Indian Lamb Curry Recipe
Hi Guys, today I'll show you How to Make Indian Lamb Curry in One Pot Easily with NO marinating or pressure cooking. RECIPE:
LINK to Cast Iron Pot:
LINK to Spice Grinder:
LINK to Spices Online:
Cardamom:
Ground Turmeric:
Coriander Seeds:
Fennel Seeds:
Cloves:
Try this easy recipe and let me know what you think in the comments below. Subscribe and I'll see you next time. Thanks for watching :)
Lamb Curry | Mutton Masala Curry | Spicy Lamb Curry | Special Mutton Curry By Prateek | Get Curried
Lamb Curry | How To Make Lamb Curry | Mutton Masala Curry | Spicy Lamb Curry | Mutton Curry Recipe | Nepali Style Mutton | Easy Mutton Curry | Mutton Curry | Mutton Gravy | Goat Meat Curry | Curry Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan
Learn how to make Lamb Curry with our Chef Prateek Dhawan.
0:00- Introduction
Here is a fiery traditional curry from our lovely neighboring country, Nepal. The curry has mutton pieces that are pressure cooked to perfection, with the goodness of whole spice like cardamom pods, cloves, bay leaf and cinnamon sticks, etc. Nepalese Mutton Curry, also known as Khasi Ko Masu, is a common household recipe from Nepal often served with beaten rice. It is typically cooked in a pressure cooker on low heat which brings out all the flavour from spices. Serve the Lamb Curry with steamed rice or jeera rice for a weekend night dinner. Try it out today & let us know your thoughts in the comments.
Preparation of Marinade
500 gms Mutton (curry cut)
2 tbsp Mustard Oil
2 tbsp Curd
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Coriander & Cumin Seeds Powder (roasted)
1 tsp Garam Masala Powder
For the Spice-Mix
2 tbsp Oil
2 Bay Leaves
3 Dry Red Chillies
1 tbsp Cumin Seeds
2 Black Cardamom Pods
4 Green Cardamom Pods
2-inch Cinnamon Stick
1/2 tsp Black Peppercorns
8-10 Cloves
1 blade Mace
1 cup Onion (sliced)
10-12 Garlic Cloves (peeled)
1-inch Ginger (chopped)
1 cup Tomato (chopped)
1/2 cup Water
4 tbsp Water (for grinding)
Searing the Mutton
1/4 cup Oil
1 cup Water
1 tsp Red Chilli Powder
Salt (as required)
1/2 cup Water
1/4 cup Coriander Leaves (chopped)
1/4 cup Nutmeg (grated)
Pressure-cook for 5-6 Whistles
For Garnish
Coriander Leaves
#LambCurry #CurryRecipe #GetCurried #PrateekDhawan
Download the Get Curried App by clicking on this link:-
Host: Prateek Dhawan
Copyrights: REPL
Subscribe and Get regular Updates:
For feedback and suggestions please write to us at: foodcurry47@gmail.com
Easy and Delicious Curry Lamb with Potato and Chickpeas Recipe | CaribbeanPot.com
Get my cookbook @ #curry #lamb #currylamb Learn how to make easy and delicious curry lamb with potato and chickpeas with step by step instructions from Chris De La Rosa of CaribbeanPot.com
More #curry #recipes can be found at
COCONUT CURRY LAMB | CURRY LAMB | LAMB RECIPE || FRUGALLYT
Welcome back to my channel and if you’re new here welcome and thanks for stopping by. Today I’ll be showing how I make coconut curry lamb.
INGREDIENTS:
Lamb (3 lbs)
1 tbsp coconut oil
1 tsp olive oil
1 tsp salt (additional salt to taste)
1 tsp black pepper
1 tsp dried thyme
1 tsp all purpose seasoning
1 tsp garlic powder
1 tbsp green seasoning
1-2 tbsp curry powder
Pimento pepper
Sliced Ginger
Sliced onion
4 cloves garlic diced
Powdered coconut milk(can use liquid as well)
Diced potatoes
Chopped carrot
————————————————————————————
CHECK OUT MY RECENT VIDEOS:
JERK WINGS
CALLALOO AND SALTFISH
CRAB STUFFED SALMON
Stew Octopus
SWEET CHILI SHRIMP
LOBSTER RASTA PASTA
ORANGE GLAZED SALMON
OXTAIL STEW
———————————————————————————-
If you liked this video don’t forget to subscribe, like, comment & share!❤️
Thanks for all the support.
