Best 20 Indian Lamb Recipes

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Tantalize your taste buds with a culinary journey to India, where aromatic spices and succulent lamb intertwine to create a symphony of flavors. In this delectable article, we present a curated selection of Indian lamb recipes that will transport you to the vibrant streets of Delhi, the bustling markets of Mumbai, and the serene backwaters of Kerala.

Embark on a flavor-filled adventure with our collection of mouthwatering dishes. Indulge in the classic Rogan Josh, a rich and flavorful Kashmiri lamb curry brimming with aromatic spices and tender lamb. For a fiery twist, try the fiery Lamb Vindaloo, a Goan specialty known for its bold heat and tangy tamarind notes. If you prefer a milder option, the delicate Lamb Korma awaits, a creamy and fragrant dish that showcases the harmonious blend of yogurt, nuts, and aromatic spices.

For those seeking a unique culinary experience, we offer the tantalizing Lamb Biryani, a majestic layered rice dish studded with succulent lamb, aromatic spices, and a medley of vegetables. If you're short on time, the quick and easy Lamb Keema is your perfect choice, a flavorful minced lamb dish that can be prepared in a jiffy. And for a delightful appetizer or snack, try the crispy and aromatic Lamb Samosas, filled with spiced lamb and served with a refreshing mint chutney.

With detailed instructions and a comprehensive list of ingredients, these recipes cater to all levels of cooking expertise, guiding you effortlessly through the culinary process. So, gather your ingredients, prepare your palate, and let the enticing aromas of Indian lamb captivate your senses as you embark on a culinary journey that promises an unforgettable taste experience.

Here are our top 20 tried and tested recipes!

EASY INDIAN CURRIED LAMB



Easy Indian Curried Lamb image

Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.

Provided by mn

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 4

Number Of Ingredients 11

3 tablespoons canola oil
1 onion, finely chopped
4 cloves garlic, crushed
½ teaspoon cumin seeds, or to taste
1 pound lamb stew meat, cubed
3 tablespoons tomato paste
2 teaspoons ground coriander
2 teaspoons salt, or to taste
2 teaspoons garam masala
1 ½ teaspoons ground turmeric
1 teaspoon red chile powder, or to taste

Steps:

  • Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g

ROGAN JOSH (INDIAN LAMB CURRY)



Rogan Josh (Indian Lamb Curry) image

This lamb curry takes a while, but works well and the masala was fun. Garnish with cilantro.

Provided by usinghtml

Categories     World Cuisine Recipes     Asian     Indian     Main Dishes     Curry

Time 1h50m

Yield 4

Number Of Ingredients 22

1 tablespoon shredded coconut
1 teaspoon whole coriander seeds
1 teaspoon cumin seeds
1 teaspoon poppy seeds
12 peppercorns
6 whole cloves
¼ cup water
4 cloves garlic, chopped
1 (1 inch) piece fresh ginger, chopped
5 tablespoons ghee
1 medium onion, diced
5 cardamom pods, seeds removed and crushed
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon ground turmeric
½ teaspoon garam masala
⅛ teaspoon ground mace
⅛ teaspoon ground nutmeg
1 cup crushed tomatoes
¼ cup plain yogurt
1 ½ pounds mutton, cubed
¼ cup water

Steps:

  • Make masala seasoning by combining coconut, coriander seeds, cumin seeds, poppy seeds, peppercorns, and cloves in a dry, heavy skillet over medium heat. Cook and stir until toasted and golden brown, 1 to 2 minutes. Remove from the heat.
  • Transfer toasted seeds to a blender. Add 1/4 cup water, garlic, and ginger. Blend until combined and set aside.
  • Heat ghee in a large saucepan over medium-high heat. Add onion and crushed cardamom seeds. Cook and stir until onions are golden brown, 8 to 10 minutes. Stir in reserved masala seasoning, salt, chili powder, turmeric, garam masala, mace, and nutmeg; cook for 5 minutes.
  • Stir in crushed tomatoes; cook for 5 minutes. Add yogurt; cook for 2 to 3 minutes. Add mutton and remaining 1/4 cup water. Reduce heat to low and cook until mutton is tender, 1 to 2 hours.

