Best 3 Night Night Curry Roasted Lamb Curry With Garam Masala Caraway And Apricots Recipes

Tantalize your taste buds with a culinary journey to the heart of aromatic flavors with Night Night Curry. This delectable roasted lamb curry is an exquisite fusion of spices, featuring a harmonious blend of garam masala, caraway, and dried apricots. Savor the tender lamb as it melts in your mouth, infused with a rich and flavorful sauce. Accompanying this main course is a delightful array of side dishes, including a refreshing cucumber-mint raita, aromatic cumin-scented rice, and a flavorful carrot salad with a tangy dressing. Embark on this sensory adventure and indulge in a truly unforgettable dining experience.

Let's cook with our 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

Ingredients

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

SIMPLE LAMB CURRY WITH CARROT RAITA

Simple Lamb Curry With Carrot Raita image

Provided by David Tanis

Categories dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 pounds lean lamb shoulder cut in 3/4-inch cubes
1 tablespoon grated ginger
1 1/2 teaspoons grated garlic
1 1/2 teaspoons turmeric powder
1/2 teaspoon cumin seed, toasted and ground
1/2 teaspoon coriander seed, toasted and ground
1/4 teaspoon cayenne
Salt
2 tablespoons ghee or vegetable oil
2 red onions, sliced thick, 1 pound
6 whole cloves
10 black peppercorns
1 inch-long piece cinnamon stick
1 cup plain yogurt
1 tablespoon ghee or vegetable oil
1/2 teaspoon black mustard seed
1/2 teaspoon cumin seed
2 garlic cloves, minced
1/2 cup coarsely grated carrot
Pinch of cayenne
Salt
1 tablespoon each chopped mint, chives and cilantro.

Steps:

Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)
To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit - be careful - then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.

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

Ingredients

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

Tips:

Use high-quality lamb: Opt for lamb shoulder or leg, which are flavorful and tender cuts suitable for slow-cooking.
Trim excess fat: Trim off excess fat from the lamb before cooking to prevent the curry from becoming greasy.
Brown the lamb: Browning the lamb in a hot pan before adding it to the slow cooker helps develop its flavor and color.
Use a good quality garam masala: Garam masala is a key ingredient in this recipe, so use a good quality blend that is fresh and flavorful.
Don't overcrowd the slow cooker: Make sure there is enough space in the slow cooker for the lamb and vegetables to cook evenly.
Cook on low for tender lamb: Cooking the lamb on low for 8-10 hours allows it to become fall-off-the-bone tender.
Add apricots and caraway seeds towards the end: Adding the apricots and caraway seeds towards the end of the cooking time prevents them from becoming overcooked and mushy.
Serve with rice or naan: Serve the curry with steamed rice or naan bread for a complete meal.

Conclusion:

This Night Night Curry is a delicious and flavorful dish that is perfect for a weeknight meal. The lamb is fall-off-the-bone tender and the curry is rich and aromatic. The apricots and caraway seeds add a touch of sweetness and complexity to the dish. Serve with rice or naan bread for a complete meal.