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.
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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How to make Curry Lamb Chops *BEST* CURRY HANDS DOWN! | Deddy's Kitchen
Today we're learning how to make Deddy’s famous Jamaican style #CurryLamb !! There's LEVELS to cooking #JamaicanCurry #LambChopd and now that you're learning Deddy's version...you're about to set your meal apart from the rest! Welcome to Deddy’s Kitchen!
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Fiji Style Lamb Curry
How we make lamb flaps Curry [Kale mamoe saka] | Cooking with Rona |#polytubers
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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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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
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