Is This Why Americans Don't Like Lamb?
45 Minute Lamb Curry (Succulent and tender!)
This lamb curry is melt-in-your-mouth tender and features the flavours of aromatic fennel and fiery chili.
The best part is that it only takes 45 minutes, and it's a curry you don't have to babysit on the stove. Which means, more time to do other things :D
Perfect paired with hot basmati rice, or naan/rotis.
INGREDIENTS
2 lbs boneless lamb shoulder, cubed
¼ cup plain yogurt
4 tsp ground fennel
4 tsp kashmiri chili powder
1 tsp turmeric
1 medium onion, chopped
4 cloves garlic
2 inches ginger, sliced
4 tbsp canola oil
1 bay leaf
1 small piece cinnamon
4 green cardamom
3 cloves
½ cup strained tomato sauce (passata)
2 tsp ground coriander
2 tsp ground cumin
Salt to taste
½ cup water
Fresh chopped coriander to garnish
METHOD
In a large bowl marinate lamb in yogurt, 2 tsp ground fennel, 2 tsp chili powder, turmeric, and salt to taste. Mix to combine, and allow to marinate for as long as it takes to prep the other ingredients.
To a food processor/blender add onions, garlic and ginger, and blend until smooth.
Set Instant Pot to saute mode, and add oil. Once hot, add bay leaf, cinnamon, cardamom, and cloves and saute for 10-15 seconds or until fragrant. Add onion mixture and cook for 5-6 minutes stirring often until slightly golden.
Pour in strained tomato sauce and seasoning with remaining fennel, chili powder, ground coriander, ground cumin and salt to taste. Cook tomato mixture down until the oil begins to separate along the edges, and the tomatoes become jammy in texture.
Add marinated lamb, and mix to coat in cooked down tomatoes. Cook for 5-6 minutes to seal all sides of the lamb.
Add water, and set Instant Pot to the pressure cook setting on high. Set the timer to 25 minutes.
Once ready, allow pressure to naturally release. Reduce curry on saute mode to desired consistency.
Garnish with fresh coriander and serve with hot basmati rice, naan, or rotis. Enjoy!
12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
PRINT RECIPE:
shoulder/
Super Easy Fall-Off-the-Bone Chinese Style Ribs 气压锅中式排骨 One Pot Chinese Pork Recipe -Pressure Cooker
This is an off-the-bone pork recipe - one that you must must must must try. No joke - try! Okay, I've nothing much to write because I'm on a holiday. Pardon us okay. :)
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality multi-cooker pot in the video respectively. The multi-cooker can be used as a rice cooker, a pressure cooker, a stir frying pot, a pot to keep your food warm, a double boiler --- so many functions! If you like to buy La Gourmet multi-cooker pot, you can get it here or you can also go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 3 - 4 pax
500g of prime ribs (you can also use spare ribs or beef ribs)
1 piece star anise
1 piece of cinnamon bark (5 - 7 cm)
1 thumb size young ginger - minced
2 pieces shallots minced
4 cloves of garlic - minced
1 cup of Chinese rice wine
2 tablespoons of brown sugar
1 tablespoon of hoisin sauce
1 tablespoon of oyster sauce
2 tablespoons of low sodium light soy sauce
2 tablespoons of premium dark sauce
2 tablespoons of rice vinegar (or apple cider)
Enough water to cover the ribs
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If you like this recipe, you might like these too:
Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
Lotus Leaf Rice
Fish Maw Seafood Soup
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Perfect Japanese CURRY | Simple Recipe
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Hey guys! Today I wanted to show you a recipe that I know you guys will love - Japanese CURRY! In Japan many people make curry with pre-made curry roux or kits - but today I’ll show you how to make it all from scratch!
00:00 Intro
00:36 A Word from Our Sponsor
01:16 Preparing Our Vegetables and Chicken
03:20 Cooking Our Curry
05:23 Homemade Curry Roux
07:47 Dessert Time
Ingredients (2 servings):
- Two Large Tomatoes
- ½ large onion
- 1 clove garlic
- ginger (same amount as garlic)
- One Large Skinless Chicken Breast (aprox. 200g)
- 150g Daikon Radish
- ½ Apple
- 2 tbsp curry powder
- 2 tbsp Worcestershire sauce
- 2 tbsp cooking sake (or white wine)
- 2 tbsp honey
Optional
- 10g butter
- 30g coconut milk
How to Make:
- You don’t have to remove the skins from your tomatoes but doing so will give you a smoother silkier curry - to do this, score 2 large slits in the bottom of the tomato skins and place the tomatoes in boiling water for 30 seconds, transfer them to an ice bath and the skins will come off easily when cooled down
- Cut the tomatoes into small bite-sized chunks
- Dice ½ a large onion, grate one clove of garlic and the same amount of ginger - you can prepare any other vegetables to add to your curry too but make sure they are the small enough to cook through
- Cut one large chicken breast (skinless) into bite-sized chunks and remove any fatty or sinew parts and season with 3g of salt and pepper
- Heat olive oil over a medium heat and then add your onions - you want to let them caramelize for about 10-15 minutes. They should turn translucent and the liquid should start to evaporate from the onion
- At this point add your garlic, ginger and chicken - keep cooking for 5-10 minutes until no pink parts of the chicken remain
- Once the outside of the chicken is cooked add your tomatoes - continue cooking for around 20 minutes to really stew the tomatoes down
- While your curry is cooking, grate 150g of daikon radish and add to your curry straight away (this will help thicken your curry and add a sweeter flavor)
- You can also add ½ of an apple grated for a similar effect - or add both!
- To make a home-made version of a japanese curry roux add 2 tbsp of curry powder, 2tbsp Worcestershire sauce, 2tsbp cooking sake (or white wine) and 2 tbsp of honey (you may want to microwave it for a few seconds to easily stir through your curry)
- These next steps or optional but can make your curry milder and smoother - add 10g of butter and 30g of coconut milk
- Finally season your curry to taste
One of my FAVOURITE recipes of all time!
This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book 'It's all about dinner'
Pre Order Your Copy:
I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site:
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
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