. Moving the skillet constantly, toast the spices until warm and fragrant, about 2 minutes. Remove from heat and transfer to a spice grinder. Grind into a powder and transfer to a small bowl and set aside.
  • Toss the lamb, 2 tablespoons of flour, the toasted and ground spice blend and some salt together in a large bowl.
  • Lightly coat a large Dutch oven with olive oil and heat over medium-high. When the oil is shimmering, add the lamb (work in batches if necessary to not over crowd the pot) and sear, turning as needed, until crispy and golden brown on all sides. Transfer the lamb to a bowl and set aside.
  • Add the turmeric, asafetida and onion to the pot. Saute the onion, scraping up the brown bits from the bottom of the pot, until they are translucent, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the celery and fennel and saute until just tender, about 3 minutes. Add the chickpeas, tomato paste, bay leaves, thyme, crushed red pepper and stir to combine. Add the chicken stock and the seared lamb with any collected juices and bring to a boil. Turn heat to medium-low and allow to simmer until meat is tender and almost shreddable but holds its shape, about 1 hour. Remove from heat and plate with rice on the side. Garnish with cilantro and fennel fronds.
  • Meanwhile, for the rice: Coat a medium saucepan with olive oil and heat over medium. Add the onion and a sprinkle of salt and cook, stirring, until the onions are translucent, about 3 minutes. Add the chicken stock, rice and bay leaves and some salt. Bring to a boil. Reduce the heat to medium-low and cover with a lid. Cook until the rice is tender, and the liquid has been absorbed, about 15 minutes. Uncover and fluff the rice with a fork.
  • For the chutney: Coat a medium skillet with olive oil and heat over medium. Add the fennel and onion and cook, stirring, until tender and translucent, about 5 minutes. Add the chicken stock, crushed red pepper and a sprinkle of salt. Bring to a boil, then reduce to a simmer and cook until the mixture has reduced by half. Remove from the heat.
  • Serve curry with rice and chutney.

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon fenugreek
One 8-ounce piece boneless lamb leg, cut into 1-inch chunks
Kosher salt
2 tablespoons all-purpose flour
Olive oil
2 teaspoons ground turmeric
1 1/2 teaspoons asafoetida
1 onion, thinly sliced
5 cloves garlic, minced
2 stalks celery, cut into a medium dice
1 bulb fennel, thinly sliced plus fennel fronds picked from 1 stem
One 14.5-ounce can chickpeas
3 tablespoons tomato paste
2 bay leaves
1 bunch fresh thyme, tied together with butcher's twine
A pinch crushed red pepper flakes
2 cups chicken stock
1/2 bunch fresh cilantro, roughly chopped
Olive oil
1/2 onion
Kosher salt
2 cups chicken stock
1 cup basmati rice
2 bay leaves
Olive oil
1 bulb fennel, cut into a medium dice
1 small onion, cut into a small dice
1 cup chicken stock
A pinch crushed red pepper flakes
Kosher salt

EASY LAMB CURRY

There's nothing nicer than a hearty curry in the dead of winter. But for that matter, curry is great any time, any season, and this fits the bill perfectly.

Provided by Sackville

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14



Easy Lamb Curry image

Steps:

  • Mix together the garlic, ginger and salt in a bowl.
  • Then add in the yoghurt, chilli and lamb.
  • Leave for 15 minutes.
  • Blitz the nuts in a food processor until ground to a paste.
  • Take a large frying pan or wok and heat the oil.
  • Add the onions and stir until they turn golden.
  • Add the spices.
  • Lift the meat out of its marinade and add to the pan.
  • Stir well until the meat is seared.
  • Add the marinade and meat stock.
  • Bring to a boil, then lower heat and cook until the lamb is done.
  • Add the nut paste and coconut milk.
  • Heat through and serve over rice, with a side dish such as naans or poppadums with chutney.

Nutrition Facts : Calories 1030.8, Fat 86.5, SaturatedFat 30.9, Cholesterol 115.9, Sodium 510.4, Carbohydrate 31.8, Fiber 3.5, Sugar 8.7, Protein 37.2

600 g lamb fillets, cut into chunks
2 cloves garlic, minced
1 inch fresh ginger, grated
salt
1 green chili, deseeded and chopped
150 g plain yogurt
2 large onions, finely chopped
250 g cashew nuts
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground garam masala
1/2 cup meat stock
1/2 cup coconut milk
3 tablespoons olive oil

LAMB CURRY

I've made this lamb curry recipe many times and it's always been popular. The spiciness can be varied by using more or less curry powder. Good warmed over too. Possible condiments: sliced bananas, shredded coconut, toasted almonds, chopped green pepper.

