1/3 c Dried onion 1/4 c Warm water 3 tb Vegetable oil 2 tb Ground coriander 1 1/2 ts Ground cumin 1 tb Ground cardamom 1 ts Ground ginger 1 ts Turmeric 1/2 ts Garlic powder 1/4 ts Pepper 1/8 ts Ground red pepper 2 lb 1" cubes lamb stew meat 2 c Beef stock Salt 1/4 c Plain yogurt 1 ts Fresh lemon juice Freshly cooked rice Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice.
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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Homestyle Lamb Curry. Recipe from the cookbook INDIAN RESTAURANT CURRY AT HOME VOLUME 2 (see below for links).
There are few words than can adequately describe the magical flavour of a meat-based curry cooked with the bones. This traditional 'desi' dish from Misty Ricardo's second cookbook, INDIAN RESTAURANT CURRY AT HOME VOLUME 2, is cooked slowly to get the best flavour from the meat and spices. No base gravy is used to make this curry.
Book Availability:
Both Volume 1 and Volume 2 of INDIAN RESTAURANT CURRY AT HOME are available from Amazon, Waterstones, WH Smiths. Wordery, Speedy Hen, Book Depository, and others. Please note that for international (non-UK) orders, Book Depository offer free worldwide shipping.
Here are a some direct links for Volume 2:
Amazon UK:
Waterstones:
WH Smith:
Book Depository:
Wordery:
Misty Ricardo's Curry Kitchen:
Volume 1 and 2 are also available in Kindle format from Amazon.
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Lamb Curry | Mutton Masala Curry | Spicy Lamb Curry | Special Mutton Curry By Prateek | Get Curried
Lamb Curry | How To Make Lamb Curry | Mutton Masala Curry | Spicy Lamb Curry | Mutton Curry Recipe | Nepali Style Mutton | Easy Mutton Curry | Mutton Curry | Mutton Gravy | Goat Meat Curry | Curry Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan
Learn how to make Lamb Curry with our Chef Prateek Dhawan.
0:00- Introduction Here is a fiery traditional curry from our lovely neighboring country, Nepal. The curry has mutton pieces that are pressure cooked to perfection, with the goodness of whole spice like cardamom pods, cloves, bay leaf and cinnamon sticks, etc. Nepalese Mutton Curry, also known as Khasi Ko Masu, is a common household recipe from Nepal often served with beaten rice. It is typically cooked in a pressure cooker on low heat which brings out all the flavour from spices. Serve the Lamb Curry with steamed rice or jeera rice for a weekend night dinner. Try it out today & let us know your thoughts in the comments.
For the Spice-Mix 2 tbsp Oil 2 Bay Leaves 3 Dry Red Chillies 1 tbsp Cumin Seeds 2 Black Cardamom Pods 4 Green Cardamom Pods 2-inch Cinnamon Stick 1/2 tsp Black Peppercorns 8-10 Cloves 1 blade Mace 1 cup Onion (sliced) 10-12 Garlic Cloves (peeled) 1-inch Ginger (chopped) 1 cup Tomato (chopped) 1/2 cup Water 4 tbsp Water (for grinding)
Searing the Mutton 1/4 cup Oil 1 cup Water 1 tsp Red Chilli Powder Salt (as required) 1/2 cup Water 1/4 cup Coriander Leaves (chopped) 1/4 cup Nutmeg (grated)
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THE BEST JAMAICAN CURRY MUTTON RECIPE
Curry Mutton is a lovely rich curry made with hearty mutton meat and curry powder as the main ingredients. The curry mutton is slow cooked for a few hours to allow the mutton meat to get completely tender. It literally falls apart and has absorbed all of the delicious flavors that it cooked in. This dish is a staple among Caribbean, Indian, and Southeast Asian cuisine.
PREP TIME: 20 MINUTES COOK TIME: 2 HOURS AND 30 MINUTES TOTAL TIME: 2 HOURS AND 50 MINUTES
MARINATE 3lbs MUTTON LEMON AND VINEGAR ( FOR CLEANING THE MUTTON) 1tbsp HOMEMADE GREEN SEASONING (OPTIONAL) 1 1/2tbsp CURRY POWDER 1tbsp LAMB SEASONING 1tbsp ALL PURPOSE SEASONING 1tsp DRIED THYME 1/2tsp BLACK PEPPER 1tbsp GARLIC POWDER 1tbsp CHILLI POWDER 1tsp GARAM MASALA 1tsp GROUND CORIANDER 2tbsp PIKKA PEPPA SAUCE 1tsp TURMERIC 2tbsp VIRGIN OLIVE OIL
CURRY 1 ONION 2 CLOVES OF GARLIC 5 SPRIGS OF FRESH THYME 1 SCOTCH BONNET 1 SPRING ONION 1tbsp FRESH CORIANDER 3tbsp OLIVE OIL 1tbsp HOT CURRY POWDER 1tsp LAMB SEASONING 1tsp ALL PURPOSE SEASONING 1tsp CHILLI POWDER 1tsp GROUND CORIANDER 1tsp + 1tsp GARAM MASALA 1tbsp HOMEMADE GREEN SEASONING (OPTIONAL) 1tbsp TOMATO PURÉE 1 POTATOES 1 CARROTS