Spicy Lamb Curry

* Lamb – 1 kg,
* Whole red chilli – 30,
* Whole coriander – handful,
* Cloves – 8,
* cinnamon – 1 piece,
* black pepper – 15,
* cumin seeds – 1/2 tsp,,
* cardamom – 3,
* turmeric powder – 1/2 tsp,
* Ginger, finely sliced- 1 piece,
* curry leaves – 10 leaves,
* Onion – 2,
* Oil – 2 tbsp,
* Salt – to taste,

How to make Lamb Masala:

* Cut the lamb into small pieces and clean well.
* Fry ingredients 2-8 without oil until brown.
* Powder this with turmeric powder.
* Mix well this masala powder, lamb, ginger, curry leaves and salt with hand.
* Add needed water and cook until there is no water.
* The masala must be well coated with the lamb.
* Slice onion thinly.
* Heat oil in a pan, add sliced onion and stirs fry until golden brown.
* Add the cooked lamb masala to this and stir well for 5 minutes.

Lamb Roghan Josh.... Kashmir Recipe

Ingredients:

2-3 tbsp oil (recipe asks for 4)
1 large onion, chopped roughly
2 tbsp ginger garlic paste (recipe asks for 2in  piece of ginger and 5 garlic cloves)
3-4 green chillies (recipe doesn't ask for it)
3 large tomatoes chopped (recipe asks for 14 oz canned tomatoes)
3 cardamom pods
2 bay leaves
1 tbsp ground coriander
1 tsp turmeric powder (or less)
1 tsp chilli powder ( I used nearly 3 tsp)
1 - 2 lbs of lamb, cut into small pieces
2/3 cup yogurt
1 tsp gram flour, besan, chick pea flour
salt to taste
2-4 tbsp tomato puree (recipe asks for 1 tbsp tomato paste)
1/2 cup warm water (or more)
1 tsp ghee, clarified unsalted butter or unsalted butter
1 tsp garam masala
1/2 tsp ground nutmeg
2 tbsp chopped coriander leaves for garnish

Method:

Heat about a tbsp of oil in a pan on medium heat.
Add the onion, green chillies and ginger garlic paste and saute for 3-4 minutes, till just turning brown.
Remove from heat and by draining as much oil as possible, transfer to a grinder or blender or food processor along with the tomatoes. Puree it with no additional water.
Turn the heat to low and in the same pan, with another tbsp of oil, add the cardamom pods, bay leaves. Saute till slightly turning brown.
Add the ground coriander, turmeric and chilli powder. Saute for a minute.
Add the tomato and onion puree to the pan and raise the heat to medium and cook until oil separates from the gravy. Turn the heat to low at this point and continue cooking for another 2-3 minutes.
Add the lamb and increase the heat a bit. Cook until the meat changes its color.
Whisk yogurt and gram flour together in bowl until smooth.
Reduce the heat and add in the yogurt paste 2 tbsp at a time and incorporate well into the gravy.
Add salt and tomato puree (or paste). Reduce heat, cover and continue cooking for about 20-30 min, stirring occasionally.
Add the water and bring it to a low simmer. Re-cover and continue cooking for another 20 minutes or till the meat is tender.
Melt the ghee in a small pan on low heat.
Add the garam masala and nutmeg, saute for about 30 seconds. Pour this over the curry. By now all the gravy should have thickened.
Stir in half of the chopped coriander leaves. Garnish with rest when removed from heat.
Serve hot with naan or rice. I served with a simple vegetable fried rice.

Lamb /Mutton Rogan Josh

800g lean stewing lamb, cubed
3 cups beef stock
2 small red onion, sliced thinly
8 cloves garlic, minced
1 tbsp ginger paste
3 bay leaves
2 cinnamon sticks
8 pcs cardamom pods, crushed
8 pcs peppercorns
2 tsp cayenne pepper
4 tsp paprika
1 tsp ground coriander
2 tsp ground cumin
1 tsp ground cloves
1 tsp garam masala
1/2 cup cream
salt
oil

Method

1. In a pot heat oil then brown lamb on all sides, once browned remove lamb then set aside.
2. Add onions, garlic and ginger then cook until onions are soft and turn a bit brown.
3. Add bay leaves, cinnamon stick, cardamom pods, peppercorns cook while continuously stirring until fragrant.
4. Add coriander, cumin, cloves, cayenne, paprika and garam masala and cook for 30 seconds.
5. Place the lamb back together with the beef stock, bring to a boil then simmer for an 1.5 hours in medium heat, add water if needed. Liquid at this stage should be reduced and thicker in consistency.
6. Stir in cream, season with salt and cook for 5 more minutes.