Provided by Anonymous

Time 1h15m

Yield 4

Number Of Ingredients 12



Lamb Curry image

Steps:

  • Heat oil in a Dutch oven or large pot over medium-low heat. Saute lamb and onion in the hot oil until lamb is browned on all sides, about 10 minutes.
  • Stir in broth, raisins, almonds, chutney, vinegar, curry, salt, and pepper. Cover and cook over low heat, stirring occasionally, for 30 minutes.
  • Stir in rice. Cover and cook, stirring occasionally, until rice is tender, 20 to 30 minutes.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 58.1 g, Cholesterol 86.9 mg, Fat 28 g, Fiber 3.3 g, Protein 30.1 g, SaturatedFat 8.4 g, Sodium 1394.9 mg, Sugar 7.8 g

1 tablespoon vegetable oil
1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes
1 medium onion, sliced
3 cups beef broth
¼ cup seedless golden raisins
¼ cup chopped almonds
¼ cup mango chutney
1 tablespoon distilled white vinegar
1 tablespoon curry powder
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup uncooked white rice

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

HOME-STYLE LAMB CURRY

Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that's rich in iron and two of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 2h5m

Number Of Ingredients 14



Home-style lamb curry image

Steps:

  • Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
  • Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
  • Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
  • Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
  • Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
  • Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
  • Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
  • Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

Nutrition Facts : Calories 470 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium

thumb-sized piece ginger, ½ cut into matchsticks, the rest left whole
2 onions, quartered
4 garlic cloves
2 tbsp rapeseed oil
1 cinnamon stick
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp fennel seeds
750g leg of lamb, diced
400g can chopped tomatoes
1 red chilli or green chilli, deseeded and sliced
small bunch coriander, stalks finely chopped, leaves roughly chopped
basmati rice and mango chutney or raita, to serve

EASY SLOW COOKER LAMB CURRY

Use a slow cooker for this marvellous homemade lamb curry. The vibrant flavour will knock your socks off, and cooking the lamb slowly makes it meltingly tender

Provided by Rob Hughes

Categories     Dinner, Main course, Supper

Time 8h20m

Number Of Ingredients 15



Easy slow cooker lamb curry image

Steps:

  • Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
  • Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
  • Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
  • After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.

Nutrition Facts : Calories 624 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

650g lamb shoulder, cut into large chunks
2 tbsp rapeseed oil
2 onions, roughly chopped
5 garlic cloves, crushed
5cm piece of ginger, grated
2 tsp cumin
2 tsp garam masala
1 tsp cinnamon
1 tsp chilli powder (mild or hot)
1 green chilli, deseeded if you don't like it hot, chopped
1 tbsp tomato purée
300g Greek yogurt
1 small bunch coriander, chopped
2 tbsp toasted flaked almonds
rice, to serve

LEFTOVER LAMB CURRY

Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast

Provided by Esther Clark

Categories     Dinner, Supper

Time 1h40m

Yield Serves 4-6

Number Of Ingredients 12



Leftover lamb curry image

Steps:

  • Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.
  • Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.
  • Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.

Nutrition Facts : Calories 393 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium

2 onions , roughly chopped
1 large garlic clove , chopped
1 thumb sized piece ginger , peeled and chopped
2 tbsp oil
4 tbsp medium curry paste
400g can chopped tomatoes
1 red chilli , halved and seeds removed
1 cinnamon stick
200ml lamb stock
500-700g leftover roast lamb , chopped into large chunks
1 small bunch of coriander , roughly chopped
cooked basmati rice , naan bread and natural yogurt, to serve

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

LAMB CURRY

Mild and tasty curry that really enhances the flavour of the lamb

Provided by bhec202

Time 40m

Yield Serves 2

Number Of Ingredients 0



Lamb Curry image

Steps:

  • Place the lamb, curry powder, turmeric and cumin seeds into a bowl and mix together to coat. Season with salt and freshly ground black pepper.
  • Heat the olive oil in a deep pan and add the coated lamb. Cook for two minutes, or until brown on all sides.
  • Add the garlic, onion, pepper ( if using) to the pan and fry for 3-4 minutes. Then add the yoghurt and simmer for 5-6 minutes or until cooked through.
  • Add the spinach to the pan and simmer for one minute.
  • ladle the curry into a bowl.
  • ladle the curry into a bowl.
  • Serve with warm chapatis or naan and basmati rice

LEFTOVER LAMB CURRY

The original recipe for this curry is made with lamb loin chops but since they are so expensive, I tried making it with leftover roast lamb. It was a big hit. This is now my standby recipe whenever we don't finish a leg of lamb.

