How To make Lamb Curry
1 1/2 kg Leg of lamb, boned
1 tb Coriander seeds
2 ts Black peppercorns
2 ts Cardomom seeds
2 ts Cumin seeds
1/2 Cinnamon stick, crumbled
2 tb Oil
1 lg Onion, chopped
2 Garlic cloves, crushed
2 ts Fresh ginger, grated
Stem of lemon grass, 10 cm -long 15 oz Can tomatoes
2 c Water
1 c Coconut milk
1. Remove fat from lamb, cut lamb into 2.5 cm cubes.
2. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin
seeds, cloves and cinnamon. 3. Heat oil in a pan, add lamb in three batches, fry until brown, remove.
4. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion
is tender. Add spice mixture, stir-fry for 3 minutes. 5. Return lamb to pan with undrained, crushed tomatoes, water and coconut
milk, bring to a boil. Reduce heat to low, simmer, uncovered, stirring often, for 1-1/2 hours, or until lamb is tender. NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies. HINT: Most Indonesians are Muslims and therefore do not eat pork. Instead they eat lamb, beef and goat. Source: Indonesian Cooking
How To make Lamb Curry's Videos
AUTHENTIC MUTTON MASALA CURRY | MUTTON CURRY DEHATI STYLE | MUTTON MASALA | MUTTON CURRY RECIPE
AUTHENTIC MUTTON MASALA CURRY | MUTTON CURRY DEHATI STYLE | MUTTON MASALA | MUTTON CURRY RECIPE
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EASY LAMB CURRY RECIPE BY BLUEBELL RECIPES
#lambcurry #lambstew #lambrecipes
INGREDIENTS
1kg curry pieces lamb
3/4 cup of cooking oil
1 black caradamom
5 green cardamom pods
7 cloves
1 inch cinnamon stick
2 medium size onions, sliced
1 and 1/2 tbsp of ginger&garlic paste
2 tbsp of tomato paste
1 large habanero chili
1 tsp of ground turmeric
1 tsp of ground coriander
1/2 tsp of ground cumin
1 tsp of crushed black pepper
salt to taste
some chopped coriander leaves
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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
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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
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Lahori Karahi Gosht Recipe • Lamb Karahi Recipe • Karahi Mutton Curry • Bhuna Lamb Curry Recipe
Lahori karahi is a popular restaurant favourite that originates from Lahore. A must-try recipe that is easy to make, incredibly aromatic and full of flavourful. Perfect served with basmati rice or freshly made naan bread.
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Full Recipe Here:
A Lahori karahi is made up of a blend of lamb, onions, tomatoes, and spices cooked in a wok like a dish known as a karahi. This lamb curry is a popular restaurant favourite and a dish that originates from Lahore and has spread across Southeast Asia.
This recipe needs to be added to every cookbook. A must-try recipe that is so easy to make, incredibly aromatic and very flavourful. Perfect served with homemade naan!
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EASY LAMB CURRY | Indian Style Homemade Curry | Beginner Friendly
Easy Indian Style Homemade Lamb Curry. Ingredient list at the bottom.
Love,
Sharmi
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INGREDIENTS
For Marination -
1 kg lamb
1/2 cup yogurt or curd
salt
2 tsp Kashmiri chilli powder
1 tbsp ginger garlic paste (Prefer fresh but can use store bought)
2 green chilis
2 tbsp coriander powder
1 tsp cumin powder
2 tsp turmeric
1/2 tsp garam masala
For the gravy -
3 tbsp oil
4 green cardamom
1 inch cinnamon stick
5 cloves (Cardamom, cinnamon and Cloves can be replaced with additional 1/2 tsp of Garam Masala, but whole spices are preferred)
5 bay leaves
2 large onion thinly sliced
Marinated lamb
1/2 tsp garam masala as finishing spice
Coriander for garnishing
LAMB KORMA (Step By Step Guide IN ENGLISH) | How To Make Korma
How To Make Lamb Korma - Mutton Korma Recipe - How To Make Korma
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Ingredients Required For Making Lamb Korma - serves 6 to 8
* 3.5 lb / 1.5 kg lamb with bones. I used stewed meat with bones but you can also use boneless. You can also use mutton (goat meat) instead of lamb.
* 400 gm(14 oz) / 3 very large onions
* 45 gm/ 2 oz/ 1 whole head of garlic
* 25 gm / 1 oz / 2 & 1/2 inch length ginger
* 2 green chillies (optional)
* 1/4 th cup water to make the ginger garlic paste. Use little more if the blades of your blender is having trouble moving.
* 1/3 rd cup oil. Please adjust proportion according to your preference. You can also use a combination of oil and ghee.
* 2 dry bay leaves
* 2 inch long cinnamon stick
* 1 black cardamom (optional)
* 8 green cardamoms
* 6 cloves
* 1/2 teaspoon cumin seeds
* 1/2 teaspoon turmeric powder (haldi)
* 1 tablespoon Kashmiri red chilli powder. Please do not stick to this proportion and add less to start with. You can always add later.
* 1 tablespoon ground coriander (dhania powder)
* 2 teaspoon salt or as per taste
* 1/4 th teaspoon ground black pepper
* 1 teaspoon heaped garam masala powder. Please click on this link if you want to make garam masala powder at home -
* 1/3 rd teaspoon ground mace (javetri)
* 1/3 rd teaspoon ground nutmeg (jaifal)
* 1/2 cup plain unflavored yogurt + 4 tablespoon for applying on meat. Please use less if using thick Greek yogurt. Please take out yogurt from refrigerator about half an hour before you start cooking.
* 2 dates (seeded). You can also use a teaspoon of sugar in place of dates if you do not have any concerns.
* 1 or 2 teaspoons of Kewra water. Add just a drop if using Kewra essence. Kewra water is totally optional as some people do not like that floral flavor in their korma.
** Please note as it is with all kind of meat curries, they taste best a few hours after it is made to allow all those flavors to mellow down .
Serve this with naan/paratha/hot steamed Basmati rice.
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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.
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