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Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion and garlic 1-2 minutes. Add curry paste and turmeric and sauté until fragrant. Add lamb and cook 2-3 minutes until browned. Stir in coconut milk and simmer 20 minutes or until meat is tender. Stir in brown sugar,
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Lamb with Yoghurt, Coconut Milk & Almond Masala Yield: 6 servings 1 tsp saffron threads 2 tsp caraway seeds 1/4 cup ghee (or melted butter) 1/2 tsp cardamom seeds 2 cup chopped onions 2 tsp chopped fresh ginger 2 cup coconut milk 1/2 cup cold water 2 cup unflavored yoghurt 2 tsp salt 4 1-inch
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Display and print the recipe for Tomato-Lamb Curry
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Add the cinnamon sticks, cardamom and cloves and fry over high heat for 30 seconds, then turn heat down to medium and add finely sliced onion, cover with lid and let it brown. Now add the meat and braise for about 10 minutes. Now add the dhal and two cups of warm water. Let it simmer away gently for
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Dredge meat in flour and brown on all sides in hot shortening. Add onions to skillet; sauté a few minutes but do not brown. Add remaining ingredients; mix well. For a mild curry, decrease amount of curry powder used. For hot curry, increase the amount of curry powder used. Cover. Simmer 45
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(4 servings) 4 Green chile peppers, chopped 1 tb Minced fresh ginger 2 Garlic cloves, minced 1 lg Onion, minced 2 tb Ground coriander seeds 2 ts Ground tumeric 1 ts Ground cumin seeds 1 ts Cinnamon, 1 ts Ground mustard seeds 4 c Unflavored yogurt 2 lb Boneless lamb, cubed 1 lg Onion, sliced 2 tb
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Indian Lamb Curry Recipes