По-индийски суды карри

Lamb curry recipes

Indian recipes lamb curry

Lamb curry with okra pods

Ingredients for 4 people:
500 g of lamb meat
250 g of okra pods
175 g of yoghurt
125ml broth
7 red chilli (freshly)
2 onions
1 garlic toe
30 g of ginger (freshly)
3 tablespoons of oil
3 tablespoons of curry powder
1 pinch of salt
1 pinch of pepper
4 chilli pods and a little bit fresh coriander to garnish

Preparation:
The chilli core, the ginger and the garlic peel. Everything completely chop and with salt, pepper and curry powder mix. The points and handles of the okra pods take a short-cut. The pods afterwards in water with some salt and with a shot vinegar allow to give and cook during about 7 minutes. Then in a sieve give and well let drain. The oil give in a frying pan and heat up. In the interim cut the lamb meat in stripe and then together with the cut onions in the frying pan give. The meat and the onions sear, then add the okra pods and the mixture of ginger, chilli, garlic, salt, pepper and curry powder and roast briefly wide. Now pour the broth about that, the yoghurt allow to add and all about 8 minutes simmer. Distribute to the plates and with a chilli pod and possibly fresh coriander garnish.

Lamb curry with chickpeas

Ingredients for 4 people
500 g of lamb meat
500ml vegetable stock
400 g of chickpeas (from the tin)
5 tomatoes
3 onions
2 red chilli (freshly)
1 garlic toe
1 small piece of gingers
3 tablespoons Ghee (or clarified butter)
2 TL Garam Masala (mixed herbs)
1 TL cumin
1 TL paprika powder
1 TL lemon juice
½ TL curcuma
1 pinch of salt

Preparation:
The lamb meat in small pieces cut. The chickpeas in a sieve give and well let drain. The tomatoes and the onions in small cubes cut. The chilli core and chop. The garlic and the ginger peel and well rub.
Now the Ghee in the frying pan give and heat up, then the onions and all spices (including garlic, chilli and gingers) briefly sear. The lamb meat and the chickpeas add and also sear. Afterwards the tomato malice which add broth and the lemon juice and spice with salt. A lid on the frying pan allow to give and simmer everything with middle heat about 1 ½ hours. As an addition fits rice or Papadam (Indian bread) very well.

Bombay curry with lamb

Ingredients for 6 people:
1 kg of lamb meat
400 g of tomatoes (best of all from the tin)
200ml coconut milk
2 onions
2 garlic toes
2 green chilli (freshly)
1 tablespoon Ghee (as a substitute clarified butter)
1 tablespoon of ginger (grated)
1 tablespoon of coriander
1 ½ TL chilli powder
1 ½ TL curcuma
1 TL cumin
1 TL salt
fresh coriander garnish to

Preparation:
The onions in small cubes cut which core of chilli and chop together with the garlic completely. The Ghee in a frying pan give and heat up, then give the onions in and sear. Afterwards ginger, curcuma, chilli, garlic, chilli powder and coriander
add and briefly with sear, but do not pay attention them burn. The meat in pieces cut, in the frying pan give and with strong heat sear. The tomatoes (including tomato juice from the tin) add and spice everything with salt. Now allow to give the lid on the frying pan and cook everything with low heat about 1 ½ hours. Afterwards allow to add the coconut milk and cook without lid over again 7 minutes, until a creamy sauce forms.
Distribute to the plates and with possibly fresh coriander garnish.

Lamb curry with potatoes

Ingredients for 5 people:
750 g of lamb meat
450ml water
150 g of yoghurt
3 big potatoes
3 garlic toes
1 piece of gingers (about 2 cm)
3 tablespoons Ghee (one can also use clarified butter)
2 TL Garam Masala (mixed herbs)
1 TL chilli powder
1 TL cinnamon
1 TL paprika powder
1 TL salt
½ TL pepper (best of all freshly ground)
½ TL of ground cumins
¼ TL ground cardamom
a little fresh coriander to garnish

Preparation:
The ginger peel and well rub, the garlic chop or with a garlic press press. The yoghurt give in a bowl and with garlic, ginger, pepper, Garam Masala, chilli mix powder, cardamom, cinnamon, cumin, salt and paprika powder.
The onions peel, chop and afterwards in heated up Ghee sear. Then add the lamb meat and during at least 4 minutes roast. The potatoes in smaller pieces cut, to the meat give and about 5 minutes with roast. Now give the yoghurt with the spices in addition and well mix everything. The water allow to add and simmer everything without lid about 50 minutes. Occasionally over and over again stir! If the sauce is still too thick a little more waters add. Everything distribute to the plates and with the fresh coriander garnish. As an addition rice is suited jut out, but also Naan fits very well.