Nutrition Facts : Calories 372.7 calories, Carbohydrate 11.1 g, Cholesterol 122.1 mg, Fat 24.6 g, Fiber 2.7 g, Protein 27.9 g, SaturatedFat 13.4 g, Sodium 736.8 mg, Sugar 2.6 g

INDIAN TANDOORI SPICED LEG OF LAMB



Indian Tandoori Spiced Leg of Lamb image

This is easy to make just marinate the leg of lamb and then roast. I have to say that this is better if made on a rotisserie and cooked over low heat on the barbecue. This must be marinated for 24 hours in the spice mixture. If you are a lover of Indian food, then this is a recipe you will love.

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time P1DT1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup full-fat plain yogurt
1/4 cup fresh lime juice
1 tablespoon minced fresh garlic
1 tablespoon grated lime zest
1 tablespoon grated fresh ginger
2 teaspoons salt
1 1/2 teaspoons paprika
1 1/2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon cardamom
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/8 teaspoon clove
1/8 teaspoon cinnamon
black pepper
1 (6 -7 lb) bone-in whole leg of lamb

Steps:

  • In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk to blend well.
  • Place the leg of lamb in rack in a roasting pan.
  • Coat the leg with yogurt mixture all over.
  • Cover the lamb with plastic wrap (do not use foil to cover the lamb).
  • Refrigerate for 24 hours.
  • Set oven to 375 degrees.
  • Roast the lamb uncovered for about 1-1/2 hours (for medium-rare cook until temperature reads 125F on a meat thermometer, make certain that the thermometer does not touch the bone).
  • Let rest for 15 minutes before serving.
  • Delicious!

Nutrition Facts : Calories 949, Fat 62.9, SaturatedFat 27.2, Cholesterol 309.2, Sodium 1054.2, Carbohydrate 4.5, Fiber 0.6, Sugar 2.2, Protein 86.1

INDIAN LAMB CURRY WITH BASMATI RICE



Indian Lamb Curry With Basmati Rice image

This wonderfully spiced dish is halfway completed before you start cooking. I've slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.

Provided by Mark Bittman

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 13

2 large onions, roughly chopped
1 tablespoon minced garlic
1 tablespoon minced fresh chili or crushed red-pepper flakes to taste
1 tablespoon minced ginger
2 cups chopped tomatoes (cannedare fine; include the liquid)
1 cup coconut milk
1/2 cup lamb juice, from Slow-Braised Lamb Shanks
Meat from Slow-Braised Lamb Shanks
2 teaspoons garam masala or curry powder
Salt and freshly ground black pepper
1/2 cup chopped raw cashews
2 cups cooked basmati rice
Fresh chopped cilantro for garnish

Steps:

  • Put the onions, garlic, chili, ginger, tomatoes, coconut milk, lamb juice, lamb and spices in a large pot that can later be covered over medium-high heat.
  • Bring the mixture just to a boil; cover, reduce the heat and simmer, stirring occasionally until the onions are very tender, about 30 minutes.
  • Stir in the cashews, then uncover and simmer steadily until reduced to desired consistency. Serve over rice, garnished with cilantro.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 567 milligrams, Sugar 4 grams

INDIAN LAMB CHOPS RECIPE BY TASTY



Indian Lamb Chops Recipe by Tasty image

Here's what you need: mutton chops, onion, tomato, plain yogurt, red chili powder, coriander powder, ginger garlic paste, garam masala, salt, sprig curry leaves, dry red chilies, sesame oil, water

Provided by Kirupa Gopalakrishna

Yield 2 servings

Number Of Ingredients 13

1 lb mutton chops
1 onion, finely chopped
1 tomato, finely chopped
2 tablespoons plain yogurt
1 tablespoon red chili powder
1 teaspoon coriander powder
1 tablespoon ginger garlic paste
½ teaspoon garam masala
½ teaspoon salt
1 sprig sprig curry leaves
2 dry red chilies
2 teaspoons sesame oil
1 cup water

Steps:

  • Mix together the spices, ginger, garlic paste, and water in a bowl.
  • Trim the lamb chops and marinate in the spice mixture for 30 minutes.
  • In a pressure cooker, saute the onions and tomatoes. Then add the marinated lamb chops and cook slowly on a low flame for 10 whistles until well done and tender.
  • Once the lamb is cooked, remove it from the pressure cooker and set aside to cool.
  • Reduce the remaining liquid in the cooker to form a thick sauce.
  • Just before serving, grill the lamb chops on a hot griddle with sesame oil. Baste generously with the reduced sauce and serve hot.

