Best 3 Red Lamb Curry Recipes

GRILLED RED CURRY LAMB CHOPS

Steps:

• In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
• Preheat an outdoor grill or grill pan to medium-high.
• Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
• Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
• Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
• Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.

THAI RED LAMB CURRY

Steps:

• Heat a dash of oil in a heavy based deep frying pan and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender.
• Do not let mixture burn.
• Stir in the curry paste and lime leaves.
• Stir over a low heat for a few minutes until very fragrant.
• Add the lamb, tomatoes in juice and capsicum.
• Sir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut cream.
• Cover and simmer on the lowest heat for 1 hour or until lamb is tender.
• Stir occasionally.
• Serve with Jasmine rice sprinkle cashew nuts over to serve.

RED LAMB CURRY

Steps:

• Whisk coconut milk and paste in a small bowl until combined. Place a large skillet over high heat. Add 2 tbs of oil and heat until almost smoking. Season the lamb with salt and pepper. Add the lamb to the skillet and cook until browned but not cooked through, about 4-5 minutes. Remove the lamb from the pan and pour off the fat. Add the remaining oil to the skillet and saute the onion 5 minutes. Add the garlic, ginger and bell paper. Saute 2-3 minutes. Add the meat, curry mixture, tomato, cumin, turmeric and broth to the skillet. Bring to a boil; reduce the heat and let simmer for 5 minutes. Serve over basmati rice and garnish with scallions.