Tag Archives: lamb

Lamb Curry with Tomato

Add some thawed, frozen green peas at the end if you want to include veggies.

Drain, reserving the juice, and coarsely chop:

  • One 28 ounce can of whole tomatoes

Heat in a large pot, over medium heat:

  • 1/4 cup ghee (vegetable oil if you don’t have any)

Add and cook, stirring, until softened and evenly golden brown:

  • 1 medium onion, thinly sliced

Increase the heat to medium-high and add and cook, stirring for a minute:

  • 2 tsp ground cumin
  • 2  tsp ground coriander
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp grated peeled fresh ginger (or the stuff from the tube or jar)
  • 1 tsp ground turmeric
  • 1/2 tsp ground Indian red pepper (or more, if you like it spicy)

Add

  • 1/2 cup of the chopped tomato and 1/4 cup of the tomato juice along with
  • 1 1/2 pounds or so of boneless lamb stew meat, trimmed and cut into 1 to 1 1/4” cubes

Simmer, stirring occasionally, until the liquid is slightly reduced and thickened, about 7 minutes.

Stir in the remaining tomatoes and juice.  Season with :

  • 3/4 tsp salt

Cover and reduce the heat to maintain a simmer.  Cook for about one hour.  If there is fat on top, skim it off.  If you want to reduce the sauce, remove the meat with a slotted spoon and reduce; add it back to the pot when the sauce is thickened to your liking (it will thicken if you have any leftovers to reheat).

Stir in:

  • 2 tbsp chopped fresh cilantro

Serve with rice or naan.  Even better on the second day.

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Filed under food, lamb, Main Course, Protein

Marinade for Lamb

  • ½ cup vegetable oil (do NOT use less)
  • 2 Tbsp ground cumin
  • 1 ½ tsp salt
  • 1 ½ tsp ground cayenne pepper
  • 2 Tbsp ground coriander
  • 1 Tbsp paprika
  • 1 tsp turmeric
  • 2 Tbsp garlic, finely chopped (about 6 cloves)

Whisk all ingredients together, and marinate lamb in refrigerator for at least 2 to 3 hours, but no longer than a day.

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Quick Curried Lamb or Beef Stew with Chick Peas

  • 1 teaspoon vegetable oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 12 ounces, ground lamb or beef
  • 1 Tablespoon hot Madras curry
  • 1 Tablespoon honey
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground cumin
  • 1/4 teaspoon each:  ground coriander, salt, and pepper
  • 1 carrot, sliced
  • 1 sweet green pepper, cut into chunks
  • 1 can chick peas, rinsed and drained (19 ounce)
  • 1 can tomatoes, chopped (19 ounce) not drained
  • 1/4 cup raisins

In large non-stick skillet, heat oil over medium heat; cook onions and garlic, stirring occasionally, for 5 minutes or until softened.  Add lamb; cook, breaking up with spoon, for 5 minutes or until no longer pink.

Drain off fat.  Stir in curry powder, cumin, coriander, salt and pepper; fry for a minute.  Add honey and ginger, carrot, green pepper, chick peas, tomatoes and juices and raisins; bring to boil.

Reduce heat to low; cook, stirring occasionally for 20 minutes or until vegetables are tender and sauce is thickened slightly.

Makes 4 servings.

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Filed under food, Main Course, Protein