Lamb curry with spinach

Ingredients for 4 people:

800 g of lamb meat
500 g of spinach (one can use also frozen spinach)
125 g of yoghurt
60ml cream
1 pole of cinnamon
4 tablespoons Ghee (or clarified butter)
1 tablespoon of ground almonds
2 TL Garam Masala (mixed herbs)
2 cardamom capsules
½ TL ginger (grated)
½ TL garlic (pressed)
½ TL chilli powder
½ TL nutmeg
1 pinch of salt
1 pinch of white pepper

Preparation:
The lamb meat in about 2 cm cubes cut and with the garlic and the ginger rub, afterwards at least 20 minutes allow to have an effect. Then give the meat in a pot and only so much water add the meat is just covered. With low heat about 1 half an hour allow to simmer. In the interim wash the spinach and very much chop (if one liked to use frozen spinach, allow to thaw this). The lamb meat from the broth take and let drain (which pour broth, however, not away!).
The Ghee in a frying pan give, heat up and then sear the meat in it sharply. Afterwards give the yoghurt and the spices (up to nutmeg) in addition and so long allow to cook to almost more no liquid in the frying pan is. Now the spinach, about 180ml of the lamb broth, the ground almonds and the ground nutmeg in give. The frying pan with a lid allow to close and all about 9 minutes simmer. Stir in the end the cream and briefly heat up. Everything distribute to the plates and with Chapati serve

Lamb Roghanjosh

Ingredients for 6 people
1 kg of lamb meat
250ml water
125ml cream
180 g of yoghurt
4 toes garlic
4 tablespoons Ghee or clarified butter
3 tablespoons Garam Masala (mixed herbs)
1 tablespoon of coriander seed
From 1 to 1 ½ TL chilli flakes
½ TL ginger (grated)
½ TL nutmeg (grated)
½ TL cardamom (ground)
¼ TL saffron
From 2 to 3 carnations
2 tablespoons of planed almonds (best of all still roasted) to garnish

Preparation:
Frying pan easily heat up and roast the coriander seed in it, without fat, in. Then the chilli flakes add and roast also briefly. Coriander and chilli flakes from the frying pan gives and grinds in a mortar. The lamb meat in pieces cut and with the ginger rub. Then the Ghee in a frying pan heat up and sear the meat together with the carnations easily. The chilli coriander powder about that gives and then adds the yoghurt together with nutmeg and cardamom. The whole with middle heat about 10 minutes cook and stir over and over again. Now add the water, the lid on the frying pan allow to give and simmer everything during 50 minutes. In the end still saffron, Garam Masala and the cream under it touch. Over again during 3 minutes (this time constantly touch) allow to simmer. Together with rice on the plates arrange and with the roasted almonds garnish.

Lamb curry with mango

Ingredients for 2 people:
400 g of lamb meat
250 g of leek
200ml water
150 g of yoghurt
1 red chilli (freshly)
1 ripe mango
2 garlic toes
2 TL curry powder (mildly)
2 TL flour
2 tablespoons Ghee or clarified butter
1 pinch of salt
1 pinch of pepper (freshly ground)
½ alliances of fresh coriander to garnish

Preparation:
The leek wash and in small cubes cut. The chilli pod core and in quite fine stripes cut. The lamb meat in bite-size pieces cut and with pepper and salt spice meat with salt and pepper spice. The Ghee in a frying pan give, heat up and then sear the meat in it. Afterwards add the leek and during about 3 minutes with roast. The garlic peel, press and then with the curry mix powder and the chilli and give everything to the meat. Hot water allow to add and simmer covered with low heat about one three quarters of an hour. The mango peel, cut a part in small cubes and mash the other and with yoghurt and flour mix. The mango little pieces to the meat give and afterwards add the yoghurt. The whole allow to boil and then simmer next during 6 minutes. On the plates arrange and with some coriander garnish.

Palak Gosht

Ingredients for 4 people:
700 g of lamb meat
300ml water
200 g of spinach
125 g of yoghurt
21 g of garlic
3 onions
2 tomatoes
1 piece of fresh gingers (about 2 cm)
1 green chilli (freshly)
4 tablespoons Ghee or oil
2 carnations
1 bay leaf
1 cardamom capsule
2 TL cumin
1 TL ground coriander
1 TL tomato paste
1 pinch of nutmeg
1 pinch of salt
1 pinch of pepper

