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How To make Lamb Curry with Yogurt
Ingredients
4
each
green chile peppers, chopped
1
tablespoon
ginger, fresh, minced
2
each
garlic cloves, minced
1
each
onion, minced
2
tablespoon
coriander seeds, ground
2
teaspoon
tumeric, ground
1
teaspoon
cumin seeds, ground
1
teaspoon
cinnamon,
1
teaspoon
mustard seeds, ground
4
cup
unflavored yogurt
2
pound
boneless lamb, cubed
1
each
onion, sliced
2
tablespoon
clarified butter
1
salt, to taste
Directions:
Place chiles, ginger, garlic, mined onion, spices and yogurt in a blender or food processor and process until well mixed. Spoon mixture over lamb, tossing to coat well, cover and refrigerate for 3 hours.
Saute sliced onion in clarified butter. Do not let onion brown. Add lamb and the yogurt marinade, mix all together; cover and simmer until meat is tender, 1 to 1 1/2 hours. Season with salt to taste.
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Homestyle Lamb Curry | Misty Ricardo's Curry Kitchen
Homestyle Lamb Curry. Recipe from the cookbook INDIAN RESTAURANT CURRY AT HOME VOLUME 2 (see below for links).
There are few words than can adequately describe the magical flavour of a meat-based curry cooked with the bones. This traditional 'desi' dish from Misty Ricardo's second cookbook, INDIAN RESTAURANT CURRY AT HOME VOLUME 2, is cooked slowly to get the best flavour from the meat and spices. No base gravy is used to make this curry.
Book Availability:
Both Volume 1 and Volume 2 of INDIAN RESTAURANT CURRY AT HOME are available from Amazon, Waterstones, WH Smiths. Wordery, Speedy Hen, Book Depository, and others. Please note that for international (non-UK) orders, Book Depository offer free worldwide shipping.
Here are a some direct links for Volume 2:
Amazon UK:
Waterstones:
WH Smith:
Book Depository:
Wordery:
Misty Ricardo's Curry Kitchen:
Volume 1 and 2 are also available in Kindle format from Amazon.
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Punjabi Lamb Curry Recipe
‘Truly melt in the mouth’ soft, tender and richly spiced Punjabi Lamb. Each piece of this slow cooked lamb is coated in a silky-smooth sauce and leaves you licking your fingers. Falling off the bone, this Punjabi Lamb will also have you cooking this exotic dish at home all the time to make a centrepiece to a meal and scooping it up with plain roti, naan or even rice. Absolutely yummy!
Credits: bensound.com
Lamb Curry | Mutton Curry | Indian Lamb Curry Recipe | Mutton masala recipe
#lambcurry
#muttoncurry
#muttonmasala
#indianstylelambcurry
Ingredients:
For marination:
Lamb/Mutton - 1kg
Salt - 1 tbsp
Turmeric - 1 tsp
Chili powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tbsp
Ginger-Garlic paste - 1 tbsp
Fresh yogurt - 2 tbsp
Slitted green chilies - 2-3
Coriander leaves
For Gravy:
Whole dry spices
Bay leaf - 2
Peppercorns - 1 tsp
Cloves - 3-4
Cinnamon - 1 inch
Fennel Seeds - 1 tsp
Dry red chilies - 2
Ginger garlic paste - 1 tbsp
Onion - 3-4 medium size
Salt - 1 tsp
Chili powder - 1tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Kasuri methi - 1 tsp
Coriander Leaves
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Grilled Lamb Chops with Curry Yogurt Marinade
Springtime is GRILLING TIME!!! Today Randy and Leonard grill DELECTABLE, MARINATED LAMB CHOPS to PERFECTION!
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RESTAURANT STYLE MUTTON MASALA | MUTTON GRAVY RESTAURANT STYLE | SPICE EATS MUTTON CURRY
Restaurant Style Mutton Masala | Mutton Gravy Restaurant Style | Mutton Curry | Mutton Gravy | Spice Eats Mutton Curry | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats
Ingredients for Mutton Masala:
- Mutton, curry cut pieces with bones- 1 kg
- Cumin Seeds- 1 tsp
- Grated Onion- 2 big onions (total 180 gms)
- Crushed Ginger- 2 tsp
- Crushed Garlic- 2 tsp (around 10-12 cloves)
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Tomatoes, sliced- 4 medium (300 gms)
- Kasuri Methi - 2 tsp (Dry Fenugreek Leaves, roasted and roughly crushed by hand)
- Green Chillies, slit- 3 nos.
- Coriander Leaves, chopped- 3 tbsp
- Ginger, julienned- 2 tbsp
- Salt- 2 tsp or to taste
Preparation:
- Grate the onions and peel & crush the ginger and garlic. Also julienne some of the peeled ginger.
- Chop the coriander leaves, slice the tomatoes (preferably ripe and red ones) and slit the green chillies fully.
- Dry roast the fenugreek leaves, crush it roughly with your hand, keep aside.
Process:
- Heat oil in a pan and add the cumin seeds. Once it splutters, add the grated onion.
- Fry on medium heat for 6-7 mins till light brown in colour.
- Now add the mutton pieces, mix and sear on high heat for 2-3 mins. Continue to cook on medium heat for another 3-4 minutes till the mutton is browned.
- Add the crushed ginger and garlic, give a mix and continue to fry on medium heat for 4-5 mins till it’s cooked and oil separates.
- Now add all the spice powders (other than Garam Masala Powder) and salt. Give a mix and fry on low to medium heat for 3-4 mins till the spices are cooked and oil separates.
- Add the tomato slices, give a mix and fry on medium heat for 2 mins.
- Now reduce the heat to low and cover & cook on low heat for 5-6 mins till tomatoes are soft and pulpy.
- Add 500 ml water, give a mix and cover & cook on low heat for around 45 mins till meat is tender.
- Alternatively, you can transfer it to a pressure cooker and pressure cook for 4 whistles- on high heat till 1st whistle and then on low heat for the balance 3 whistles. Takes around 15-18 mins on my pressure cooker and you may require to add lesser quantity of water.
- Once the meat is tender, open the lid and add the garam masala powder and the Kasuri Methi. Mix again and cook on low heat for 2-3 mins.
- Now add the slit green chillies, chopped coriander leaves and julienned ginger, give a mix and simmer for 2 mins till oil separates.
- Serve with naan, roti or rice.
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