West Indian Lamb Curry Recipes

Steps:

• Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
• Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
• Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
• Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
• Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.

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.

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.

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.

Steps:

• Place a large stock pot with olive oil over a medium high heat
• Season the cubed lamb
• Place in pot
• Add garlic, scallions and curry powder. Mix well
• Next add onions, ginger, scotch bonnet
• Add all spice and fresh thyme, add parsley
• Add salt and pepper
• Next add lime juice and coconut cream. Stir
• Next evenly add the curry and mix well
• Let simmer for approximately 3 minutes
• Place your sweet basil into the pot and stir
• Add butter and mix until it's melted
• Add the chicken stock and stir
• Cover and let simmer for approximately 25-30 minutes
• Serve over rice .

Steps:

• Make masala seasoning by combining coconut, coriander seeds, cumin seeds, poppy seeds, peppercorns, and cloves in a dry, heavy skillet over medium heat. Cook and stir until toasted and golden brown, 1 to 2 minutes. Remove from the heat.
• Transfer toasted seeds to a blender. Add 1/4 cup water, garlic, and ginger. Blend until combined and set aside.
• Heat ghee in a large saucepan over medium-high heat. Add onion and crushed cardamom seeds. Cook and stir until onions are golden brown, 8 to 10 minutes. Stir in reserved masala seasoning, salt, chili powder, turmeric, garam masala, mace, and nutmeg; cook for 5 minutes.
• Stir in crushed tomatoes; cook for 5 minutes. Add yogurt; cook for 2 to 3 minutes. Add mutton and remaining 1/4 cup water. Reduce heat to low and cook until mutton is tender, 1 to 2 hours.

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.