Best 2 Night Night Curry Roasted Lamb Curry With Garam Masala Caraway And Apricots Recipes

Welcome to the culinary adventure of creating a delectable night night curry roasted lamb curry infused with the exotic flavors of garam masala, caraway, and apricots. This tantalizing dish promises an explosion of taste, taking you on a journey through the vibrant spices of the East. Prepare to embark on a culinary odyssey that will leave your taste buds captivated and your senses enticed.

Here are our top 2 tried and tested recipes!

LAMB MADRAS CURRY

Lamb Madras Curry image

This is my all-time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!

Provided by Lee Jackson

Categories World Cuisine Recipes Asian Indian

Time 2h30m

Yield 8

Number Of Ingredients 21

Ingredients

1 ½ tablespoons coriander seeds
1 ½ teaspoons cumin seeds
½ teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
1 ½ teaspoons ground turmeric
2 ¼ pounds lamb meat, cut into 1 1/2 inch cubes
½ cup ghee (clarified butter), melted
¼ cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 ½ teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste

Steps:

Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 16.2 g, Cholesterol 115.7 mg, Fat 37.1 g, Fiber 3.9 g, Protein 28.6 g, SaturatedFat 20.6 g, Sodium 478.9 mg, Sugar 5.4 g

KAYPEE'S HOMEMADE INDIAN LAMB MASALA CURRY

Kaypee's Homemade Indian Lamb Masala Curry image

I watched my mother,Aunt and sisters making this curry when I was 10 years old and then when I was in college I worked part time in a restaurant and Bar in Hyderabad,India and used to watch the Ustaad(Chef) grind all the herbs and spices in old fashined stone grinder and marinade Meat and refrigerate for at least 4 hours before cooking,it came out heavenly delicious and so tender it would melt in your mouth without chewing,I have changed the level of spice to milder side,as in southern part of India the spice level is almost like FIRE in your mouth.Also I have changed some ingredients and some quantity of ingredients.Try it,you would want to make this dish part of your every week Lunch or Dinner.

Provided by kparyani1

Categories Curries

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 -3 lbs lamb shoulder, round. cut into 2inch piece (don't discard bones they add flavor to the curry)
2 red onions, chopped (Large)
1 tomatoes, chopped (Medium)
6 garlic cloves, chopped
4 teaspoons fresh ginger, grated
1 cinnamon stick, 2-inch
1 teaspoon cumin seed
12 green cardamoms, pods. (seeds only Discard shell.)
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/8 teaspoon ground nutmeg
3 bay leaves
1/4 cup chopped cilantro
4 cloves, broken into pieces
1 teaspoon indian curry powder
1/2 teaspoon salt (Or to your taste)
4 -6 serrano chilies, chopped
1 cup plain yogurt
3 tablespoons vegetable oil
2 teaspoons coriander powder

Steps:

If you have time you can marinade Lamb with Mixture of yogurt,garlic,ginger,salt,Kashmiri Red chilli powder(or Cayenne) night before or 2-4 hours for more tenderness.(But not necessary).
In A Large Pot pour vegetable oil,turn stove on to medium high,add chopped onions,cumin seeds,garlic,ginger,bay leaves,cinnamon sticks, cloves.Saute onions until golden translucent about 6-8 minutes.
Add Lamb pieces(Meat only,reserving the excess yogurt mixture to be added later) mix so onion mixture is blended together.Cover reduce heat to medium and let meat blend with onion mixture for about 8 minutes.Uncover give a stir ,you will see meat has given out some liquid to mixture.Add 2 tablespoon water to avoid sticking at bottom,if necessary, then add garam Masala,Curry powder,Serrano chopped chillies(Can use 1 1/2 Teaspoon Cayenne Pepper)salt,nutmeg,turmeric powder,coriander powder ,reserved yogurt mixture and mix it well so Lamb pieces are blended with spices and mixture ,cover cook for 8-10 minutes,uncover and mix it well,cover cook for 10-12 minutes.
Add chopped tomatoes ,cover cook 10 minutes.Add 1-2 cups of water( depending how much gravy you want in the curry,when finished cooking,it will be reduced to about 1/3 of the water added will be finished curry gravy.)give it a stir taste gravy, add salt or Cayenne if needed,cover it 3/4 way bring heat to little over medium cook for 40-45 minutes.
Give it a stir add cilantro,bring heat to medium low, cook another 5 minutes covered.You can add boiled eggs cut into halves,length wise,5 minutes before serving covered in gravy(OPTIONAL).
Serve it hot with one or more of the following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will be submitted to food.com shortly)With side of Raw sliced onions(Sprinkle vinegar if you do not like raw),or sliced onions and chopped cucumbers, Mint or cilantro yogurt Sauce(Raita-recipe will be submitted shortly).

Tips:

For the best flavor, use high-quality lamb. Look for lamb that is well-marbled and has a bright red color.
If you don't have garam masala on hand, you can make your own by combining cumin, coriander, cardamom, black pepper, and cloves.
Be sure to brown the lamb well before adding the other ingredients. This will help to develop the flavor of the curry.
Don't be afraid to adjust the amount of heat in the curry. If you like it mild, use less cayenne pepper. If you like it hot, add more.
Serve the curry with basmati rice or naan bread.

Conclusion:

This night night curry roasted lamb curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lamb is tender and flavorful, and the curry sauce is rich and creamy. The apricots add a touch of sweetness and acidity that balances out the savory flavors of the lamb and curry. This dish is sure to be a hit with your family and friends.