Nutrition Facts : Calories 198 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 8 grams, Protein 5 grams, Sugar 14 grams

SOUTHERN INDIAN LAMB CURRY



Southern Indian Lamb Curry image

Provided by Tyler Florence

Categories     main-dish

Time 1h12m

Yield 4-6 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil
1 1/2 tablespoons cloves
1 1/2 tablespoon cumin seed
11/2 tablespoon fennel seed
1 1/2 tablespoon coriander seed
1 1/2 tablespoons turmeric
1 cinnamon stick
2 fresh bay leaves
10 fresh curry leaves
3 pounds boned shoulder lamb, cut into 1-inch cubes
1 fresh red chili
2 medium onions, roughly chopped
5 cloves garlic, peeled
2 tablespoons minced fresh ginger
Kosher salt and freshly ground black pepper
5 large fresh tomatoes
1/2 cup plain unsweetened natural yogurt
1/2 bunch fresh cilantro, roughly chopped
1 scallion, cut into strips
6 cups steamed basmati rice

Steps:

  • Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.
  • Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.

NORTHERN INDIAN LAMB MEATBALLS



Northern Indian Lamb Meatballs image

Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers. Indian flatbread and pickled carrots are, respectively, mild and mouthpuckering foils for the curry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 18

2 small garlic cloves
1 piece (1 inch) peeled fresh ginger, sliced
2 tablespoons vegetable oil
1 large onion, finely chopped
1/2 teaspoon ground turmeric
3/4 teaspoon cayenne pepper
2 tablespoons plus 1 teaspoon ground coriander
1 can (8 ounces) plain tomato sauce
1 dried bay leaf
Coarse salt
12 ounces ground lamb
1 cup fine fresh breadcrumbs
1/3 cup finely chopped fresh cilantro
1 large egg
6 prunes, quartered
1/2 teaspoon garam masala
Pickled vegetables, for serving
Indian flatbread, for serving

Steps:

  • Process garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.
  • Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl.
  • Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1 1/2 cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.
  • Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.
  • Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes. Stir in garam masala.

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

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).

INDIAN STYLE CURRIED LAMB SHANKS



Indian Style Curried Lamb Shanks image

Make and share this Indian Style Curried Lamb Shanks recipe from Food.com.

Provided by ImPat

Categories     Curries

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
6 lamb shanks
1 onion (larged chopped)
1/2 cup curry paste (Rogan Josh)
400 g tomatoes (can diced)
1 cup beef stock
coriander leaves, to serve (optional)
yoghurt, to serve (optional)

Steps:

  • Preheat oven to 160C (140C fan forced oven).
  • Heat the oil in a 10 cup capacity flameporoof casserole dish.
  • Brown the shanks in 2 batches over high heat on stove top and set aside.
  • Add the onion to the pan and cook over medium heat for 10 minutes or until very soft and brown.
  • Add the curry paste and cook stirring for a minute and then stir in the tomatoes and stock and bring to the boil.
  • Return lamb shanks to the pan, cover tightly and bake for 2 hours in the oven or until the meat is very tender (this could depend on the size of the shanks).
  • Serve and top with the coriander and serve the yoghurt.

INDIAN LAMB CURRY



Indian Lamb Curry image

A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Serve with some rice, pakoras or samosas and a nice crispy salad! :)

Provided by PalatablePastime

Categories     Curries

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomato
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
  • When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
  • Stir in the ginger paste, garlic, chile pepper, and lamb.
  • Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
  • Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
  • Add diced tomatoes, and cook for 5 minutes, stirring frequently.
  • Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
  • Lower heat.
  • Whisk the yogurt with a fork; and add to the pot slowly.
  • Then cook until meat is done to your liking and sauce is thickened.
  • Garnish with cilantro leaves.
  • Serve with steamed basmati rice, or hot Indian breads, such as Naan.