Provided by Irmgard

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Leftover Lamb Curry image

Steps:

  • Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
  • Melt the butter in a skillet and cook the vegetables until softened but not browned.
  • Stir in the curry powder and thyme; cook, stirring, for 1 minute.
  • Stir in the chicken stock and tomatoes; simmer for two minutes.
  • Season with salt and pepper; add more curry powder if desired.
  • For a smooth sauce, puree in the food processor and pour back into the skillet.
  • Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
  • Serve over rice.

2 tablespoons butter
2 -3 cups cubed cooked lamb
1 onion
1 apple, peeled and cored
1 stalk celery
2 cloves garlic
2 tablespoons curry powder
1/4 teaspoon dried thyme
1 cup chicken stock
1/2-1 cup chopped canned tomato
salt and pepper

EASY LAMB CURRY WITH GREENS

This is my first recipe posted! I found it in Prevention Magazine and now fix it, with modifications, once a week for my lamb-loving, diet-conscious husband. This meets my definition of a great recipe - tasty, easy, healthy, and a complete meal. Prep time does not include fixing the whole grain of your choice, but depending on the grain, you can start it when you put the meat in to brown and it will be done when the recipe is. Enjoy!

Provided by CAFrogley

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7



Easy Lamb Curry With Greens image

Steps:

  • Brown meat in seasoned cast iron skillet with onion, garlic and spice.
  • Add liquid, marinara sauce and greens.
  • Simmer, covered, for 15 minutes or until greens are tender.
  • Serve over cooked whole grain of your choice.

Nutrition Facts : Calories 436.6, Fat 29.9, SaturatedFat 12, Cholesterol 82.8, Sodium 661.6, Carbohydrate 19.2, Fiber 2.5, Sugar 11.8, Protein 22.7

1 lb ground lamb (or other lean ground meat of your choice)
1 onion, chopped (optional, if short on time, use chopped frozen onions)
2 garlic cloves, minced (optional, use more or less or garlic power, according to taste)
5 teaspoons curry powder (use high quality, such as Madras)
1/2 cup water (or use low sodium chicken or vegetable stock, I usually use homemade)
1 (15 ounce) container fresh marinara sauce (such as Buitoni)
5 ounces Baby Spinach (or up to 1 pound of chopped fresh or frozen spinach, or kale, or other green of your choice)

EASY LEFTOVER LAMB CURRY

Don't know what to with with leg of lamb leftovers? This easy lamb curry recipe will not disappoint! This recipe is also great with chicken! Serve with optional cilantro, shredded coconut, and peanuts as garnishes.

Provided by Hkwilkins1

Time 35m

Yield 6

Number Of Ingredients 8



Easy Leftover Lamb Curry image

Steps:

  • Sprinkle lamb with salt. Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm.
  • Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry. Cook for 1 minute. Return meat; add broth and raisins. Bring to a boil. Reduce to a simmer, cover, and cook for 10 to 12 minutes. Serve over rice.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 32.7 g, Cholesterol 85.7 mg, Fat 18.7 g, Fiber 1.7 g, Protein 22.2 g, SaturatedFat 8.9 g, Sodium 481.6 mg, Sugar 6.5 g

2 cups diced leftover roast lamb
½ teaspoon salt
3 tablespoons butter, divided
1 medium onion, chopped
2 tablespoons mild curry powder
1 cup chicken broth
⅓ cup golden raisins
3 cups cooked white rice

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Lamb Curry Recipes/Dishes and Articles about Food on NDTV Food. View Lamb Curry Videos, Recipes, Food Articles and explore more on Lamb Curry.
From food.ndtv.com


NEIL PERRY'S SIMPLE SPICED LAMB CURRY RECIPE | GOOD FOOD
1. Put the lamb in a bowl with all the marinade ingredients and mix well. Cover and refrigerate for at least two hours (or overnight, if you are organised). 2. Place a small cast-iron frying pan over medium heat. When the pan is hot, toast the cinnamon stick until fragrant, then transfer to a bowl. Next, toast the whole cloves, cumin seeds and ...
From goodfood.com.au


INDIAN LAMB CURRY - DINNER, THEN DESSERT
To a large skillet or dutch oven add the oil on medium heat with the bay leaves, cloves, peppercorns and onions and cook, stirring, for 8-10 minutes. Add in the lamb, ginger, garlic, cardamom, cinnamon, salt, turmeric, coriander and garam masala cooking and stirring for an additional 8-10 minutes. Add in the water and tomato puree and let ...
From dinnerthendessert.com


