Best 2 Indian Lamb With Spiced Pumpkin Pickle Recipes

Discover a culinary journey to India with our tantalizing Indian Lamb with Spiced Pumpkin Pickle recipe. This delectable dish combines tender lamb, aromatic spices, and a zesty pumpkin pickle, creating a harmonious blend of flavors that will captivate your taste buds. Alongside this main course, we present an array of complementary recipes to complete your Indian feast. Indulge in the creamy goodness of our Raita Trio, featuring three distinct variations: Cucumber Raita, Beetroot Raita, and Mint Raita. Transport yourself to the bustling streets of Delhi with our authentic Aloo Gobi recipe, where potatoes and cauliflower dance together in a symphony of flavors. Experience the delightful crunch of our Papadums, the perfect accompaniment to any Indian meal. And for a sweet ending, treat yourself to the irresistible Besan Laddu, a traditional Indian sweet made with chickpea flour and ghee. Prepare to embark on a culinary adventure that will transport you to the heart of India, leaving you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

INDIAN LAMB CURRY

Indian Lamb Curry image

This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.

Provided by Veena Azmanov

Categories Dinner Lunch Main Course

Time 1h50m

Number Of Ingredients 24

Ingredients

2 lb Lamb (leg or shoulder, cut into 2-inch pieces)
1 tbsp Oil (Cooking or Olive oil )
1 tbsp Ghee (or oil)
2 tbsp Garlic (4 large garlic cloves minced)
2 tbsp Ginger (3-inch fresh ginger grated)
3 cups Onions (red or brown finely chopped)
1 cup Tomatoes (chopped)
¾ cup Yogurt (Greek, plain)
1 tbsp Lemon juice
½ tsp Black pepper
1 tsp Kosher salt
2 Cinnamon stick
8 Cloves
8 Green cardamoms
2 Black cardamoms
3 Bay leaves
1 Mace ((optional))
2 tbsp Coriander powder
¾ tbsp Cumin powder
¼ tsp Turmeric powder
1 tbsp Cayenne (hot)
1 tbsp Paprika (sweet)
1 tbsp Fenugreek leaves ((optional))
½ tsp Garam masala powder

Steps:

In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
Garnish with fresh cilantro or parsley.

Nutrition Facts : Calories 454 kcal, Carbohydrate 13 g, Protein 23 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 95 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

INDIAN SPICED BARBECUED LAMB

Indian spiced barbecued lamb image

Yogurt-based marinades create a delicious thin crust when they char, so are ideal for barbecues

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course

Time 5h

Number Of Ingredients 8

Ingredients

1 butterflied leg of lamb , about 2.5kg/5lb 8oz (ask your butcher to do this for you)
finger-length piece ginger , chopped
4 garlic cloves , roughly chopped
1 tbsp each turmeric , garam masala and cumin seeds
1 tsp paprika
handful coriander leaves, plus extra sprigs to serve
juice 1 lemon
150ml natural yogurt

Steps:

Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
To serve, carve the lamb into thick slices and scatter with the coriander and some of the Pickled red onion (see below). Serve the remaining onion in a dish alongside the raita and breads (see recipes, below).

Nutrition Facts : Calories 519 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 62 grams protein, Sodium 0.36 milligram of sodium

Tips:

For the most flavorful lamb, use a high-quality cut of meat with good marbling. Leg of lamb or shoulder chops are both excellent options.
Don't be afraid to adjust the amount of spices in the recipe to suit your taste. If you like things spicy, add more chili powder or cayenne pepper. If you prefer a milder dish, reduce the amount of spices or omit them altogether.
The pumpkin pickle is a great way to add a tangy, flavorful condiment to the lamb. If you don't have time to make your own, you can use a store-bought pickle instead.
Serve the lamb with a side of rice or flatbread to soak up all the delicious juices.

Conclusion:

This Indian lamb with spiced pumpkin pickle is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The lamb is tender and flavorful, and the pumpkin pickle adds a tangy, flavorful condiment that perfectly complements the lamb. This dish is sure to be a hit with everyone who tries it.