Lamb Curries (4) Collection

Discussion in 'Food and nutrition' started by Judy Bolton, Nov 23, 2005.

  1. Judy Bolton

    Judy Bolton Guest

    Lamb Curry With Yogurt
    Rogan Gosht (Lamb Curry)
    Traditional Punjabi Lamb Curry
    Lamb Curry

    Curry is a pretty loose term, so I have included a few recipes that I
    think should fall into your request for a lamb curry. Enjoy!

    Lamb Curry With Yogurt

    4 Green chili peppers, chopped
    1 Tbsp Minced fresh ginger
    2 Garlic cloves, minced
    1 large Onion, minced
    2 Tbsp Ground coriander seeds
    2 tsp Ground turmeric
    1 tsp Ground cumin seeds
    1 tsp Cinnamon
    1 tsp Ground mustard seeds
    4 cup unflavored yogurt
    2 lb Boneless lamb, cubed
    1 large Onion, sliced
    2 Tbsp Clarified butter
    Salt to taste

    Place chilies, ginger, garlic, mined onion, spices and yogurt in a blender
    or food processor and process until well mixed. Spoon mixture over lamb,
    tossing to coat well, cover and refrigerate for 3 hours.
    Saute sliced onion in clarified butter. Do not let onion brown. Add lamb
    the yogurt marinade, mix all together; cover and simmer until meat is
    tender, 1 to 1 1/2 hours. Season with salt to taste.

    Serves 4

    Rogan Gosht (Lamb Curry)

    This is an exceptional rich dish of the Punjab. This type of lamb curry
    needs plain rice or chapatti to go with it. It may also be made with beef.

    2 Medium onions, chopped
    1 cup Butter or margarine
    1 lb Small white turnips, peeled and halved
    2 lbs Lamb, in large cubes
    1 Tbsp Sugar
    1 cup Plain yogurt
    1 Tbsp Ground coriander
    1/4 to 1/2 tsp cayenne
    2 tsp Salt
    Hot water
    1/2 tsp ground cardamom
    1/2 tsp ground cloves
    1/2 tsp ground saffron

    Brown onions in the butter. Add all other ingredients except saffron, and
    cook for 25 minutes, or until meat is browned. Add 1 cup hot water. Reduce
    heat and simmer, covered. Dissolve saffron in 1 Tbsp. hot water, and add
    just before serving.

    Makes 6 servings.

    Traditional Punjabi Lamb Curry

    1 1/2 lbs of lamb
    2 onions
    1/2 clove of garlic
    120 grams of fresh ginger
    1 teaspoon of cumin seeds
    2 fl o of vegetable oil
    200 grams of fresh tomatoes
    6 finely chopped chilies
    1 Tbsp of garam masala
    1 tsp turmeric
    1 tsp chili powder
    1 tsp cumin powder
    1 tsp fresh ground coriander seed
    2 bay leaves
    1 cinnamon stick
    2 black cardamoms
    freshly chopped coriander
    salt and pepper to taste

    Cut and cube the lamb, if necessary Finely dice the onion Crush ginger and
    garlic and combine the two Chop the chilies Blend the tomatoes In a mortar
    and pestle ground the coriander seed Place large pot over high heat and
    add oil or ghee. Fry cumin seeds, and then add ginger and garlic mix fry
    for 4 minutes Add onions and chilies, cook for 20 minutes or until onions
    become transparent. Add black cardamom, cinnamon and bay leaf. Add lamb,
    cook at high heat stirring occasionally, for 20 minutes, after which
    reduce heat to simmer. Place lid on pot and allow it to simmer for 30
    minutes, (no need to add water as lamb will cook in its own juices).
    After 30 minutes, add the rest of the spices and the blended tomatoes. Now
    cook on medium heat for 20 minutes, stirring occasionally, then reduce
    heat for last 5 minutes, this will allow the oils rise to the top along
    with the spices; skim off excess oil and remove the spices. Add freshly
    chopped coriander for garnish

    Lamb Curry

    Lamb blends beautifully with Indian spices, says Munira Handa, who
    this basic but delicious recipe.

    1 lb (450 g) lamb, chopped
    2 onions, chopped
    1 tsp each: garlic paste, ginger paste
    3/4 cup water
    2 Tbsp vegetable oil
    1 tsp garam masala
    1/2 tsp turmeric
    3/4 tsp salt
    1 tomato, chopped
    2 Tbsp tomato paste
    3 Tbsp plain yogurt
    1 small green chili, minced

    In medium saucepan, combine meat, onions, 1/2 teaspoon each of garlic and
    ginger pastes and water. Bring to boil over high heat. Reduce heat to
    cover. Simmer until meat is tender, at least 1 hour.
    In small skillet, heat oil over medium-high. Add remaining 1/2 teaspoon
    of garlic and ginger pastes, garam masala, turmeric, salt, tomato, tomato
    paste, yogurt and chili. Cook, stirring, 5 minutes until it becomes a
    sauce. Add to lamb mixture. Raise heat to high; bring to boil.

    Makes 4 to 6 servings.

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