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
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!
HOW TO COOK MUTTON CURRY | AUTHENTIC BANGLADESHI STYLE | HOME COOKING AT ITS BEST
INGREDIENTS:
1 KG MUTTON ON THE BONE
4 TBS VEGETABLE OIL
1 TSP PUNCH PHORON
2 BAY LEAF (TEZ PATA)
3 CINNAMON STICKS (CASIA BARK)
1/2 TSP PEPPERCORN
5 CARDIMON
6 CLOVE
1 & 1/2 MEDIUM ONION
1 GREEN PEPPER
8-10 GREEN CHILLI
2 TBS CHOPPED GARLIC
1 TBS CHOPPED GINGER
4 MEDIUM TO LARGE VINE RIPE TOMATO
2 TBS YOGURT
WATER
CORIANDER TO GARNISH
SPICE:
2 TSP SALT
1 TSP TURMERIC POWDER
2 TSP CHILLI POWDER
2 TSP CURRY POWDER
1 & 1/2 TSP CORIANDER POWDER
1/2 TSP CUMIN POWDER
1 TSP GARAM MASSALA
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THE BEST LAMB CURRY YOU WILL TRY! | Lamb Curry Recipe
THE BEST LAMB CURRY YOU WILL TRY! | Lamb Curry Recipe
If you want to make the Best Lamb Curry then try this Lamb Curry Recipe that will leave you speechless. This Lamb Curry dish will make a great dinner for your family and friends.This Curry is served with Rice and Salad.
The Most Delicious Lamb Curry that you will ever try!
Lamb curry (also known as mutton curry) is a dish that is prepared from lamb or goat meat and vegetables. The dish is found in different variations across all states, countries and regions of the Indian subcontinent.
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EQUIPMENT FOR THIS RECIPE
Blender
Pestle and Mortar
Measuring Spoons
Chef Knife
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CAMERA I USE
Camera & Lens
Tripod
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FAVORITE COOKING EQUIPMENT
Baking Tray
Baking Paper
Baking Dish
Burger Press
Chopping Board
Cast Iron Skillet
Colander
Frying Wok
Garlic Press
Hand Mixer
Lemon Squeezer
Meat Thermometer
Muddler
Metal Spatula
Potato Masher
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Steel Pan
Cast Iron or Steel pan
Wok
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Servings: 7 - 8
►Ingredients For the Lamb Curry
►Spices
2 tbsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorns
1 inch cassia bark
3 bay leaves
5 green cardamoms
1 black cardamom
1 small mace
4 cloves
2 tsp red chili
1 tsp turmeric
1 tsp garam masala
2 tsp salt
►Main Ingredients
1.7 kg or 3.7 lbs lamb shoulder
3 medium red onions
3 ripe vine tomatoes (remove the skin)
4 - 5 green bullet chilies
13 garlic cloves
1 inch ginger
Some finely chopped coriander
►Cooking Curry
8 tbsp sunflower oil
2 cups water
4 - 5 heaped tbsp ghee
Taste and adjust the salt
1 tsp coriander powder
1/2 tsp black pepper
2 - 3 cups water or more depending on how you like the sauce
Fresh coriander
►For the Rice
1 tsp saffron soaked in some warm water
Half inch cassia bark
2 crushed green cardamoms
3 cloves
Half star anise
1 tsp salt
4 cups chicken stock
1 green chili
Bring to simmer then Add
2 cups basmati rice (wash few times and drain)
3 tbsp salted butter
► For the Naan
►For the Salad
1 small green chili
Handful fresh coriander
2 tbsp mint sauce
1/2 tsp salt (taste later and adjust)
Some water
1 cucumber
1 radish
4 tbsp natural yogurt
1 tbsp lemon juice (optional)
►For the Chips
1 tbsp salted butter
1 red chili
Some curry sauce
Cooked chips as required
Season with salt and tandoori masala
Fresh coriander
ENJOY!
Timestamps
00:00 Intro
00:37 Spices & Ingredients Prep
02:15 Cooking Lamb Curry
02:49 Rice Prep
04:00 Cooking Lamb Curry
05:23 Salad Prep
06:06 Chips
06:47 Plate Up
08:07 Tasting
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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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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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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