Preparation:
The lamb meat give in a pot and with warm water water, until it is covered. During about 15 minutes in the water leave, then take the meat out and with culinary role dab. The lamb meat in cube cut.
Chilli, ginger and garlic in a barman give and mix to a paste originates. The paste mix with the yoghurt and the cumin and then add the lamb meat and in it infuse a good hour. The spinach wash and then for about half a minute in cooking water give. In a sieve give and afterwards in the barman mix. Ghee in a big frying pan give and heat up, then add onions (thrown) carnations, cardamom, and bay leaves and sear with middle heat during about 15 minutes. Cumins and coriander add, then a little waters allow to add and cook briefly. Now allow to give the lamb together with the yoghurt to marinade in addition and stew during at least 13 minutes, the last 3 minutes constantly touch. Tomatoes and tomato paste add and well mix everything, then pour with hot water and with pepper and salt spice. Lids on the frying pan allow to give and simmer at low temperature during about 45 minutes. Now allow to add the mashed spinach and simmer everything with low heat over again 5 minutes. Add in the end still the nutmeg and then on the plates arrange. I would recommend rice as an addition.

Lamb curry with nectarines

Ingredients for 4 people:
700 g of lamb meat
400 g of tomatoes (can also be from the tin)
150 g of yoghurt
3 onions
4 nectarines
2 garlic toes
5 tablespoons Ghee or oil
4 tablespoons of curry powder (sharply)
2 tablespoons of mango chutney
1 tablespoon of mustard (sharply)
1 tablespoon of oil
¼ TL cinnamon
Salt

Preparation:
One day before already cut the lamb meat in cube. An onion and the garlic cut and then give together with mustard, cinnamon, yoghurt and 1 tablespoon of oil in the barman and mash. The lamb meat add and then up to the next day in the fridge leave. Now the remaining onions cut, get the meat from the fridge and remove the marinade. 1 tablespoon Ghee in a big frying pan give, allow to heat up and then about one third of the meat in it sear (whole then still 2 times repeat to all meat is seared). If all meat is ready it still becomes salted. The remaining Ghee in the frying pan give and sear in it the cut onions with low heat. Now the meat (including juice and the marinade), the thrown tomatoes, chutney and some salt add.
With low heat about 1 good hour allow to simmer. Then the nectarines wash, in columns cut, to the remaining curry give. The cooker switch off which close frying pan with a lid and infuse all 7 minutes over again. Best of all with rice on the plate arrange and serve.

Lamb curry with coconut palm

Ingredients for 4 people:
800 g of lamb meat (very thin)
375 ml water
250 g of yoghurt
150 g of coconut palm flakes
5 carnations
3 tomatoes
2 onions
2 garlic toes
4 tablespoons Ghee or oil
1 TL curcuma
1 TL Garam Masala
1 TL chilli powder
1 TL fennel seed
½ TL pepper (roughly ground)

Preparation:
The lamb meat wash, with a culinary role drily dab and in cube cut. Gingers and garlic peel and rub. Yoghurt give in a bowl and then with curcuma, ginger, garlic, Garam Masala and chilli mix powder. The lamb meat add and for about 30 minutes in the fridge put. Now take the meat again out and mix the yoghurt marinade with the water. Ghee in a big frying pan give and then sear about 1/3 of the meat (the whole one repeat to all meat is seared). Now give all meat in the frying pan, with salt spice and add the yoghurt marinade. Lids on the frying pan allow to give and simmer with middle heat during about 1 hour. In between the onions peel and in small cubes cut, also the tomatoes. 2 ELGhee in a small frying pan give
and carnations, fennel seed, pepper and coconut palm flakes in it in roast, then the onions add and roast in. In the end the tomatoes allow to add and simmer briefly. Now take the meat from the sauce, give the contents of the small frying pan to the sauce and mash. Afterwards add the lamb meat again, everything over again heat up and when required still possibly with salt and pepper spice. Together with rice on the plates arrange and serve.

Lamb curry with lenses

Ingredients for 4 people:
600ml broth
500 g of lamb meat (in the best fillet)
200 g of small lenses
100 g of red lenses
2 garlic toes
2 onions
3 tablespoons Ghee or oil
2 tablespoons Garam Masala (mixed herbs)
1 tablespoon of tamarind paste
1 tablespoon of Madras curry
1 tablespoon refines mint (hacked)

Preparation:
The lamb meat in cube cut and Garam Masala about that scatter. Ghee in a frying pan heat up, the meat sear and then on a plate give. Garlic and onions in fine discs cut and then start braising in the remaining fat. Broth, Madras curry, lenses, sugar and tamarind paste add and well mix everything. Lids on the frying pan allow to give and simmer with low heat to the lenses are soft (occasionally always sometimes stir).
Add in the end the lamb meat, over again about 5 minutes allow to cook and afterwards spice with lemon juice, mint, coriander, pepper and salt. Together with rice on the plates arrange and serve.