MONDAY SUPPER! CURRIED LAMB AND CHUTNEY RISSOLES/PATTIES
A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it's just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy - perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy!
Provided by French Tart
Categories Lunch/Snacks
Time 25m
Yield 6-8 Rissoles, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Mince or chop the cooked meat very finely and then add it to the mashed potatoes, mix well.
- Add the grated onion, chutney, curry powder and season generously with salt and pepper to taste.
- Turn the mixture onto a floured board and form a wide roll, about 6" to 8" long and 4" in diameter. Cut into 1" slices and shape into round cakes, coat with a little more flour and then dip them into the beaten egg and then coat them with the breadcrumbs. Place them on a plate and allow to chill for 30 minutes for firm up a little. (They can be frozen at this stage.).
- Heat the fat in a frying pan or skillet over a medium heat and fry them gently on both sides until golden brown and crispy. Drain them well on kitchen paper before serving them warm with salad, tomatoes, chutneys, pickles and bread. Allow 2 to 3 rissoles per person depending on size.
INDIAN CURRY LAMB SKEWERS WITH MINT-GRILLED NECTARINE CHUTNEY WITH PITA
Steps:
- For the chutney:
- Heat the grill to high.
- Brush the nectarines with oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, about 2 minutes longer. Remove from the grill and coarsely chop.
- Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the chile, garlic, ginger and mustard seeds and cook for 1 minute. Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly. Stir in the nectarines and cook for 1 minute, season with salt and pepper. Transfer to a bowl, cool, and stir in the raisins, coconut and mint. Let cool to room temperature before serving.
- For the skewers:
- Heat the grill to high. Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1 1/2 minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl. Add the ancho, turmeric, garlic, ginger, 1/4 cup canola oil and vinegar and whisk until it forms a paste. If the mixture is too dry, add a few tablespoons of water to loosen it to a paste.
- Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb. You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify.
- Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill. Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side. Drizzle with olive oil and serve with pita bread and chutney.
Nutrition Facts : Calories 573 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 109 milligrams, Sodium 401 milligrams, Carbohydrate 53 grams, Fiber 6 grams, Protein 40 grams, Sugar 27 grams
CURRIED LAMB ON RICE
Make and share this Curried Lamb on Rice recipe from Food.com.
Provided by PaulaG
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Over medium heat, melt the butter in a large non-stick skillet; add the lamb, onion, and garlic and cook about 5 minutes.
- Stir in the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well.
- Cover and simmer 30 to 40 minutes, or until the lamb is tender; stirring occasionally and adding water if the liquid evaporates.
- Toss the grated carrot and peas with the rice in a small non-stick saucepan, heat through.
- Divide the lamb mixture onto serving plates and spoon the rice pilaf in the middle.
CURRIED LAMB
We don't have lamb for dinner very often - usually when we do, it's a traditional leg of lamb when my mother is visiting. This, however, is a nice, simple, and easily-made variation for when you find less expensive cuts of lamb.
Provided by Julesong
Categories Lamb/Sheep
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Soak onion in water until soft about 5 minutes.
- Heat oil in large skillet over medium high heat, and add the onion and saute until golden about 4 minutes.
- Reduce heat to low, then add coriander, cumin, cardamom, ginger, tumeric, garlic powder, freshly ground black pepper, and ground red pepper (cayenne), and stir 1 minute.
- Add the cubed lamb meat to skillet, then increase the temperature to medium-high and cook, stirring frequently, until meat is evenly browned, about 10 to 15 minutes.
- Add stock and salt, reduce temperature to medium, cover, and simmer until meat is tender, about 20 minutes.
- Uncover and simmer an additional approx 20 minutes until the sauce is thickened to desired consistency.
- Stir in yogurt and lemon juice and serve immediately over cooked rice.
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
CURRIED LAMB AND LENTIL STEW
Make and share this Curried Lamb and Lentil Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle lamb with salt and pepper.
- In a big pot, over medium-high heat, saute lamb in oil for about 5 minutes or until lamb is browned.
- Add onion, garlic, and ginger; saute 5 more minutes.
- Add curry powder and stir for 30 seconds.
- Add vegetable broth, tomatoes with juice, lentils, carrots, and zucchini; bring to a boil.
- Reduce heat; cover and simmer for 1 hour or until lamb and lentils are tender, stirring occasionally.
- Add peas and simmer about 5 minutes or until heated well.
- Season wtih salt and pepper to taste.
- Serve in soup bowls.
Nutrition Facts : Calories 620.9, Fat 28.4, SaturatedFat 11.3, Cholesterol 81.7, Sodium 366.8, Carbohydrate 56.7, Fiber 21.9, Sugar 13, Protein 36.9
STIR FRIED NOODLES WITH CURRIED LAMB
Make and share this stir fried noodles with curried lamb recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- boil udon noodles according to package directions, drain and return to pot.
- mix in 1 tbsp oil and sesame oil and set aside.
- mix cornstarch with sherry until blended.
- stir in next 5 ingredients, set aside.
- heat 2 tbsp oil in skillet over high heat.
- add ginger, garlic, scallions, and chiles, cook for 1-2 minutes.
- add cabbage, lamb and peppers, cook for 2-3 minutes until lamb is cooked through.
- stir in the sherry mixture and cook until sauce thickens, 2-3 minutes.
- add lamb sauce to the noodles in the pot.
- toss over high heat until the noodles are coated with the sauce.
- mix in 2 tbsp cilantro.
- transfer to a large bowl, sprinkle with remaining cilantro, serve.
CURRIED LAMB WITH APRICOTS
Make and share this curried lamb with apricots recipe from Food.com.
Provided by chia2160
Categories Stew
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- in a non stick skillet heat oil and brown lamb in batches, place in crockpot add onions, garlic, jalapeno, ginger and the rest of the spices, stir for 1 minute until fragrant.
- add beef stock, mix well, pour over lamb in crockpot.
- cook on low for 8-10 hours or high for 4-5 hours.
- add apricots, cover and cook for 30 minutes more.
- discard cinnamon stick, serve over rice with mango chutney.
Nutrition Facts : Calories 291.4, Fat 17.7, SaturatedFat 6.6, Cholesterol 80, Sodium 515.6, Carbohydrate 10, Fiber 1.8, Sugar 5.6, Protein 22.8
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