INDIAN LAMB BURGERS WITH GREEN RAITA SAUCE AND RED ONIONS



Indian Lamb Burgers with Green Raita Sauce and Red Onions image

Provided by Rachael Ray : Food Network

Time 31m

Yield 8 sliders

Number Of Ingredients 18

1 cup plain Greek yogurt
A handful cilantro leaves
A handful mint leaves
1 clove garlic, peeled and grated or mashed into paste
Pinch salt
1 lime, juiced
4 (1/2-inch thick) slices small red onion
1 lime, juiced
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
2 pounds ground lamb
2 large cloves garlic, grated or finely chopped
1 red or green chile, finely chopped
1-inch piece ginger, grated or minced
1 teaspoon (1/3 palmful) turmeric, ground cumin, ground coriander, smoked sweet or sweet paprika, granulated onion or onion powder*
Pinch ground cinnamon
Baby spinach leaves
8 soft potato rolls or slider rolls (recommended: Pepperidge Farm)

Steps:

  • Put all of the ingredients for the sauce in food processor and process until smooth. Transfer to a small serving dish and reserve.
  • Put the red onion rings in a small bowl and separate the rings. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and pepper, to taste.
  • Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, cinnamon, and salt and pepper, to taste. Mix to combine. Form the meat mixture into 4 sections and make 2 slider-size patties form each portion, 8 (3-ounce) burgers in total, thinner at the center and thicker at the edges.
  • Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat. Add the burgers and cook a few minutes on each side.
  • Put a few leaves of spinach on each of the bun bottoms and add the burger. Top with the onions and green sauce. Cover with the bun tops and serve.
  • * Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill.

PLEASURE IN EVERY SPOON INDIAN MUTTON/LAMB BIRYANI



Pleasure In Every Spoon Indian Mutton/Lamb Biryani image

This is the World Famous Indian Chef Sanjeev Kapoor's recipe. I hope you enjoy it. It's from the Young Times magazine! Preparation time includes marinating time for mutton/lamb.

Provided by Charishma_Ramchanda

Categories     One Dish Meal

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 26

1 kg mutton or 1 kg lamb, cleaned and cut into 1 1/2 inch sized pieces,washed and drained
2 cups long-grain basmati rice, washed (I use Kohinoor)
4 -5 large onions, peeled,washed and sliced
2 green chilies, stems removed,washed and chopped
4 inches ginger, peeled and washed
salt
10 -12 cloves garlic, peeled,washed and ground to a paste
1 1/2 cups fresh coriander leaves, cleaned,washed and coarsely chopped
1 1/2 cups fresh mint leaves, cleaned,washed and coarsely chopped
4 large tomatoes, washed and chopped
1 teaspoon saffron
1/2 cup warm milk
2 cups plain fat-free yogurt, beaten
1 teaspoon turmeric powder
oil, to deep fry
4 -5 cloves
1 inch cinnamon stick
4 -5 green cardamoms
1 -2 black cardamom pod (optional)
6 -8 black peppercorns
5 tablespoons ghee
2 tablespoons coriander powder
1 tablespoon cumin powder
1 teaspoon red chili powder
2 teaspoons garam masala powder
3 tablespoons butter

Steps:

  • Soak rice for 5-6 hours in water, drain and keep aside.
  • Cut half the ginger into juliennes and make a paste of the rest.
  • Soak saffron in warm milk and keep aside.
  • Marinate the mutton or lamb in a large bowl for 4 hours in a cool place, in a mixture of yogurt, turmeric powder, salt and 1 tbsp.
  • each of ginger and garlic pastes.
  • Heat oil in a wok and fry half of the onions in it until brown and crisp.
  • Drain on a paper towel and keep aside.
  • Cook rice in salted 7 cups of boiling water alongwith the cloves, cinnamon, black and green cardamoms and peppercorns till the rice is almost cooked.
  • Strain and keep rice warm.
  • Heat ghee in a pressure cooker or a thick-bottomed pan.
  • Add the remaining sliced onions and green chillies.
  • Stir-fry till the onions turn light golden.
  • Stir in the remaining ginger and garlic pastes.
  • Stir-fry until the raw smell of the same is gone.
  • Add the marinated mutton or lamb.
  • Cook on high flame for 8 minutes.
  • Mix in corriander, cumin and red chilli powders.
  • Stir in 3 cups of boiling water.
  • Bring to a boil.
  • Reduce flame and cook covered till the mutton is almost cooked.
  • Add tomatoes, salt and half of the garam masala powder and the fresh corriander leaves.
  • Cook for 15 minutes on medium flame, stirring occasionally.
  • If you are using a pressure cooker to cook the mutton or lamb, add chopped tomatoes, salt, garam masala powder, 2 cups of water and chopped fresh corriander leaves after adding the dry spices.
  • Pressure cook till the mutton is almost cooked.
  • (It normally takes 2-3 whistles to cook).
  • Ensure that the cooked mutton does not have a thin gravy.
  • If that is the case, cook on high flame to reduce the gravy.
  • Preheat oven to 180C.
  • Arrange half the quantity of cooked mutton in an oven-proof dish.
  • Spread half the quantity of cooked rice on top of the mutton.
  • Sprinkle a little of the remaining garam masala powder, mint leaves, saffron dissolved in warm milk and half each of ginger juliennes.
  • Dot the rice with half the quantity of butter.
  • Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantity of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter.
  • Cover it with aluminium foil.
  • Cook in the preheated oven for 15-20 minutes at 180C.
  • Garnish with the fried sliced onions and serve with mixed fruit and vegetable raita as an accompaniment.
  • Enjoy!

INDIAN SPICED LAMB WRAPS



Indian Spiced Lamb Wraps image

Spice up your dinner with this delicious lamb wrap recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 17

1 pound ground lamb
1/2 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/8 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro, plus leaves for garnish
2 tablespoons chopped fresh mint
1 clove garlic, grated
2 tablespoons plain Greek yogurt
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 tablespoon warm water
1 tablespoon olive oil
4 pieces naan
Julienned cucumber, for serving
Lettuce, for serving
Quick Pickled Carrots
Yogurt Sauce

Steps:

  • Place lamb, cumin, tumeric, cayenne pepper, chopped cilantro, mint, garlic, yogurt, salt, pepper, and water in a large bowl; using your hands, gently mix together. Shape lamb mixture into 12 small, flat, 1/2-inch-thick patties.
  • In a large skillet, heat olive oil over medium heat. Cook patties, turning once, until almost cooked through, about 6 minutes. Transfer patties to a wire rack set over a parchment paper-lined baking sheet; keep warm.
  • Using tongs, hold naan over a gas flame until lightly toasted, about 30 seconds per side, or wrap stacked naan in damp paper towels, and microwave on high until warm and soft, about 1 minute. To assemble, fill each piece of naan with 3 lamb patties, cucumber, lettuce, cilantro leaves, pickled carrots, and yogurt sauce and fold; serve immediately.

LAMB IN INDIAN SPICES AND YOGHURT



Lamb in Indian Spices and Yoghurt image

I love curry, and this is a good quickie-not too many steps involved in the preparation for the good results you'll get.

Provided by JustJanS

Categories     Curries

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

4 teaspoons vegetable oil
2 onions, chopped
3 cloves garlic, chopped
4 teaspoons fresh gingerroot, grated
1/2 cup plain yogurt
1 teaspoon red chili powder
4 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 teaspoon ground turmeric
1 (400 g) can chopped tomatoes
1 kg boneless leg of lamb, cut into 2.5 cm cubes
1/4 cup slivered almonds
1 teaspoon garam masala
chopped fresh cilantro leaves (to garnish)

Steps:

  • Heat the oil in a wok over medium heat, add the onion and cook, stirring for 5 minutes or until it has softened.
  • Add the garlic and ginger and cook for 2 minutes more.
  • Stir in the yoghurt and all the spices.
  • Add the canned tomatoes, a teaspoon of salt, then cook for 5 minutes more.
  • Add the lamb and stir until it is coated.
  • Cover and cook on a low heat for 1 1/2-1 3/4 hours or until the lamb is tender, stirring occasionally.
  • Add a little water if the lamb begins to stick.
  • Meanwhile, toast the almonds in a dry frying pan, shaking gently until golden-about 3-4 minutes.
  • When the lamb is tender, add the garam masala to the curry and mix through.
  • Sprinkle with the slivered almonds and chopped cilantro, then serve.

