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How To make Lamb Curry with Cardamom Cashew Rice
900 g lamb
diced
3 tbsp vegetable oil
2 lamb stock cubes
75 ml natural yogurt
1 lemon :
juice of
225 g white basmati rice
1 rounded tbsp whole cardamom pods
75 g golden sultanas
100 g cashew nuts
salt and freshly ground black pepper For the Marinade :
2 medium onions -- peeled
- and cut into 5mm dice 1 clove garlic peeled and crushed
2 1/2 cm fresh ginger :
peeled and grated
1 rounded tsp cinnamon
1 rounded tsp garam masala
15 cardamom pods, seeds removed lightly toasted
and crushed 1/2 rounded tsp mild chilli powder
:
To Garnish 1 medium red chilli :
deseeded thin sliced
1 medium green chilli -- deseeded thin sliced
A simple, fragrant, very mild curry recipe.
Heat 1 tbsp of the oil in a frying pan over a medium heat and brown the lamb a few pieces at a time, until all the meat has been used up. Add another tablespoon of oil if necessary, to prevent the meat from sticking to the pan. Then put the browned lamb, along with the marinade ingredients, into a medium sized bowl. Stir well to coat thoroughly, cover with clingfilm and leave until cold. Refrigerate overnight to allow the spices to flavour the lamb.
The next day, bring 1 pint (570ml) of water to the boil in a medium-sized pan with the stock cubes. Stir to dissolve. Add the lamb and the marinade, bring to the boil, then reduce the heat to a simmer, cover and cook gently for 1
How To make Lamb Curry with Cardamom Cashew Rice's Videos
Simple & Tasty Mutton Curry
Hariyali Mutton | Spicy Green Lamb Curry | Mutton Curry Recipe By Prateek | Get Curried
Hariyali Mutton | Lemon Mint Mutton | How To Make Lemon Mint Mutton | Hariyali Mutton Recipe | Spicy Green Lamb Curry | Nimbu Pudina Mutton | Mint Mutton Masala | Lemon Mutton Curry | Green Masala Mutton Curry | Green Mutton Curry | Mutton Gravy For Chapati | Mutton Curry | Curry Recipe | Mutton Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan
Learn how to make Lemon Mint Mutton with our Chef Prateek Dhawan.
0:00- Introduction
Lemon Mint Mutton is a flavored curry made with simple spices and has the freshness and fragrance of herbs like Mint and Coriander leaves. The curry requires a green paste made with a perfect blend of spices that gives it an aromatic taste and flavour. It also has yogurt in small quantities that adds to its creaminess. The mutton curry is thick and creamy, and is finger-licking delicious with a hint of lemon which gives it a slightly tangy taste. Serve Lemon Mint Mutton as main course with parathas, naan, rotis, or even steamed rice. On festive occasions, this can be served with pulao. This mutton curry can also be enjoyed with some crusty bread over lunch or dinner.
Preparation of Curry Paste
2 tbsp Mustard Oil
1 tbsp Cumin Seeds
1 tsp Coriander Seeds
1 tbsp Garlic (finely chopped)
1 tbsp Ginger(finely chopped)
3-4 Green Chillies (sliced)
1 tsp Turmeric Powder
1/2 cup Mint Leaves
1 cup Coriander Leaves (chopped)
Making the Curry
3-4 tbsp Mustard Oil
2 Bay Leaves
4 Green Cardamoms
2 Black Cardamoms
2-inch Cinnamon Sticks
8-10 Cloves
1 cup Onions (finely chopped)
500 gms Mutton
1 tsp Turmeric Powder
Salt (as required)
1/2 cup Water
3 tbsp Curd
1 tbsp Coriander Seeds Powder
1/2 tbsp Garam Masala Powder
1 tbsp Black Pepper Powder
Salt (as required)
2 cups Water
1 tsp Lemon Juice
Ginger Juliennes (for garnish)
#LemonMintMutton #MuttonRecipe #GetCurried #PrateekDhawan
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The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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EID SPECIAL MUTTON CURRY | MUTTON GRAVY | MUTTON CURRY BY SPICE EATS
Eid Special Mutton Curry | Mutton Curry | Mutton Gravy | Mutton Curry by Spice Eats | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats
***********************
For Vegetarian Recipe follow our sister channel @SpiceSwad
***********************
Ingredients for Mutton Curry:
- Mutton with bones- 500 gms
Whole Spices:
- Black Cardamom- 2
- Black Peppercorns- 10
- Bay Leaf- 2
Tomato-Cashew Paste:
- Cashew nuts- 8
- Red Chillies- 3
- Green Cardamom- 4
- Cloves- 4
- Cinnamon- 2
- Tomato quartered, medium- 2
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Kashmiri Chilli Powder- 1 tsp
- Red Chilli Powder- 1/2 tsp
- Coriander Powder- 2.5 tsp
- Cumin Powder- 1/2 tsp
Other Ingredients:
- Fried onion(Birista), crushed- 2 medium
- Ginger Garlic Paste- 2 tsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Kewra Water (Screw pine Essence), optional - 1 tsp
Preparation:
- Take a pan and add the cashew nuts, red chillies, green cardamoms, cinnamon and cloves. Dry roast these on low heat for 2-3 mins. Take it out in a bowl and allow it to cool.