————————————————————————————
S O C I A L M E D I A ❣️ L E T' S C O N N E C T
FOLLOW ME ON IG: @ FRUGALLYT
FOLLOW ME ON FB: Frugallyt
COLLABORATIONS: frugallyt767@gmail.com
Delicious slow cooked Lamb Bhuna | Possibly my favourite lamb curry!
Slow-Cooked Lamb Bhuna - a hot curry, made by frying spices gently, before adding the meat, tomatoes and stock and then letting it simmer away in the oven until tender. It's served in a lusciously thick sauce that clings to the meat.
If you or someone in your family isn't keen on the heat you can leave out the dried and fresh chillies for a milder dish that's still super rich and tasty.
Free printable recipe is available on our site:
Ingredients:
2 tbsp ghee or oil
1 tsp cumin seeds
1 cinnamon stick
4 cardamom pods
1 large or 2 medium onions peeled and chopped into thick chunks
3 cloves garlic minced
2 tsp minced ginger
6 green birds eye chillies 2 finely chopped, 4 left whole
2 bay leaves
1 tsp chilli flakes
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 pinch of ground cloves
½ tsp salt
½ tsp black pepper
1 kg (2.2 lbs) lamb chopped into 1-inch chunks (use shoulder, leg or neck)
1 red bell pepper chopped into large chunks
6 medium tomatoes roughly chopped
3 tbsp tomato puree
360 ml (1 ½ cups) lamb or chicken stock
To serve:
Boiled or pilau rice
Chopped coriander cilantro
Chapati
Raita
Instructions:
1. Preheat the oven to 170C/325F
2. Heat the ghee over a medium heat in a large oven-proof pan.
3. Add the cumin seeds, cinnamon and cardamom. Fry for 2-3 minutes, until the spices release their fragrance.
4. Add the chopped onion, garlic and ginger and fry, stirring often, for 5 minutes, until the onion is softened and lightly browned.
5. Add the green chillies, bay leaves, chilli flakes, ground coriander, ground cumin, turmeric, cloves, salt and pepper.
6. Stir and cook for 2-3 minutes.
7. Add the lamb and stir to coat in the spices. Cook for 5-7 minutes, until sealed.
8. Add in the chopped red pepper, chopped tomatoes, tomato puree and stock.
Stir together and bring to the boil.
9. Cover the pan and place in the oven for 1 hour 15 minutes to 1 hour 30 minutes - until the lamb is tender and the sauce has thickened. Check on it a couple of times in the last 30 minutes or so so ensure the liquid isn't running dry. Top up with a splash of boiling water if it is.
10. Remove from the oven and serve topped with fresh coriander.
11. I like to serve mine with boiled or pilau rice, chapati and raitha.
Notes:
Can I make it ahead?
Yes, you can make the curry, then cool, cover and refrigerate.Reheat in a pan over a medium heat, stirring occasionally until piping hot throughout.Or reheat in the oven (170C/325F) with the lid on, for around 30 minutes, until piping hot throughout.You may need to add a splash of water or stock to loosen up the curry when reheating.
Can I freeze it?
Yes, make the curry, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat as per the make-ahead instructions above.
#CookingShow #Recipe
Easy Lamb and Potato Curry
Ingredients:
1kg lamb shoulder, cut into pieces
1/2 cup of cooking oil
2 small bay leaves
1 tsp of cumin seeds
1 large onion, sliced
1 tbsp of ginger and garlic paste
1 tsp of crushed black pepper
3/4 tsp of ground turmeric
1 heaped tsp of ground coriander
1 tsp of roasted cumin and coriander seeds, roughly crushed
1 tsp of ground Kashmiri red chilli
1/2 tsp of ground hot chilli
Some chopped coriander stalks
1 tbsp of tomato paste
3 medium size potatoes, cut into quarters
Salt to taste
Some chopped coriander leaves
NOTE: Please adjust the spices according to your taste.