Lamb Curry Recipe - Lamb Karahi - Mutton Gosht - On the bone Masala
Lamb Curry Recipe - Lamb Karahi - Mutton Gosht - On the bone Masala Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. - - - - - - -
???????? Lamb Potato Curry Recipe - Slow Cooked - Gosht Aloo - Lamb Masala
Lamb Potato Curry Recipe - Slow Cooked - Gosht Aloo - This does a while but the result is superb. Amazing spices Enjoy - Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. - - - - - - -
???????????????? Slow Cooked Indian Lamb Curry Recipe - Super Tasty Gosht Masala
Slow Cooked Indian Lamb Curry Recipe - Super Tasty Gosht Masala
Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced.
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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.
Royal Lamb curry Recipe | Mutton curry with a creamy Almond sauce | Slow cooked
On Hello Ginger cooking channel, learn how to make the Royal Lamb curry, slow cooked with a creamy almond sauce.
There are many Indian dishes that were inspired, a few centuries ago, by dishes from other countries. Shahi korma – lamb cubes smothered in a rich almond and cream sauce – owes its ancestry to Persian food. This lamb curry recipe was mainly the royal house recipe made usually in older times and at the kitchens of royal people.This dish could be served with Plain or Spiced Basmati Rice or with an Indian bread (naan, chapati or Paratha).
This recipe uses the traditional slow cooking method. But as an alternative, you can use pressure cooker to fast cook the Lamb/Mutton.
Ingredients:
Boned Lamb or Mutton Meat - 500 grams (cut into 2.5cm (1in) cubes)
Almonds - 25 grams
Garlic - 3 cloves
Ginger - 1/2 Inch sized piece
Cardamom - 4
Cloves - 3
Cinnamon - 1 inch stick
Coriander Powder - 1 Teaspoon
Cumin Powder - 2 Teaspoon
Black Pepper - 1/2 Teaspoon
Chili Powder - 1 1/2 Teaspoon
Garam Masala - 1/4 Teaspoon
Cooking Cream - 150 ml
Onion - 1 large
Cooking Oil
Salt as Required
Water - 1 Cup or as required
Cooking Method:
1.Soak Almonds in water for an hour and peel off the skin.
2.Put the garlic, ginger, almonds and 3 tablespoons water into a blender and process to a paste.
3.Put the oil in a wide, heavy non-stick pan and set over medium–high heat. When the oil is hot, put in just enough meat pieces so that they lie in a single uncrowded layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.
4.Put the cardamom pods, cloves and cinnamon into the hot oil in the pan. Within seconds the cloves will expand. Now add the onions and stir-fry until they turn a brownish color. Reduce the heat to medium. Add the paste from the blender as well as the coriander, cumin, black pepper and chili powder. Stir-fry for 3–4 minutes or until browned somewhat.
5. Add the meat cubes to the pan, along with any liquid that might have accumulated in the meat bowl, the salt, the cream and 120ml (4fl oz) water. Bring to a boil. Cover, reduce the heat to low and simmer for 1 hour until the meat is tender. Stir frequently during cooking.
6. Skim off any excess fat that floats to the top. Sprinkle with Coriander leaves and serve.
#lambcurry #mutton #muttoncurry
Try this recipe and share your feedback in the comments section. Have fun!
LAMB KORMA | LAMB KORMA WEDDING RECIPE | THE ULTIMATE LAMB KORMA
#korma #eid #ramadan #diy #muttonkorma
Korma is known for it's creamy and luxurious texture. Traditionally, the meat is simmered for hours to reach the perfect tenderness and rich flavor.
What is Lamb Korma? Lamb Korma, also known as Mutton Korma, is very popular in most Indian and Pakistani restaurants. In this mild curry, meat or vegetables are braised in a yogurt, cream, or a nut-paste based sauce, and seasoned with mild aromatic Indian spices like cardamom, cumin, cinnamon, and coriander.
The process of cooking Korma is all about building layers of flavor. A big part of that comes from using a high quality Garam Masala, an aromatic Indian Spice blend that includes cardamom, cumin, coriander, cloves, cinnamon, and a few other spices. Here's an easy homemade recipe, but you can also use any high-quality store-ready brand.
Homemade Garam Masala Recipe:
How to Clarify Butter:
Perfect for Ramadan, Parties, Eid, Diwali, and much more.
I hope you enjoy my recipes, for those that are interested in the items I use in my kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:
Kashmiri Chili Powder:
See how I make Lamb Korma Wedding Style.
Ingredients:
1kg of leg of lamb on the bone cut into 2/3 inch peices
2 medium or 1 large onion finely sliced
200g of yoghurt
1/2 cup clarified butter/oil or half and half
1 heaped tablespoon of ginger & garlic paste
1.5 teaspoon of salt
2 teaspoon coriander powder
1 teaspoon chilli powder & deghi mirch (Kashmiri chilli powder)
1/2 teaspoon turmeric powder
2 black cardamom pods
6 cloves
6 green cardamom pods
10 black peppercorns
2 cinnamon sticks
1/4 teaspoon of ground nutmeg & mace
Kewra essence
1 teaspoon garam masala
water - approx 500ml
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