- To make the paste, add all these into a grinder/blender and coarse grind. Now open the lid and add the quartered tomatoes. Blend it into a smooth paste.
- Slice the onions and fry in oil till golden. Allow it to cool and crush it lightly by hand or in the grinder.
Process:
- Heat oil in a pressure cooker and add the black cardamoms, peppercorns and bay leaves. Once it splutters, add the mutton pieces and sear it on high heat for 4-5 mins till it’s browned.
- Now add the ginger garlic paste, mix and continue to fry it on medium heat for 2-3 mins till the rawness is gone.
- Add the spice powders, give a mix and continue to cook on medium to low heat for 3-4 mins.
- Now add the tomato-cashew paste and continue to cook on low to medium heat for 3-4 mins till the masala is cooked and oil separates.
- Add the crushed fried onions, give a mix and cook for 1-2 mins.
- Add 300 ml water, give a mix and pressure cook for 4-5 whistles, on high heat till 1st whistle and then on low heat for 3-4 more whistles. Allow the pressure cooker to release pressure and then open the lid.
- IF YOU’RE NOT USING A PRESSURE COOKER - Continue to cook covered in a heavy bottomed pan for 45-60 mins till the mutton is tender. Do give a stir few times and add water as & when necessary
- Give a mix and optionally add the Kewra water and simmer on low heat for a min.
#eidspecial #muttoncurry #muttongravy #simplemuttoncurry #easymuttoncurry #spiceeats #spiceeatsrecipes #spiceeatsmutton
Lamb Curry - On the bone
A delicious authentic homemade lamb curry with fresh herbs & spices. One to definitely try yourself.
Please do like & share.
Ingredients:
1kg Lamb on the bone
2 Medium Onions
2 Tomatoes
2 Tbsp Ginger/Garlic paste
1 Tsp Garam Masala
1 Tsp Chilli flakes
12 Cashew nuts
4 Black Cardamom
1 Cinnamon stick
10 Cloves
15 Black Peppercorn
Prep & Cook:
Add oil to pan & add black peppercorn, cloves, cinnamon stick & black cardamom & fry for 1 minute.
Now add the lamb & fry until color starts to change slightly.
Now add the ginger garlic paste & fry for a further 2 minutes.
Now add chilli powder, turmeric, red chilli powder, salt, corriander powder & cook for a further 2 minutes.
Now add chopped onions & cover & cook for 5 minutes on medium heat.
Now add tomatoes, cover & cook a further 10-15 minutes.
Now add ground cashew, chilli flakes, garam masala & cook a further 10 minutes.
Now add 1700ml water, cover & cook on low heat for a further 40-50 minutes.
Enjoy!
Roaya XOXO Lamb Cashewnuts Curry - كاري اللحم بالكاجوا
I love using nuts in my food. Cashew adds a delicious milky flavor to the dish. This lamb curry is an indian inspired flavorful dish that will make you come back for more.
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For complete recipe in English and in Arabic please click on the link below:
roayasaleh.com/Recipe-LambCashewNutCurry.pdf
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xoxo
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