Best 9 Curry Crusted Leg Of Lamb With Pomegranate Raita Recipes

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Curry crusted leg of lamb with pomegranate raita is an aromatic, flavorful dish that bursts with Middle Eastern flavors. With a succulent, tender lamb leg coated in a fragrant blend of aromatic spices and herbs, this dish is a symphony of tastes and textures. The tangy, refreshing pomegranate raita adds a perfect balance to the richness of the lamb, making this dish an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

SALT-CRUSTED LEG OF LAMB



Salt-Crusted Leg of Lamb image

Provided by Marc Murphy

Categories     main-dish

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 9

2 pieces hickory or oak firewood, about 13 inches long each
2 butterflied legs of lamb
Two 48-ounce boxes kosher salt, plus more as needed
Freshly ground black pepper
1/4 cup red chile flakes
1/4 cup dried oregano
1/4 cup dried rosemary
1/4 cup dried thyme
12 egg whites

Steps:

  • Preheat the oven to 450 degrees F, or preheat a wood-fired oven.
  • Cover the firewood with water and soak for 15 minutes. Remove and add to a large roasting pan.
  • Sprinkle the lamb with salt and pepper. Add enough kosher salt to a large bowl to cover both legs of lamb during roasting. Add the chile flakes, oregano, rosemary, thyme and egg whites. Mix until the mixture looks like wet sand.
  • Cover the logs with a layer of herb salt. Place the legs side by side on top of the salt, then cover the lamb completely with more herb salt.
  • Roast until the lamb reaches an internal temperature of 120 degrees F, about 1 hour.
  • Let rest for 15 to 20 minutes before removing the "salt cap." Slice and serve.

POMEGRANATE RAITA



Pomegranate Raita image

Provided by Nigella Lawson : Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 4

1 1/2 cups natural yogurt
3 scallions, finely chopped
1 pomegranate, to give 1/2 cup pomegranate seeds
Scant 1/2 teaspoon salt

Steps:

  • Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end.
  • Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish.

LAMB CURRY



Lamb Curry image

We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.

Provided by JustJanS

Categories     Curries

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 kg boned and diced lamb shoulder
2 tablespoons oil
3 large onions, chopped
3 garlic cloves, chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons curry powder
3 teaspoons salt
2 tablespoons vinegar or 2 tablespoons lemon juice
3 large ripe tomatoes
2 fresh red chilies or 2 green chilies
2 tablespoons chopped of fresh mint
1 teaspoon garam masala
1 tablespoon chopped fresh coriander or 1 tablespoon mint

Steps:

  • Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
  • Add the curry powder, salt and vinegar and stir thoroughly.
  • Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
  • Add the tomatoes, chillies and mint.
  • Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
  • Add the garam masala and chopped coriander in the last 5 minutes of cooking.
  • *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

LAMB CURRY WITH FRAGRANT RICE AND RAITA



Lamb Curry With Fragrant Rice and Raita image

This is a different way of doing a curry with great results my family really like this one especially my brother and my son.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 kg lamb fillet, chopped coarsely
2 tablespoons mild curry paste (I use rajah brand)
2 tablespoons hot curry paste (I use rajah brand)
2 tablespoons peanut oil
4 cardamom pods, bruised
1 teaspoon cumin powder
1 brown onion, finely chopped
2 cups white rice
250 ml water
1 teaspoon instant chicken bouillon granules (powder, cube, paste etc..)
500 ml coconut milk
300 g plain yogurt
5 -6 green onions, sliced
1 medium cucumber, seeded, sliced thinly

Steps:

  • prep time does not include fridge time.
  • Bruising cardamom pods simply means splitting them, do this by placing on flat surface and pressing down on them with flat side of a knife until the pod splits.
  • Combine lamb with both pastes in storage container or ziploc bag, coat lamb thoroughly in paste and refrigerate several hours or overnight. (preferably overnight).
  • Heat half the oil in a large saucepan, add onion and cardamom and stir until onion softens, add cumin and stir until fragrant. Add rice, stock, water and coconut milk, bring to boil and then reduce heat to a simmer, cook covered about 20-25 minutes until rice is just tender and liquid has absorbed.
  • Note: I have had times when I make this that all the liquid is gone and the rice is not quite cooked, just leave the lid on over the lowest heat you have on your stove, stir from time to time until done. Don't add more liquid it will just make rice go soggy.
  • While the rice is cooking, heat the other half of oil in a large frying pan. Add lamb with paste stir, put a lid on and cook until lamb is done stirring from time to time about 20 minutes.
  • Raita:.
  • In a medium bowl combine yogurt, onions and cucumber. This can be made ahead of time if desired.
  • To serve place rice on plate top with lamb pour some liquid from pan over and top with raita.

Nutrition Facts : Calories 1515.3, Fat 104.1, SaturatedFat 56.3, Cholesterol 194.9, Sodium 495.5, Carbohydrate 91.6, Fiber 5, Sugar 6.5, Protein 54.1

LEG OF LAMB WITH RAITA



Leg of Lamb with Raita image

Categories     Ginger     Herb     Lamb     Bake     Marinate     Low Fat     Yogurt     Mint     Bon Appétit

Yield Serves 10

Number Of Ingredients 8

4 large garlic cloves
2 jalapeño chilis, stemmed
2 1-inch pieces peeled fresh ginger
2 cups packed fresh trimmed cilantro (about 2 large bunches)
2 cups packed fresh trimmed mint (about 4 bunches)
2 cups plain nonfat yogurt
1 5-pound leg of lamb, boned, butterflied, well trimmed
1/2 cucumber, peeled, seeded, diced

Steps:

  • With machine running, drop garlic, jalapeño and ginger through the feed tube and process until finely chopped, scraping down sides occasionally. Add cilantro and mint and process until finely chopped. transfer mixture to medium bowl. Add yogurt and blend well. Season to taste with salt and pepper.
  • Arrange lamb in 13x9x2-inch glass baking dish. Spread half of yogurt mixture over lamb, covering completely. Cover lamb and let stand at room temperature 2 hours or cover and refrigerate overnight. Cover remaining yogurt mixture and refrigerate.
  • Preheat oven to 375°F. Arrange lamb on baking sheet. Bake until thermometer inserted into thickest part registers 140°F., about 50 minutes. Transfer to platter and let stand 10 minutes.
  • Meanwhile, add cucumber to remaining yogurt mixture. Cut lamb crosswise into thin slices. Serve, passing yogurt mixture separately.

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY



Herb-crusted leg of lamb with red wine gravy image

Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest

Provided by James Martin

Categories     Main course

Time 2h25m

Number Of Ingredients 16

2 ¼kg leg of lamb
3 small garlic cloves , sliced
2 onions , cut into chunks
1 carrot , cut into chunks
2 tbsp Dijon mustard
175g white breadcrumb (a few days old is best)
small bunch parsley , finely chopped
small bunch mint , finely chopped
5 rosemary sprigs, leaves finely chopped
2 fat garlic cloves , crushed
3 ½ tbsp olive oil
2 tbsp plain flour
400ml red wine
1l lamb or beef stock
1-2 tsp Dijon mustard
knob of butter

Steps:

  • Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
  • Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
  • Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
  • To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium

LAMB CURRY



Lamb Curry image

This recipe is from the northern part of India. You could use cuts of boneless lamb but I feel the bones add in the extra flavour.