EAST INDIAN LAMB PATTIES



East Indian Lamb Patties image

Posting for ZWT3. This is from George Foreman's grilling cookbook. "Ground lamb is appealingly inexpensive, but what to do with it doesn't spring quickly to mind. Cooks have no such problem in India, where lamb commonly appears in dishes similar to this one. The preparation is very simple, and the spices are pungent and exotic. Serve these luscious grilled patties with minted yogurt, a bowl of hot garlicky chickpeas tossed with minced onion, and sautéed baby spinach. Put some store-bought chapattis on the grill to reheat."

Provided by dicentra

Categories     Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground lamb
1/4 cup scallion, minced
2 garlic cloves, minced
3 tablespoons pistachios, chopped (optional)
2 teaspoons dried mint
2 teaspoons turmeric
1 teaspoon ground allspice
salt
1 pinch cayenne
1 egg, lightly beaten
2 tablespoons plain yogurt

Steps:

  • Combine the lamb with all the other ingredients.
  • Form 4 large patties.
  • Cook the patties as you would a hamburger. They should not be cooked rare, but a barely pink center is okay.

Nutrition Facts : Calories 353.3, Fat 28.2, SaturatedFat 12.2, Cholesterol 136.7, Sodium 90.9, Carbohydrate 2.7, Fiber 0.6, Sugar 0.7, Protein 21

INDIAN PORK (OR LAMB) CHOPS



INDIAN PORK (OR LAMB) CHOPS image

Categories     Pork     Dinner

Yield 6 chops

Number Of Ingredients 20

6 pork or lamb chops
3 tbsps vegetable/canola/sunflower cooking oil
2" piece of cinnamon
5-6 cloves
8-10 peppercorns
5 split pods cardamom
2 bay leaves
2 large onions sliced
10-12 cloves of garlic minced
1" piece of ginger minced
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
2 large tomatoes cubed
2 tbsps tomato ketchup
2 green chillies minced
1/2 cup chicken stock
Salt to taste
Juice of 1 lime

Steps:

  • * Rub the pork/ lamb chops with a mixture of lime juice and salt and marinate for 1 hour. * Heat a skillet till hot (on a medium flame) and cook the chops on it till brown on both sides. Keep aside. * Heat the oil in a deep pan, add all the whole spices and fry till they are slightly darker and give off a delicate aroma. * Add the onions and fry till transparent. Add the ginger and garlic and fry for a minute. * Add the powdered spices, green chillies, tomatoes, the ketchup and fry till the oil separates from the masala. * Add the pork/ lamb now and stir to cover them with the masala. * Add the chicken stock, season to taste and cook (on very low heat) till the meat is tender. All the stock should dry up by the time the dish is cooked. * Serve with a green salad of your choice.

INDIAN LAMB WRAPS



Indian Lamb Wraps image

Make and share this Indian Lamb Wraps recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

4 teaspoons olive oil
3/4 cup chopped carrot
1/2 cup chopped onion
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 1/2 teaspoons kosher salt, divided
pepper
1 1/4 lbs boneless lamb, cut into 3/4 inch cubes
2 cups cooked basmati rice, warm
1/2 cup plain yogurt
1/2 cup mango chutney
1/4 cup sliced green onion
1/4 cup chopped peanuts
4 10-inch flour tortillas (I use spinach flavored)

Steps:

  • In a large nonstick skillet, over medium heat, heat 2 teaspoons olive oil.
  • Add the next 5 ingredients and 1/2 teaspoon kosher salt.
  • Cook, stirring occasionally, for 3-5 minutres or until the onion is translucent; transfer to a bowl.
  • Clean skillet and return to stove.
  • Add 2 teaspoons of olive oil over high heat.
  • Add the lamb and 1 teaspoon kosher salt and pepper to taste.
  • Cook, stirring occasionally, for 3 to 5 minutes or until browned on all sides.
  • Add the vegetable mixture, rice, yogurt, chutney, green onions, and peanuts; stir to combine.
  • Spoon filling mixture onto tortillas and roll-up/wrap.

