Spicy Lamb Curry Recipes

Steps:

• In a large bowl, combine the first 7 ingredients. Add the lamb; turn to coat. Cover; refrigerate for 8 hours or overnight., In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder., Return lamb to pan. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if desired.

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.

Steps:

• To make the naan dough, combine warm water, yeast, and honey. Set aside to bloom for 10 minutes.
• Combine plain flour, baking powder, baking soda, and salt in a bowl.
• To the yeast mixture, add plain yogurt, and 25g melted butter, stir until smooth. Pour into the dry ingredients.
• Stir to combine, then dump onto a floured surface, and knead until smooth (about 2-3 minutes).
• Place dough in a clean large bowl, greased with oil, and cover with a clean kitchen towel. Let rise at room temperature until doubled in size, about 2 hours.
• Make the curry: heat oil in a large frying pan over medium heat. Add onion, garlic and ginger, cooking for 3 minutes, or until softened.
• Add curry powder, garlic granules, cumin, turmeric, red chilli flakes, sea salt, and black pepper. Stir to combine.
• Add the diced lamb, cook, stirring occasionally for 4-5 minutes, or until the lamb is browned.
• Add sliced carrots, tinned tomatoes, and water. Reduce heat, and cover for 40 minutes.
• Tip in spinach and coconut milk, stirring to combine.
• Once the naan dough has risen, dump dough onto a floured surface. Divide into 4 equal portions. Roll each portion into a ¼ inch thickness (about 25cm circle).
• Heat a large cast-iron skillet over medium high heat. Cook naan for 2-3 minutes, or until the dough puffs up. Flip, and cook for an additional minute. Transfer naan to a medium bowl, and place another bowl on top. Repeat with remaining dough, stacking bowls between each round. Let the naan cool in the bowls to retain their shape.
• Mix remaining melted butter with turmeric and garlic granules, brush each naan bowl with melted butter.
• Fill naan bowls with lamb curry, and top with fresh coriander and yogurt.
• Enjoy!

Steps:

• Add ginger, onions and garlic into food processor and grind till really fine.
• Heat oil in a wok and stir fry the ingredients till fragrant.
• Add curry paste and stir fry for 4-5 minutes over MEDIUM heat till oil exudes and mixture is fragrant.
• Add the lamb chops and stir fry well.
• Add potato wedges after stir frying the chops for 5 minutes.
• Add lime juice, tomato puree, water, salt, sugar and soya sauce and cook for 15 minutes.
• Add carrots in and allow all this to cook covered for 10 minutes, stirring occasionally.
• Add chillies and yoghurt/coconut milk (to thicken gravy), simmer gently for 5-10 minutes before serving.
• NOTE: Potatoes and carrots need to be cooked in the curry for 40 minutes for it to be nice and soft.

Steps:

• Wash the lamb well in cold water removing the loose slimey film from each piece. Don't worry about drying the lamb - keep it nice and wet (the lamb absorbs the water and allows the meat to become nice and tender).
• In a large steel saucepan heat the oil and then add in the onions to fry over a high heat. When the onions have started to go translucent then add in the Black and Green Cardamoms, Cinnamon Stick, Black peppercorn, finger chillies, Bay leaves, Salt and finally the Cumin Seeds. Continue to fry over high heat until the onions have turned a reddish brown colour. Make sure you keep on stirring.
• Add in the ginger paste, garlic paste and fry for a few minutes adding some water. Make sure you keep on stirring.
• Add the turmeric, coriander and chilli powder and mix in well. Add in a further ½ cup of water. Make sure you keep on stirring.
• Add the chopped tomatoes and then lower the heat and continue to slow fry until the tomatoes have disintegrated into the sauce and the oil starts to separate. This may take a little time! Make sure you keep on stirring.
• Add in the lamb and stir well to coat everything and then finally add in the yoghurt. Cover and let simmer for 45 minutes to an hour stirring every 5 or 10 minutes to stop it all burning at the bottom of the pan.
• The dish is ready when the lamb is soft and tender and the oil has once again separated from the sauce. Once cooked add in the juice of the lemon.
• Garnish with chopped coriander leaves and serve with warm fresh Naan bread.

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.