CURRIED LAMB RECIPES
LAMB DHANSAK RECIPE - BBC FOOD
Dhansak is a popular Indian curry made from meat, lentils and flavoured with spices including cumin and ginger. It’s mild, sweet and rich with just enough heat to satisfy most tastes. Best of all this lamb curry benefits from being made a day in advance as it tastes even better re-heated the next day.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 150C/300F/Gas 3 (130C fan).
- Heat two tablespoons of oil in a large frying pan. Add the lamb and fry in two batches until browned. Remove from the pan with a slotted spoon and set aside.
- Add the remaining oil to the pan. Add the onion and fry for 4-5 minutes, or until beginning to soften.
- Meanwhile, place the ginger, garlic and chilli into a small food processor and blend until finely chopped.
- Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar. Add to the pan with the remaining spices and the garlic and ginger mixture.
- Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1½-2 hours, or until tender. Check the seasoning and serve with boiled rice.
CURRIED SHEPHERD’S PIE RECIPE - NYT COOKING
This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas.
Provided by Craig Claiborne And Pierre Franey
Total Time 1 hours 15 minutes
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
- As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
- Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.
- Meanwhile, preheat the broiler.
- Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
- Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
- Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
- Run the mixture under the broiler until the top is golden brown. Serve immediately.
Nutrition Facts : @context http//schema.org, Calories 321, UnsaturatedFatContent 6 grams, CarbohydrateContent 26 grams, FatContent 12 grams, FiberContent 4 grams, ProteinContent 30 grams, SaturatedFatContent 5 grams, SodiumContent 787 milligrams, SugarContent 5 grams, TransFatContent 0 grams
More about "curried lamb recipes"
CURRIED SHEPHERD’S PIE RECIPE - NYT COOKING
This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine british
Calories 321 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine british
Calories 321 per serving
- Run the mixture under the broiler until the top is golden brown. Serve immediately.
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ROAST LAMB RECIPE - NYT COOKING
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild.
More Easter lamb recipes and how to carve a leg of lamb.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 1047 per serving
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Reviews 5
Total Time 3 hours
Calories 1047 per serving
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
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LAMB CURRY RECIPES - BBC GOOD FOOD
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If it’s a spicy parsnip soup you’re after, our curried parsnip soup is sure to deliver. This gently spiced soup recipe is made with cumin, coriander, turmeric and ginger. This really is a heart-warming bowl of goodness. Or if you’d prefer your parsnip soup without a spicy hit, try our creamy roasted parsnip soup made with parmesan.
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Reviews 3.5
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From deliciousmagazine.co.uk
Reviews 3.5
Total Time 60 minutes
Cuisine Indian recipes
Calories 148kcals per serving
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Reviews 5
Cuisine Modern
Reviews 5
Cuisine Modern
- Serve lamb topped with gravy alongside mashed white or sweet potatoes, noodles or rice. Garnish with chopped parsley.
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CURRIED SHEPHERD’S PIE RECIPE - NYT COOKING
This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine british
Calories 321 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine british
Calories 321 per serving
- Run the mixture under the broiler until the top is golden brown. Serve immediately.
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When I try a recipe here, I try it exactly as the author laid it out. Can't complain if you change it from the original! Now I LOVE lamb and especially curried lamb. I tried this recipe as it was written and it had to be the absolutely worst example of curried lamb or Indian food I had ever tasted (and I have tasted some bad recipes).
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