curry lamb/ mutton | recipe guyanese style #currylamb#lambcurry
3 lbs lamb meat
2 tsp meat seasoning
2 tsp seasoned salt
2 tsp mushroom seasoning
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
2 tsp complete seasoning
2 1/2 tbsp green seasoning
2 medium size potatoes Chopped
1 medium size onion Chopped
10 cloves garlic Chopped
Chopped scallions
Chopped cilantro
Chopped parsley
thyme
habernero peppers
2 tbsp chiefs curry powder
2 tbsp indi curry powder
1 tbsp geera/ cumin
1 tbsp garam masala
1/2 tsp seasoned salt
1/2 tsp bouillon
1 tsp mushroom seasoning
1/2 tsp black pepper
green seasoning recipe:
dhal puri recipe: ll
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Delicious slow cooked Lamb Bhuna | Possibly my favourite lamb curry!
Slow-Cooked Lamb Bhuna - a hot curry, made by frying spices gently, before adding the meat, tomatoes and stock and then letting it simmer away in the oven until tender. It's served in a lusciously thick sauce that clings to the meat.
If you or someone in your family isn't keen on the heat you can leave out the dried and fresh chillies for a milder dish that's still super rich and tasty.
Free printable recipe is available on our site:
Ingredients:
2 tbsp ghee or oil
1 tsp cumin seeds
1 cinnamon stick
4 cardamom pods
1 large or 2 medium onions peeled and chopped into thick chunks
3 cloves garlic minced
2 tsp minced ginger
6 green birds eye chillies 2 finely chopped, 4 left whole
2 bay leaves
1 tsp chilli flakes
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 pinch of ground cloves
½ tsp salt
½ tsp black pepper
1 kg (2.2 lbs) lamb chopped into 1-inch chunks (use shoulder, leg or neck)
1 red bell pepper chopped into large chunks
6 medium tomatoes roughly chopped
3 tbsp tomato puree
360 ml (1 ½ cups) lamb or chicken stock
To serve:
Boiled or pilau rice
Chopped coriander cilantro
Chapati
Raita
Instructions:
1. Preheat the oven to 170C/325F
2. Heat the ghee over a medium heat in a large oven-proof pan.
3. Add the cumin seeds, cinnamon and cardamom. Fry for 2-3 minutes, until the spices release their fragrance.
4. Add the chopped onion, garlic and ginger and fry, stirring often, for 5 minutes, until the onion is softened and lightly browned.
5. Add the green chillies, bay leaves, chilli flakes, ground coriander, ground cumin, turmeric, cloves, salt and pepper.
6. Stir and cook for 2-3 minutes.
7. Add the lamb and stir to coat in the spices. Cook for 5-7 minutes, until sealed.
8. Add in the chopped red pepper, chopped tomatoes, tomato puree and stock.
Stir together and bring to the boil.
9. Cover the pan and place in the oven for 1 hour 15 minutes to 1 hour 30 minutes - until the lamb is tender and the sauce has thickened. Check on it a couple of times in the last 30 minutes or so so ensure the liquid isn't running dry. Top up with a splash of boiling water if it is.
10. Remove from the oven and serve topped with fresh coriander.
11. I like to serve mine with boiled or pilau rice, chapati and raitha.
Notes:
Can I make it ahead?
Yes, you can make the curry, then cool, cover and refrigerate.Reheat in a pan over a medium heat, stirring occasionally until piping hot throughout.Or reheat in the oven (170C/325F) with the lid on, for around 30 minutes, until piping hot throughout.You may need to add a splash of water or stock to loosen up the curry when reheating.
Can I freeze it?
Yes, make the curry, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat as per the make-ahead instructions above.
#CookingShow #Recipe
Easy and Delicious Curry Lamb with Potato and Chickpeas Recipe | CaribbeanPot.com
Get my cookbook @ #curry #lamb #currylamb Learn how to make easy and delicious curry lamb with potato and chickpeas with step by step instructions from Chris De La Rosa of CaribbeanPot.com
More #curry #recipes can be found at
Perfect Lamb Karahi At Home | Lamb Karahi Recipe
Perfect Lamb Karahi At Home | Lamb Karahi Recipe
If you want to make the Best Lamb Karahi then try this Lamb Karahi Recipe that will surprise you. This Lamb Karahi dish will make a great dinner for your family and friends.This Karahi is served with Rice and Salad.
The Most Delicious Lamb Karahi that you will ever try!
A Karahi is a popular meal in Indian and Pakistani cuisine. Stews prepared in a Karahi include chicken, beef, mutton (goat) and lamb.