LAMB FRANKIE (INDIAN STREET TYPE SANDWICH)



Lamb Frankie (Indian Street Type Sandwich) image

The description of the frankie as a street vendor sandwich seems awfully mild for what the recipe I found in the LA Times describes. A recipe I went looking for after reading a fabulous description of one at Slashfoods blog. I haven't made this yet, but oh i am looking forward to doing so and hope to read reviews from those brave enough to take the plunge. The note from the LA Times suggests the Roti can be made days before and frozen, and used without thawing. The lamb masala also can be made early. Don't make the lime-cilantro onions until shortly before serving. Suggestions for accompaniments are green chutney and/or tamarind and date chutney. time on prep/active are guesstimates.

Provided by MarraMamba

Categories     Curries

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 21

2 1/2 cups flour, divided
1 teaspoon sugar
1 teaspoon salt
1/4 cup plain yogurt
1/2-3/4 cup milk
6 garlic cloves
2 inches gingerroot, peeled and cut in half
3 tablespoons oil
3 1/2 cups onions, thinly sliced
1 1/2 lbs boneless leg of lamb
1 tablespoon ground coriander
1 teaspoon ground cumin
1 1/2 teaspoons cayenne pepper
1/4 teaspoon turmeric
2 tomatoes, large, halved and thinly sliced
3 serrano chilies, halved, seeded, sliced
1 teaspoon salt
2 cups onions, medium, thinly sliced
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 cup lime juice

Steps:

  • I am putting the assembly ingredients first so you can make sense of the directions following and what they are for :) The actual directions for assembly are at the end.
  • Assembly.
  • 8 rotis.
  • 1/4 cup oil.
  • 3 eggs, beaten.
  • 1 recipe lamb masala.
  • 1 recipe lime-cilantro onions.
  • 3 tablespoons green chutney.
  • 1/2 cup tamarind and date chutney.
  • Heat a large griddle or heavy skillet over high heat. Place a roti on it and turn after about 30 seconds. Brush lightly with oil and turn again. Oil the second side. Pour about 1 1/2 tablespoons of the beaten eggs onto the roti and spread to cover surface. When the egg starts to firm, flip the roti to cook the egg into a light omelet-like coating on that side, about 30 seconds.
  • Rotis:.
  • Combine 2 cups of the flour, the sugar and salt into a large mixing bowl. Make a well in the flour and add the yogurt. Use your fingers to add the milk, 1/4 cup at a time just until you have a soft workable dough. set aside, covered, for 15 to 20 minutes.
  • Divide the dough into 8 pieces and roll each into a ball. dust in flour and flatten into disks 2 1/2 to 3 inches in diameter. Roll out into thin 8-inch rounds.
  • If freezing or refrigerating, layer between pieces of wax paper or parchment and seal tightly in plastic, then in aluminum foil.
  • Lamb Masala.
  • Cut lamb into 1-inch cubes, fat and silver skin trimmed if necessary.
  • Puree the garlic and half of the ginger in a blender or mortar and pestle, using just enough water to bind, approx 2 tablespoons. Set aside in a bowl. Slice the rest of the ginger into thin matchsticks and set aside.
  • Heat the oil in a large heavy saucepan over high heat. Add the onions and sauté until they caramelize, 10 to 12 minutes. Stir frequently so the onions do not burn at the edges. Reduce the heat to medium if the onions start to burn.
  • Add the garlic-ginger purée and the lamb and continue to brown until the meat juices have almost dried up, 5 to 6 minutes. Add the coriander, cumin, cayenne pepper and turmeric and mix well. Mix in the sliced tomatoes, chiles, reserved ginger and salt. Reduce the heat to low, cover and cook until the meat is tender enough to cut with a fork, about 1 hour 15 minutes.
  • Lime-cilantro onions.
  • One hour before serving, combine the onion, cilantro, salt and lime juice to taste in a bowl and toss together. Cover with plastic and set aside.
  • Assembly.
  • Remove the roti to a plate, egg side down. Place 3 to 4 tablespoons of warm lamb masala in the center lengthwise. Add 2 to 3 tablespoons of lime-cilantro onions, 1 teaspoon of green chutney and 1 tablespoon of tamarind and date chutney. Fold the bottom end of the roti over about 1 1/2 inches and roll like a burrito. Repeat with the remaining rotis. Serve immediately.

