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
Slow Cooker Lamb Curry - Beautifully tender lamb in a rich curry sauce!
In this video i show you how to make the BEST lamb curry in the slow cooker. This Slow Cooked Lamb Curry full of flavour without the chillies which makes it perfect for the whole family!
The full Slow Cooker Lamb Curry recipe is available on our site:
The Lamb Curry Ingredients:
1 tbsp. vegetable oil
1.5kg (3lb) lamb shoulder - knuckle end weighing approx
1 large onion peeled and chopped
4 cloves garlic peeled and minced
1 large piece of ginger about the size of your thumb, peeled and finely chopped
1 tsp salt
2 tbsp garam masala
2 tbsp curry powder
1 tsp paprika
1 tsp cinnamon
350ml (1 cup) chicken stock water plus a stock cube or bouillon for gluten free is fine
2 tins 400g (14oz) each of chopped tomatoes
2 tbsp tomato puree/paste
2 tsp sugar
6 cardamom pods sew them together with a piece of string so you can easily fish them out later
400ml (14oz) can of coconut milk/cream
Handful of chopped coriander to serve
#slowcooker #recipes #comfortfood
Indian Lamb Curry Recipe
Hi Guys, today I'll show you How to Make Indian Lamb Curry in One Pot Easily with NO marinating or pressure cooking. RECIPE:
LINK to Cast Iron Pot:
LINK to Spice Grinder:
LINK to Spices Online:
Cardamom:
Ground Turmeric:
Coriander Seeds:
Fennel Seeds:
Cloves:
Try this easy recipe and let me know what you think in the comments below. Subscribe and I'll see you next time. Thanks for watching :)
Lamb Vindaloo Recipe | Mutton Vindaloo | Spicy Lamb Curry | Restaurant Style Mutton Curry | Cookd
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Lamb Vindaloo is a spicy #LambCurryRecipe. This #LambVindaloo is made with tender chunks of mutton marinated in a spicy and aromatic masala and cooked in a clay pot. You can now make this tasty #MuttonVindaloo with Cookd’s simple recipe and serve it hot with rice/dosa/paratha. Do try this recipe and share your feedback with us.
Lamb Vindaloo Recipe:
Mutton/ Lamb - 1 kg
Onion (chopped) - 1 cup
Hot Water - 1 Cup
Salt - 2 tsp
Sugar - 1 tsp
Oil - 4 tbsp
For the paste:
Kashmiri Dried Red Chilli - 10 nos
Dried Red Chilli - 8 nos
Onion (roughly cut) - 1 Cup
Peppercorn - 1 tbsp
Coriander Seeds - 1 tbsp
Cloves - 10 nos
Cinnamon - 2-inch Piece
Cumin Seeds - 2 tsp
Garlic - 15 cloves
Ginger (roughly cut) - 1-inch piece
Vinegar - 3 tbsp
Cooking Instructions:
1. Heat 2 tbsp of oil in a pan. Add all the ingredients needed for the paste, except the vinegar. Cook until it is fragrant.
2. Once they cooled down a little, add them to a mixer jar. Add vinegar and grind to a paste.
3. Marinate the mutton with the paste for at least 2 hours. It tastes best when marinated overnight.
4. In a pan, heat 4 tbsp oil and add the chopped onions and saute until it starts to brown.
5. Add the marinated mutton. Cook for 5 minutes, stirring occasionally. Add 2 tsp of salt and sugar.
6. Add water and bring it to a boil. Cover and simmer on medium-low heat for 45 minutes, or until the mutton is well cooked and tender. Stir occasionally to make sure it is not sticking to the bottom of the pan.
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LAMB CURRY රසට හදමු. HOW TO MAKE A LAMB CURRY. COOKING SHOW (Sri Lankan Chef)
Hosted by Chef Desha Paranavithana
Subtitles by Lakmini Leanage
Edited by Isira Perera
Lamb Curry
Dice lamb 800g
Chop onion 1
Chop garlic 4
Ginger 1inches
Chop tomato 1
Lemon grass 2inches
Curry leaf
Rampe
cafe lime
Green chilli 2
Raw curry powder 3tab
Chilli powder 2tab
Tumeric 1tsp
Tamarind 1tab
Salt
Oil 3tab
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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#cookwithnabeela #lahorikarahi #lambkarahi #lambcurry #lambrecipe #curry #curryrecipe #food #recipe #cooking
MASTERING THE BASICS OF LAMB/MUTTON CURRY (INDIAN STYLE)
How To Make Mutton Curry - How To Make Lamb Curry - Mutton Curry For Beginners
In this video I have explained step by step in detail how to make a mutton curry using basic common ingredients. If you master this recipe then you will be able to make any type of mutton curry.
Ingredients required for making mutton curry - serves 6 to 8
* 1.2 kg/ 3 lb mutton or lamb with/without bones. The shoulder and leg piece is the best.
* 500 gm/ 1 lb/ 3 large onions
* 40 gm/ 2 oz ginger
* 50 gm garlic / 1 whole head of garlic
* 2 green chillies (optional)
* 200 gm/ 7 oz/ 3/4th of a cup of plain unflavored yogurt
* 1 tablespoon Kashmiri red chilli powder. Please adjust proportion according to your preference.
* 1 teaspoon turmeric powder
* 1 tablespoon ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 heaped teaspoon garam masala powder
* 2 dried bay leaves
* 4 to 5 green cardamoms
* 4 to 5 cloves
* 2 inch long cinnamon stick
* 2 teaspoons salt or as per taste
* 4 large potatoes cut into half (totally optional)
* hot water
* 3 to 4 tablespoons oil
Serve this with rice/roti/naan/paratha. The taste of any meat curry gets better the next day.
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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.
Have a happy and safe cooking experience.