RECIPE FOR CURRY LAMB RECIPES
SLOW COOKER LAMB CURRY RECIPE | BBC GOOD FOOD
Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Total Time 6 hours 10 minutes
Prep Time 10 minutes
Cook Time 6 hours
Yield 2
Number Of Ingredients 12
Steps:
- Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.
- The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.
Nutrition Facts : Calories 568 calories, FatContent 19 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 13 grams fiber, ProteinContent 43 grams protein, SodiumContent 1.3 milligram of sodium
AUTHENTIC MADRAS BEEF CURRY | RECIPE | SIMPLY BEEF & LAMB
Recreate your favourite beef curry at home using beef chuck steak and classic Asian spices. This slow cooked curry is great with beef shin too.
Provided by Simply Beef and Lamb
Total Time 170 minutes
Prep Time 20 minutes
Cook Time 150 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large 1.2L heat/flameproof casserole dish with a lid and cook the onion, garlic, ginger and spices together for 3-4 minutes, stirring occasionally. Add the beef and cook for 2-3 minutes until lightly coloured. Add the remaining ingredients except the yogurt and coriander. Bring to the boil, cover and cook for 2-2½ hours on the hob or in a preheated oven at 180°C/160°C Fan, Gas Mark 4 until the beef is tender, stirring occasionally. Season if required. Garnish with the yogurt and coriander and serve the curry with rice, naan bread or poppadoms and a selection on chutneys.
Nutrition Facts : Calories 216, Fatcontent 9.6g
More about "recipe for curry lamb recipes"
GOAT CURRY RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 25 minutes
Category Dinner, Main course
Cuisine Caribbean
Calories 574 calories per serving
- Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.
HOME-STYLE LAMB CURRY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Category Dinner, Main course, Supper
Cuisine Indian
Calories 470 calories per serving
- Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.
LEFTOVER LAMB CURRY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Supper
Cuisine Indian
Calories 393 calories per serving
- Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.
AROMATIC LAMB CURRY | JAMIE OLIVER RECIPES
Total Time 1 hours 10 minutes
Calories 375 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put a large shallow casserole pan on a high heat.
- Dice the lamb into 3cm chunks and place in the pan, fat-side down.
- Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
- Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
- Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.
LEFTOVER LAMB CURRY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Supper
Cuisine Indian
Calories 393 calories per serving
- Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.
MARY BERRY'S LAMB DHANSAK | EASY LAMB CURRY RECIPE
From thehappyfoodie.co.uk
Cuisine Indian
PREPARE AHEAD
Make 1–2 days ahead, keep in the fridge, then reheat thoroughly.
FREEZE
Transfer to a freezer-proof container and freeze for 1 month. Don’t freeze for longer as the flavours will intensify and the dish may become too spicy.
1 Preheat the oven to 150°C/130°C fan/Gas 2.
2 Heat 2 tablespoons of the oil in a large frying pan. Add half the lamb and fry until browned. Remove from the pan with a slotted spoon and set aside, then brown the other half of the lamb andset aside.3 Add the remaining oil to the pan.Add the onions and fry for 4–5 minutes until beginning to soften.
4 Meanwhile, place the ginger, garlic and chilli into a small food processor and whizz until finely chopped.
5 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 along with the remaining spices and the garlic and ginger mixture.
6 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 1–2 hours until tender. Check the seasoning and serve.
Keeps for 2 days in the fridge.1 small cucumber, peeled350g (12oz) Greek yoghurt5 tablespoons chopped mint
RAITA
PREPARE AHEAD
Keeps for 2 days in the fridge.
1 Cut the cucumber in half lengthways, scoop out the seeds and cut the flesh into small cubes. Place in a bowl with the yoghurt and mint and chill for up to 2 days before serving.
FRESH TOMATO RELISH
PREPARE AHEAD
Keeps for 2 days in the fridge.
1.Mix all the ingredients together and chill for up to 2 days before serving.
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