Nutrition Facts : Calories 461.5, Fat 21.2, SaturatedFat 7.6, Cholesterol 61.8, Sodium 792.8, Carbohydrate 46, Fiber 3.6, Sugar 6.8, Protein 21.7

INDIAN LAMB WITH SWEET ONIONS



Indian Lamb With Sweet Onions image

Provided by Marian Burros

Categories     dinner, main course

Time 15m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons corn or canola oil
2 very large onions, thinly sliced
1 large green pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons minced ginger
1 jalapeno, minced
2 to 2 1/4 pounds lean lamb, cut in julienne strips
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon fennel seeds
1/4 teaspoon dried hot red peppers, optional
Salt to taste, optional

Steps:

  • Heat 2 tablespoons of oil in a large nonstick skillet. When it is very hot, add the onions and saute until golden brown. Set aside.
  • Add the remaining oil and saute the green pepper until it softens. Set aside.
  • Add garlic, ginger and jalapeno to skillet and saute for 30 seconds, stirring.
  • Add the lamb and the remaining spices and saute, stirring to blend spices with meat. Cook over high heat until the lamb is done, 5 to 7 minutes.
  • Arrange the lamb on a serving platter. Return the onions and green pepper to the skillet to heat through, and spoon the mixture over lamb.

Nutrition Facts : @context http, Calories 1137, UnsaturatedFat 56 grams, Carbohydrate 8 grams, Fat 118 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 57 grams, Sodium 57 milligrams, Sugar 3 grams, TransFat 0 grams

INDIAN LAMB AND POTATOES CURRY (ALOO GOSHT)



INDIAN LAMB AND POTATOES CURRY (ALOO GOSHT) image

Categories     Soup/Stew     Lamb     Braise

Yield 4 people

Number Of Ingredients 13

*2-3 lbs lamb or goat meat (with bone, cut in small pieces)
*3 medium Russet potatoes peeled
*3 garlic cloves minced
*1 inch ginger minced
*3 tablespoons ground coriander powder
*1 tablespoon ground red pepper
*2 medium beefsteak tomatoes chopped in small chunks
*1 teaspoon paprika
*2 1/2 tablespoons vegetable oil
*1 large yellow onion chopped finely (if you wish not to fry the onion, you may get prepared fried onions at any Indian store, use 1/2 cup only).
*3 jalepeno peppers, de-seeded, julienne cut (for garnish)
*1/2 bunch cilantro, stems off, chopped finely (for garnish)
*2 1/4 cups water

Steps:

  • 1. Heat oil and fry onions till golden brown. (For fried onions, only add them during step two before adding water). 2. Add meat, ginger, garlic, all spices and 1/4 cup water and stir fry for 15 minutes. 3. Add 1 cup water and let it cook for 30 minutes and then add tomatoes. After adding the tomatoes, and you see that the meat is still not tender, add in another 1/2 cup water if needed. Cook till meat is tender. 4. Add in potatoes and 1/2 cup more water and cook when it is tender. 5. There should be about one cup of gravy in the Aloo Gosht stew. You may add in more or less water for desired thickness. 6. Add in jalepeno peppers and cilantro and cook in low heat for 5 minutes. 7. Serve with rice or any Indian flat bread.

Tips:

  • Choose the right cut of lamb: For this recipe, a shoulder or leg of lamb is best. These cuts are tough but flavorful, and they will benefit from the long, slow cooking time.
  • Brown the lamb before braising: Browning the lamb in a hot pan before braising it will help to develop its flavor and create a rich, caramelized crust.
  • Use a flavorful braising liquid: The braising liquid is an important part of this dish, so be sure to use a flavorful one. A good option is a combination of chicken broth, red wine, and aromatic vegetables.
  • Cook the lamb until it is fall-off-the-bone tender: The lamb should be cooked until it is fall-off-the-bone tender. This will take at least 2 hours, but it may take longer depending on the cut of lamb you are using.
  • Serve the lamb with a flavorful sauce: Serve the lamb with a flavorful sauce, such as a mint sauce or a yogurt sauce. This will help to balance out the richness of the lamb.

Conclusion:

This Indian lamb recipe is a delicious and easy-to-make dish that is perfect for a special occasion. The lamb is cooked until it is fall-off-the-bone tender, and the flavorful braising liquid infuses the meat with a rich and complex flavor. Serve the lamb with a flavorful sauce and your favorite sides for a complete meal.

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