Showing posts with label Lamb Recipe. Show all posts
Showing posts with label Lamb Recipe. Show all posts

Indonesian Lamb Curry Recipe (Gulai Korma)

Ingredients :
  • 1 kg lamb, cut into 3 x 3 cm pieces
  • 3 tablespoons margarine
  • 6 cloves garlic, sliced finely
  • 10 shallots, sliced finely
  • 5 cm cinnamon stick
  • 2 cardamoms
  • 1/2 nutmeg, bruised
  • 1 stalk lemon grass, bruised
  • 3 kaffir lime leaves
  • 1 pieces dried sour fruit (Garcinia Cambogia)
  • 750 cc thin coconut milk
  • 250 cc thick coconut milk
  • 300 g potatoes, halved
  • Salt to taste
  •  
  • Spices (roasted & grounded)
  • 1 tablespoon cilantro
  • 1/2 teaspoon cumin
  • 1/4 teaspoon aniseed
  • 1/2 tablespoon peppercorns
  • 3 clovesa
 
Directions:
  1. Heat a wok with the margarine and saute the garlic and shallots until golden brown. 
  2. Add the ground spices, other spices, herbs and meat. 
  3. Continue to fry for a few more minutes, and add thin coconut milk. 
  4. Simmer until the meat is half-cooked. 
  5. Add the thick coconut milk, potatoes and salt to taste. 
  6. Cook and stir until the ingredients are cooked and the grave has thickened. 
  7. Stir occasionally. Serve hot.
 
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Indian Lamb Kebabs Recipe

Ingredients:
  • 2 lbs boneless lamb
  • 1 cup yogurt
  • ¼ cup lemon juice
  • Salt to taste

To be ground into paste:
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 3 green chilies
  • 1.5" ginger piece
  • 10 garlic flakes
  • 120g raw papaya


Directions:
  1. To the above paste, add all the remaining ingredients and mix thoroughly such that the lamb pieces are well coated with the sauce.
  2. Marinate for 5 hours. 
  3. Skewer these pieces through a kebab rod and grill over fire such that they are evenly reddish brown.
  4. Serve with onion pieces and lemon wedges.

More Recipes:
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Indian Lamb Vindaloo Recipe

Ingredients:

For the Lamb marination :
  • 500 gms boneless lamb
  • 4 green chillies (halved)
  • 6 cloves (pounded)
  • 6 elaichi (pounded)
  • 5 gms crushed black peppercorn
  • 5 gms salt
  • 5 gms sugar
  • 100 ml malt vinegar
  • 100 ml groundnut oil
  • 70 gms onion paste
  • 250 gms diced potatoes (deep fried)
  • 1 tbsp chopped coriander
  • salt to taste
  • 2 Green chillies (jullien)

To be ground into paste:
  • 10 kashmiri red chillies
  • ½ tsp jeera
  • 2 tsp coriander seeds
  • ½ tsp turmeric powder
  • 6 cinnamon sticks
  • 40gms ginger garlic paste
  • 100ml malt vinegar to ground

Directions:
  1. Marinate the lamb in Mari nation ingredients and keep refrigerated for 1-2 hours.
  2. Ground all the ingredients using vinegar (100ml.)
  3. Heat oil in pan and add onion paste and cook till golden brown.
  4. Add all paste and cook till the masalas are cooked.
  5. Now add marinated lamb and cook for few minutes.
  6. Add around one litre of water, bring to boil and keep cooking on slow fire till lamb is cooked and gravy reduced a bit.
  7. Finally add fried potato dices and boil until potatoes are fully done.
  8. Add salt as per your taste and put some coriander.
  9. Remove in a serving dish and garnish with chopped coriander and green chilli julliens.

More Recipes:
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