EASY LAMB CURRY RECIPE VIDEO - JAMIE OLIVER
5 things to do with pork: Jamie Oliver 5:46 Meat. Perfect roast beef: Jamie Oliver 5:17 Meat. Jamie’s lamb and chickpea curry: Kitchen Daddy 4:54 Meat. Chargrilled pork escalopes: Jamie Oliver 5:23 Meat. Versatile family ragu: Jamie Oliver 5:27 Meat. A cracking burger: Jamie Oliver’s food team 1:58 Meat.
From jamieoliver.com


LAMB CURRY - FOOD24
Brown the knuckles in small batches. Add the garlic, rosemary and stock, and cook on medium heat until almost tender for about 2 hours, or cook in a pressure cooker for 30 minutes after you’ve fried the onion and celery. Add the baby potatoes and pickling onions, and cook until tender. Add the broccoli and chillies, if using, and make the ...
From food24.com


SCD DAILY FOOD LOG #11 + LAMB CURRY RECIPE
Sep 18, 2013 - Slow Carbing + More: SCD Daily Food Log #11 + Lamb Curry Recipe. Sep 18, 2013 - Slow Carbing + More: SCD Daily Food Log #11 + Lamb Curry Recipe. Sep 18, 2013 - Slow Carbing + More: SCD Daily Food Log #11 + Lamb Curry Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


LAMB CURRY RECIPES - BBC FOOD
Lamb rogan curry. by Mary Berry. This is a gentle, full-flavoured curry of Persian origin. It is worth grinding your own cardamom for an authentic …
From bbc.co.uk


NINJA FOODIE LAMB ROAST - THERESCIPES.INFO
Roast Lamb In Ninja Foodie Recipes hot www.tfrecipes.com. roast lamb in ninja foodie recipes The ninja foodi is a 6.5 qt. 26.07.2021 · place the roast into the basket of the ninja foodi and cook it on air crisp at 390*f for 15 minutes, searing the outside. 18.04.2019 · roast beef in an instant pot or ninja foodi comes out extremely tender; Ninja foodi lamb roast recipes.
From therecipes.info


LAMB CURRY RECIPE - GOOD FOOD
1. Score a cross in the base of the tomatoes. Put in a bowl of boiling water for 30 seconds, then plunge into cold water and peel the skin away from the cross. Cut into quarters. 2. Heat the oil in a large frying pan, add the lamb in batches and cook each batch for about 7 minutes, or until browned. Transfer to a large saucepan.
From goodfood.com.au


AROMATIC LAMB CURRY | JAMIE OLIVER RECIPES
Aromatic lamb curry. Sweet, slow-cooked aubergines & cool natural yoghurt. Serves 4 . Cooks In 1 hour 10 minutes (10 minutes prep, 1 hour cook) Difficulty Not too tricky . Curry. Nutrition per serving . Calories 375 19% . Fat 24.8g 35% . Saturates 10.3g 52% . Sugars 13.5g 15% . Salt 1.1g 18% . Protein 23g 46% . Carbs 15.9g 6% . Fibre 2.6g - Of an adult's reference intake . Recipe …
From jamieoliver.com


EASY SHORTCUT INDIAN LAMB CURRY RECIPE - FOOD NEWS
Now add the lamb pieces to the masala, season with salt to taste, and stir to fully coat the lamb pieces with the masala. Sauté until the lamb is browned well. Step 10. Add 1/2 cup of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender.
From foodnewsnews.com


21 LAMB CURRY RECIPE - SELECTED RECIPES
Most of these recipes are quick and easy ones made especially for busy weeknights. 21 Lamb Curry Recipe. Lamb Curry. 3 hr . Lamb shanks, basmati rice, meyer lemons, yogurt, curry powder. 4.6 11. Simply Recipes . Delicious Indian Lamb Curry. 1 hr 25 min. Boneless lamb shoulder, basmati rice, garam masala, tomatoes, chili powder. 4.0 277. The Spruce Eats. …
From selectedrecipe.com


INDIAN LAMB CURRY RECIPE - THE SPRUCE EATS
"The curry spice ingredients with the browned onions and lamb make a delicious, well-balanced dish. This recipe was surprisingly easy to make and cook. It requires a food processor, but a small one works fine. We enjoyed it with rice and naan bread. I will make it again and try the variation with cream." —Diana Rattray
From thespruceeats.com