Provided by AaliyahsAaronsMum

Categories     < 4 Hours

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 20

500 g leg of lamb, cut into small chunks including bones, fat trimmed off
1/4 cup vegetable oil (or any flavourless oil)
1 tablespoon butter (optional)
2 large onions, chopped
1 inch fresh ginger, ground to a paste
4 -5 garlic cloves, ground to a paste
5 whole cloves
4 green cardamoms, slightly crushed
2 (2 inch) cinnamon sticks
2 bay leaves
6 -8 peppercorns
1 1/2 teaspoons turmeric powder
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala powder
salt, to taste
2 tablespoons plain yogurt, lightly beaten
1 tablespoon tomato paste
3 -4 tablespoons coriander leaves, roughly chopped

Steps:

  • Heat the oil and butter in a large saucepan, and fry the cloves, cardamoms, cinnamon sticks, bay leaves and peppercorns till they start to pop (over medium to high heat), should take a minute or so.
  • Next add in the garlic-ginger paste and the onions and fry till soft and golden (add a little water if the mixture is sticking to the base).
  • Next add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and fry for another 5-10 mins adding a little water if necessary (bear in mind spices burn easily).
  • Add in the beaten yoghurt and stir it in thoroughly for 2 minutes and then mix in the tomato paste and cook for another 5 minutes.
  • Now add in the chunks of meat and stir in well making sure the meat is coated with the curry mixture.
  • Add in water enough to cover the lamb (about 1/2 litre) giving it a good stir again and now reduce the heat to low and let this simmer gently with the lid on for 1 1/2 hours.
  • Now add in the garam masala powder and cook for another 30 minutes till the sauce has thickened.
  • Stir in the chopped coriander leaves and remove from heat.
  • Serve hot with plain basmati rice or naan bread (Recipe #215545).

SIMPLE LAMB CURRY WITH CARROT RAITA



Simple Lamb Curry With Carrot Raita image

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

2 pounds lean lamb shoulder cut in 3/4-inch cubes
1 tablespoon grated ginger
1 1/2 teaspoons grated garlic
1 1/2 teaspoons turmeric powder
1/2 teaspoon cumin seed, toasted and ground
1/2 teaspoon coriander seed, toasted and ground
1/4 teaspoon cayenne
Salt
2 tablespoons ghee or vegetable oil
2 red onions, sliced thick, 1 pound
6 whole cloves
10 black peppercorns
1 inch-long piece cinnamon stick
1 cup plain yogurt
1 tablespoon ghee or vegetable oil
1/2 teaspoon black mustard seed
1/2 teaspoon cumin seed
2 garlic cloves, minced
1/2 cup coarsely grated carrot
Pinch of cayenne
Salt
1 tablespoon each chopped mint, chives and cilantro.

Steps:

  • Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
  • Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)
  • To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit - be careful - then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD



Slow-roast Persian lamb with pomegranate salad image

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h50m

Number Of Ingredients 13

4 tbsp pomegranate molasses
1 tsp ground cumin
juice 1 lemon
1 tbsp olive oil
2 garlic cloves, minced
1 onion, roughly chopped
1 shoulder of lamb, weighing about 1.6kg, lightly scored
seeds 2 pomegranates
handful flat-leaf parsley leaves
100g bag watercress
1 small red onion, finely diced
1 tbsp olive oil
flatbreads, to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
  • Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
  • Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium

Tips:

  • To achieve a crispy and flavorful crust, ensure the lamb leg is patted dry before applying the curry paste. This helps the paste adhere better and prevents steaming.
  • For an even cooking process, use a meat thermometer to monitor the internal temperature of the lamb. Aim for an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  • Allow the lamb to rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • For the pomegranate raita, use fresh pomegranate seeds for the best flavor and texture. If fresh seeds are unavailable, you can use store-bought arils.
  • Adjust the spiciness of the curry paste according to your preference. If you prefer a milder flavor, use a milder curry paste or reduce the amount used.

Conclusion:

The combination of aromatic spices, tender lamb, and refreshing pomegranate raita makes this curry-crusted leg of lamb with pomegranate raita an outstanding dish. Whether you're hosting a special occasion dinner or simply looking for a flavorful and impressive meal, this recipe is sure to delight your taste buds and leave a lasting impression.

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