Recipes for "lamb curry"

Place flour in a resealable plastic bag; season with salt and black pepper. Add lamb to the bag; shake until evenly coated with flour.

Melt 3 tablespoons butter in a large pot over medium-high heat. Add lamb, in batches; cook until golden brown on all sides, about 5 minutes per batch. Set aside.

Reduce heat to medium; add remaining 3 tablespoons butter. Stir in onions; cook until softened and translucent, about 5 minutes. Stir in apple, chicken stock, raisins, brown sugar, curry powder, and browned lamb; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until lamb is very tender, 1 to 1 ½ hours. Stir in lemon juice; cook 2 minutes.

Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.

Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.

Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.

Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.

Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.

Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.

Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.

Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.

Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

Toast coriander seeds in a dry, medium skillet over medium-low heat until they begin to turn brown and pop; transfer to the bowl of a food processor or a spice grinder. Toast dried chile peppers and cumin seeds, separately, in the same skillet, transferring to the food processor once each toasted. Add salt to the food processor; grind to a fine powder. Combine spice mixture, garlic paste, and ginger paste to form a thick curry paste.

Toast fennel seeds in the same skillet; set aside. Sprinkle turmeric over lamb until lightly coated.

Heat a Dutch oven over medium heat; add ghee and vegetable oil. Add onions; cook until golden brown, about 10 minutes. Stir in curry paste; cook for 1 minute. Add lamb; cook for 1 minute. Add 1 cup water and 2/3 can coconut milk; bring to a boil, then reduce heat to low. Simmer for 10 minutes.

Stir in remaining 1 cup water, remaining 1/3 can coconut milk, curry leaves, cardamom pods, cinnamon stick, and fennel seeds. Cover Dutch oven with lid slightly ajar; return to a simmer. Cook until lamb is tender, about 1 1/2 hours, stirring occasionally and thinning with water if sauce becomes too thick.

Stir garam masala and sugar into lamb mixture. Stir 3 tablespoons warm water and tamarind paste together; add to lamb mixture. Cook until sauce thickens, about 5 minutes more. Remove and discard cardamom pods and cinnamon stick before serving.

Heat the ghee or the butter-with-olive-oil in a large, thick-bottomed pot (with cover) or Dutch oven on medium-high.

Working in batches if necessary, brown the meat well on all sides and remove it from pan.

Lower the heat to medium low and add the curry powder to the ghee or oil. Cook gently for a minute or two.

Add onions and garlic and cook 5 minutes.

Return the lamb to the pan, and add the coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken stock, and salt.

Bring to a simmer, reduce the heat to low, and cover the pot. (You can also put the pot in a 300°F oven).

Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so.

Cook until tender, another 45 minutes.

While the curry is cooking, cook the rice. Put 2 cups of basmati rice in a medium thick-bottomed pot. Add 3 cups of water (less or more depending on package instructions), a tablespoon of butter or ghee, and a teaspoon of salt. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check your package instructions).

Remove from heat, keep covered, and let steam for 10 minutes, then fluff with a fork.

To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or add cayenne if you want things spicier.

Serve over rice with chutney and/or yogurt for drizzling over top.

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