EASY LAMB CURRY RECIPES - FOOD NEWS
This lamb curry is made by slow cooking lamb shanks and chunks of lamb shoulder in a flavorful by the end of cooking the meat just falls off the bones making it really easy to pick out the bones before this recipe also freezes quite well, though the …
From foodnewsnews.com


QUICK COCONUT LAMB CURRY RECIPE - GRACE PARISI | FOOD & WINE
In a large, deep skillet, heat the oil until shimmering. Add the onion, garlic and ginger and cook over moderately high heat until barely softened, about 4 minutes.
From foodandwine.com


20-MINUTE SIMPLE LAMB CURRY (FAST WHOLE30) - FRUGAL NUTRITION
Instructions. Add a little coconut oil (or ghee), the onions, and the lamb to the pot and cook until browned. Stir in the spices, then add the sweet potatoes and chicken broth. Cover and bring to a boil, then reduce to a simmer and cook 8 …
From frugalnutrition.com


EASY AND DELICIOUS LAMB CURRY - SIMPLY DELICIOUS
2 tins Water. 2 large sweet potatoes, peeled and roughly chopped (about 2 cups) 2 cups rice, cooked. In a large pot, brown the meat all over and set aside. In the same pot, fry the onion, carrots, garlic and ginger until the onions are translucent. Add the garam masala and add the meat back in. Stir to coat the meat in all the spices and veg ...
From simply-delicious-food.com


EASY LAMB BHUNA CURRY RECIPE - FOOD NEWS
Lamb curry or mutton curry is a perfect for your curry nights. This authentic lamb curry recipe is made with onions and tomatoes and an array of spices to make a lamb masala that is full of flavour. It can even be converted into an easy mutton curry recipe. An easy lamb curry that is delicious served alongside some pilau or homemade chapattis.
From foodnewsnews.com


LAMB CURRY RECIPES - BBC GOOD FOOD
Lamb & squash biryani with cucumber raita. A star rating of 4.4 out of 5. 12 ratings. Cook our healthy lamb curry with butternut squash for a tasty, filling dinner. It's low-calorie, rich in iron and provides three of your 5-a-day.
From bbcgoodfood.com


LAMB CURRY - DELICIOUS, AROMATIC DISH FROM THE HEART OF DURBAN
Method. Heat the oil and add the cinnamon sticks and bay leaves. Add the onions, chillies and fry until brown. Then add the ginger and garlic, and the curry leaves.
From thesouthafrican.com


LAMB QUICK & EASY LAMB CURRY RECIPE - FOOD NEWS
Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm. Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry.
From foodnewsnews.com


BEST LAMB CURRY RECIPE - HOW TO MAKE LAMB CURRY
Directions. In a large bowl, coat lamb with coriander, cumin, paprika, salt, cayenne, turmeric, ginger, and garlic. Refrigerate, covered, for 30 minutes or …
From delish.com


LAMB CURRY RECIPE - SIMPLE CHINESE FOOD
This lamb curry is from Japan, the famous Indian chef Nail Shanji, and it is the dish that impressed him the most when he was studying in a restaurant in India. Hundreds of years ago, Mughals from Central Asia occupied what is now North India and brought Islamic culture. The Mughal people who love beef and mutton and the local Indians who regard the cow as an …
From simplechinesefood.com


LAMB CURRY - THE EASY WAY - FOOD24
Curry: Heat the oil in a pot and fry the onions. garlic, ginger and all the. spices. When the onion is soft, add the meat and brown slightly. Add the. stock and let it cook until the meat is soft and falling off the bone. Add. some stock if needed. When the meat is soft, add the potatoes and cook.
From food24.com


EASY LEFTOVER LAMB CURRY - FUSS FREE FLAVOURS
This leftover lamb curry is that sort of recipe; a simple British curry that does what it says on the tin. It’s a dish for those times when you need food that’s simple, easy, quick, comforting and on the table as soon as possible. Making curry with leftovers saves time and money, and also makes your weekend roast go further. With this ...
From fussfreeflavours.com


EASY OVEN-BAKED LAMB CURRY | FOOD TO LOVE
Method. 1. Preheat oven to 170°C. 2. Heat the oil in an ovenproof saucepan (or do this step in a pan and transfer to an oven dish for step 3) and fry the onions and garlic for 3-4 minutes. Add the bay leaves, mustard seeds, cumin, coriander, garam masala, turmeric and chilli, then fry for a further 3-4 minutes. 3.
From foodtolove.co.nz


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