wanted... recipe for lamb curry

[sansouci]

have some cold lamb left over... would like to make a curry. anybody have any good recipes?

Message withdrawn

Message withdrawn

that sounds delicious, dior but unfortunately i'm allergic to aubergine & lentils... anything else spring to mind? thanks

Message withdrawn

have to make this curry tonight... i've only ever made chicken curry. help.

hot rub:
2 tbs fennel seeds
2 tbs cumin seeds
2 tbs coriander seeds
1/2 tbs fenugreek seeds
1/2 tbs black peppercorns
1 clove
1/2 cinamon stick
2 cardamon pods

2 tablesppons butter
2 x tins tomatoes
1/2 pint stock or water
1.5kg lamb, diced
a handful mint and coriander
1/2 pint natural yoghurt
lime juice to taste

for curry paste:
fresh ginger
2 red onions
10 cloves garlic
2 fresh chillis
more corriander

Preheat oven to 170

Lightly toast the ing of the hot rub in oven

Chop paste ingrediants roughly and bung in food processor with toasted hot rub stuff

in a large casserole pan fry curry paste in butter till golden

add tomatoes and stock or water

bring to boil

cover with kitchen foil place in oven for 1 and ahalf hours

Remove foil and continue to simmer on stove till it thickens

Fry lamb in oil till then add to cutty sauce and simmer for an hour or till tender

sprinkle with coriander and mint and stir in yoghurt

season to taste and squeeze over lime juice

Serve with rice and cold beer!

ooh Thomcat... I'm just off to the shops to pick up the missing incgredients.. incl the lamb lol.

That looks lovely!

it is lovely, takes a while though that's the only thing.
I'll see if I can come up with a quicker curry, i'll be back.

oh yum! that sounds fantastic... but i'm a little pushed for time. is there a cheat's version?

here's one i found on google:

Lamb Curry

Submitted by: JAZ

Keywords: Main Dish, Lamb, Middle Eastern, The Daily Gullet

Servings: 8 as a main dish

Based on a recipe from Sunset's Cooking with Spices and Herbs. It's also good with beef instead of the lamb. Obviously freshly toasted and ground spices will improve the quality of the dish, but it's good even with run-of-the-mill supermarket spices.

For a mild curry, omit the chile. Otherwise, leave it in until the curry reaches the desired level of heat.

3?4 lb boneless lamb
2 onions
2 garlic cloves, peeled
2 c plain yogurt
1 T lemon juice
2 T ground coriander
2 tsp salt
2 tsp ground cumin
1-1/2 tsp ground cloves
1-1/2 tsp ground cardamom
1-1/2 tsp ground black pepper
1 tsp ground ginger
1 tsp ground cinnamon
2 T cornstarch
1?2 small dried chiles (optional)
3 T olive oil or butter

Cut the lamb into cubes about 1-1/2 inches (or make friends with your butcher and have him do it).

Cut one of the onions into quarters. Toss the onion, garlic, yogurt amd lemon juice into a blender jar and puree. Add remaining ingredients except chile peppers and oil and blend. (Or finely mince the garlic and onion and blend with remaining ingredients).

Pour the yogurt mixture over the lamb cubes, cover and marinate for 2 hours at room temp or overnight in the refrigerator. Stir occasionally.

Heat the oil or butter in a large heavy pan. Slice the remaining onion and saute until soft. Add the meat and marinade and bring just to a simmer. Add the chiles (whole) if using.

Continue to simmer for 2 hours or so, or until meat is tender. Taste occasionally and remove the chiles when the heat reaches the desired level. Adjust seasoning.

Serve with couscous or rice.

by cold lamb, do you mean it is cooked?
if raw, this i what i do.
roughly chop a couple of onions, add together with the meat, garlic, ginger and salt to a put, and cook till meat is almost done. mix it round a bit. add some water if need be. add couple of tomatos, or youghurt. then add cumin, corander, turmeric, garam masala and a bit of curry poowder as well. mix around till done. so;me fresh coriander leaves on top ca n be nice. but dont bother if you dont have them.
also, when adding the first bit, you can add some oil, ghee butter etc, but i dont as red meat tends to have so much fat in it anyways. also can add a couple of cloves, some black peppercorns, a bay leaf, some cinnamon sticks etc if you have them. or not!

i prefer using meat with bones in it as i think the bones add a lovely flavour to the curry

450 g lamb
1 onion
4 cloves garlic
ginger
1 red pepper
1 tbs set butter fat
1 tes turmeric
1 tes gram masala
1 tes salt
1/2 tea chilli powder
3 med tomatoes
1 1/2 teacups hot water

slice meat

fry chopped onion garlic, ginger, sweet pepper in butter fat

add turmeric, gram masala, salt and chilli powder

mix well and let sizzle for few mins

add meat, keep stirring

put lid on cook on low for 30 mins

add sliced toms & fry for 3 mins

add hot water, bring to bolil and then turn heat down low

cook for another 35 mins

That's it, bit easier for a mid week cook

I also have a recipe for something called a caul which is a dish esp for left over kamb if you like, but it's not a curry

oh, forgot chilli poowder, or whole green chillies. etc.

This was in the Guardian recently. Refers to chicken, but I can't imagine why it wouldn't work with lamb (but then I don't know anything about Indian food apart from that I like it). It's fricking fantastic, and quickish.

Thariwala chicken

2 tbsp oil (vegetable, sunflower, rapeseed or mild olive oil)
2 tsp cumin seeds
1 large onion, finely chopped
1 clove garlic, finely chopped
225g canned chopped tomatoes, whizzed in a mini-blender till smooth
2 tsp grated fresh ginger
2 green chillies, finely chopped, seeds and all
1½ tsp salt
1 tsp ground turmeric
2 tsp garam masala
2 handfuls fresh coriander, chopped
4 chicken thighs, skinned
2 spring onions, very finely chopped

Heat the oil in a large pan, add the cumin seeds and, when they begin to sizzle, the onion and garlic, and fry until golden brown. Remove from the heat, add the tomato, ginger, chillies, salt, turmeric, garam masala and half the coriander. Cook, stirring frequently, over a low heat until the mixture becomes shiny and the oil separates out. This is very important.

Add the chicken and stir-fry for a few minutes, coating it in the sauce. Add boiling water just to cover, bring to the boil, lower the heat, cover and simmer for 20 minutes. Remove the lid, raise the heat and thicken the sauce for five minutes. Garnish with spring onion and the rest of the coriander.

yes, cold cooked lamb. left over from Sunday (do you think we can still eat it?!) & no, it doesn't have to be curry. the dcs don't like curry, but dh & I do. what's the un-curry recipe, stitch?

i was asking as if it is cooked, then you need to change the cooking times thats all.
what i would do then, is to make the masala,ie, the curry bit, [onions, spices tomatos etc] whiss it with a hand blender, then add the chopped meat, and cook on high heat for a while. lower th e heat, ensure enough liquid so it doesnt burn, add some water if necessary, cover and leave on low heat for ten minutes or so. or stick in overn?
personally, id mayonaise, spring onions, and eat with proper baked potatos.

oh, and stuff is perfectly ok in the fridge for a week. just heat it thouroughly before you eat it.