Lamb with spinach Curry

Ingredients

1 lb lamb; cut into bite size pieces

3 bunches of spinach; washed and chopped (3 cups when chopped)

2 tablespoons  oil

Whole garam masala  (3 cloves, 4 peppercorns, 2 whole cardamoms, 1 inch piece of cinnamon, 1 teaspoon whole cumin seeds)

1 onion; chopped fine

4 small new potatoes (optional); cut into halves

400g tin of plum tomatoes; liquidised

3-4 cloves of garlic; minced

2 inches piece of ginger; grated

2 green chillies; minced

2 teaspoons of coriander and cumin powders

1/2 teaspoon turmeric

1/2 cup water

1/4 teaspoon garam masala

salt to taste

1. Heat the oil in a a pan, add the whole garam masala  (3 cloves, 4 peppercorns, 2 whole cardamoms, 1 inch piece of cinnamon, 1 teaspoon whole cumin seeds).  Let them pop, and add the chopped onions and cook until transparent.

2. Add the potatoes (if using) and continue to cook until the onions are golden brown, add the lamb and cook until the meat is brown all over.

3. Add the tomatoes, garlic and ginger and simmer for 40 minutes.

4. Add the spinach, mix and add the water and simmer for a further 20 minutes or until the lamb is cooked.

5. Add the garam masala and salt.

Serve with hot chapatis

Lamb Curry

Ingredients

• 2 lbs / ca. 1kg lamb stew meat (e.g. leg of lamb cut into 1 in / 2.5cm cubes)
• 1 onion, finely chopped
• 2-3 tbsp vegetable oil
• 2-3 cloves garlic, minced
• 2 tbsp peeled and minced ginger
• 3-4 tbsp tomato paste
• 2 tbsp ground coriander
• 1 tsp ground cumin
• 2 tsp garam masala
• ¼ tsp ground turmeric
• ½ tsp garlic powder
• ¼ tsp cayenne pepper, adjust to taste
• 1 tsp salt or to taste
• ¼ cup white wine (or water)
• ½ cup / 125ml yogurt (whole milk works best)
• 1 tsp dried fenugreek leaves
• handful cilantro, chopped

Preparation

1. Set pressure cooker over medium-high heat. Add vegetable oil and onion. Cook until browned well. Stir frequently and adjust heat as necessary to prevent scorching.
2. Add minced garlic and ginger. Cook for a minute or two, careful to not burn the garlic.
3. Stir in tomato paste . Cook for a few minutes, stir frequently.
4. Add coriander, cumin, garam masala, turmeric, garlic powder, cayenne pepper and salt. Cook for 1 minute, stir well.
5. Add the meat. Cook a few minutes over medium-high heat until the lamb is well browned. Stir frequently, reduce the heat if necessary.
6. Add the white wine or water. Put the lid on the pressure cooker. Bring to high pressure, then reduce the heat and cook for 25-30 minutes. Release pressure.
7. Add fenugreek leaves. Turn up heat, cook for a few minutes until the stew has reached the desired thickness.
8. Turn off heat. Slowly stir in the yogurt. Stir in the cilantro.
9. Adjust seasoning with salt. Serve.

 4-6 servings

Seekh Kebab

1 lb lean lamb mince
1 medium onion,
4 cloves garlic;
2 inches fresh ginger;
3 - 4 green chillies;
1/2 cup fresh chopped coriander
1/2 cup fresh chopped mint leaves
2 slices of bread
Juice of 2 limes
1/2 tspn garam masala
Salt to taste
red pepper / onions / coriander for garnish


Method
1. Place the mince lamb in a bowl
2. Place the bread in a food processors to make fresh bread crumbs; add to the mince
3. Place the onions, garlic, ginger, chillies, coriander and mint leaves; lime juice in the food processor;
4. Grind and add to the the mince with the salt and garam masala. Mix
5. Place in the fridge for about an hour.
6. Divide the mixture into 20 lumps
7. wet hands and shape into long sausgages on the skewers; should be 4-5 inches long, place in bbq or grill
8. Grill or broil about 4 minutes on each side.
serve with finely chopped salad, mint raita and pitta bread