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EQUIPMENT FOR THIS RECIPE
Karahi Pan
Measuring Spoons
Chef Knife
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Camera & Lens
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FAVORITE COOKING EQUIPMENT
Blender
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Baking Tray
Baking Paper
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Burger Press
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Servings: 5 - 6
►Ingredients For the Lamb Karahi
►Spices
2 tsp ground coriander
2 tsp cumin
2 tsp garam masala
2 tsp red chili flakes
2 tsp red chili powder
1 tsp black pepper
1/2 tsp turmeric
1.5 tbsp fenugreek powder
►Main Ingredients
1.2 kg or 2.6 lbs lamb
2 onions
8 garlic cloves
1 and half inch ginger (35 - 40g)
4 medium ripe tomatoes
2 - 3 green bullet chilies
Some finely chopped coriander
►Cooking Karahi
►Lamb Prep
7 tbsp sunflower oil
1 tsp salt
Half of the ginger/garlic
►Lamb Karahi Prep
3 - 4 tbsp oil
1/2 tsp salt or salt to taste
1 cup water
70g butter
4 - 5 tbsp natural yogurt
1/2 tsp black pepper
►For the Salad
1 onion (Apply some salt and wash it after 10 min)
1 cucumber
2 tomatoes
1/2 preserved lemon without skin
Some gherkins
Some green pickled chilies
Some finely chopped coriander
Olive Oil
Salt Pepper
►For the Rice
2 cups basmati rice (wash and soak for 30 min)
3 cups water
► Spices
2 tsp salt
1 tsp black pepper
1 tsp red chili
1 tsp garam masala
1/2 cassia bark
5 cloves
7 green cardamom crushed
2 bay leaves
2 tsp cumin seeds
►Cooking Rice
7 tbsp oil
2 onions
5 garlic cloves
3 finger green chilies
Some butter
1/2 lemon juice
ENJOY!
Timestamps
00:00 Intro
00:39 Spices & Ingredients Prep
02:01 Frying Lamb
02:50 Lamb Karahi Prep
05:18 Salad
05:49 Rice
07:45 Plate Up
08:39 Tasting
#lamb #karahi #halalchef
DISCLAIMER: This video is not sponsored. This video was not paid for by outside persons or manufacturers. No gear was supplied to me for this video. The content of this video and my opinions were not reviewed or paid for by any outside person. The description may contains affiliate links to products we enjoy using ourselves. Should you choose to use these links, this channel may earn affiliate commissions at no additional cost to you. We appreciate your support!
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EASY LAMB CURRY RECIPE FOR BEGINNERS | How To Make A Simple Lamb Aloo Curry
How To Make A Simple Lamb Curry With Potatoes - Easy Lamb Curry Indian Style - Simple Lamb Aloo Curry For Beginners
Today I will show you how to make a very easy Indian lamb curry. It is not that you always have to brown onions and go through several laborious steps to make a curry. This lamb curry is very easy to put together requiring few basic ingredients which may already be in your pantry. If you are beginner you will be amazed how simple a lamb curry can be if you all the steps I showed you. Though I have used potatoes (aloo) you can leave them out if you choose to but the potatoes become extremely flavorful in this dish.
Ingredients required for making easy lamb curry -
* 913 gm / 2lb shoulder pieces of lamb
* 2 tablespoons heaped plain unflavored yogurt if you plan to marinate the meat. Please remember to wash the meat very well before cooking.
* 250 gm/9 oz / 1 large onion sliced thinly
* 20 gm/0.7 oz ginger
* 40 gm/1.4 oz/ 12 large garlic cloves
* 180 gm/6 oz/ 1 large red tomato
* 618 gm/ 1.4 lb / 1 large and 4 medium potatoes
* 1 dried bay leaf
* 2 inch length cinnamon stick
* 1 black cardamom or 4 green cardamoms
* 1 teaspoon cumin seeds (jeera)
* 1/2 teaspoon turmeric powder(haldi)
* 1 teaspoon Paprika (optional).
* 2 teaspoons kashmiri red chilli powder. Add less to start with. You can always add later. You can also use 1 teaspoon cayenne pepper.
* 1 tablespoon heaped ground coriander (dhania powder)
* 1 teaspoon heaped garam masala powder. I always use homemade garam masala powder which is very strong. Add 2 teaspoons of garam masala powder if using store bought. If you want to make your own garam masala powder then here is the recipe -
* salt to taste. I used 2 teaspoons heaped
* 1 teaspoon sugar (optional)
* 2 to 3 tablespoons oil
* 2 teaspoons fresh lemon/lime juice (optional)
* generous amount of coriander leaves(cilantro). You can leave it out if you do not like cilantro.
* 3 green chillies or jalapeño (optional)
* little less than a cup of hot water for first pressure cooking + 2 cups or less hot water for 2nd pressure cooking
Serve this with rice or roti or naan. You can also make a cauliflower or cabbage curry as a side.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.