Best 2 Sweet Lamb Curry Recipes

Embark on a culinary journey to discover the delectable flavors of Sweet Lamb Curry, a harmonious blend of aromatic spices, tender lamb, and a symphony of vegetables. This dish, a testament to the culinary heritage of India, enchants the palate with its captivating aroma and a burst of flavors. The lamb, marinated in a melange of aromatic spices, yogurt, and ginger-garlic paste, takes center stage, becoming fall-off-the-bone tender as it simmers in a velvety, flavorful curry sauce. Complementing the succulent lamb are an array of vegetables, each adding its unique texture and flavor to the dish. From the sweetness of carrots and bell peppers to the earthy notes of potatoes and peas, every bite offers a delightful symphony of flavors. The recipe provides detailed instructions, guiding you through the process of preparing this culinary masterpiece, ensuring a delectable and authentic Sweet Lamb Curry experience.

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SWEET LAMB CURRY

Sweet Lamb Curry image

A mild fragrant mix of lamb, raisins, apples, etc. produces a wonderful flavor. Can be made the day before. Serve with rice, sambals, and pappadums. Popular sambals: Banana drenched in lemon juice, Cucumber (Peeled and seeds removed) in yogurt, Mango Chutney, or Toasted Coconut.

Provided by windwalker

Categories World Cuisine Recipes Asian Indian

Time 2h

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons all-purpose flour
salt and black pepper to taste
3 ½ pounds cubed lamb stew meat
6 tablespoons butter, divided
2 large onion, chopped
2 tablespoons brown sugar
3 tablespoons curry powder
1 large Granny Smith apple - peeled, cored, and cubed
1 cup chicken stock
½ cup raisins
1 tablespoon lemon juice

Steps:

Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.

Nutrition Facts : Calories 577.1 calories, Carbohydrate 29.6 g, Cholesterol 202.6 mg, Fat 26.2 g, Fiber 3.2 g, Protein 55.6 g, SaturatedFat 12.4 g, Sodium 374.9 mg, Sugar 18.5 g

HOT AND SWEET PEPPER CURRY SAUCE WITH CHICKEN, LAMB OR BEEF

Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 25

Ingredients

3 tablespoons vegetable, grapeseed or peanut oil
1 tablespoon ground coriander, a palmful
1 tablespoon ground cumin or cumin seed, a palmful
2 teaspoons turmeric, 2/3 palmful
2 cardamom pods, split, or 1/8 teaspoon ground cardamom
4 cloves garlic, thinly sliced or chopped
2 sweet red bell peppers, seeded and chopped
2 hot chile peppers, such as Fresno chiles, sliced
One 1-inch piece ginger root, grated
1 onion, finely chopped
Salt and freshly ground black pepper
2 cups passata or tomato sauce
1 cup chicken stock
1/2 cup mango chutney, such as Patak brand Major Grey's
1 large fresh bay leaf
1 small cinnamon stick
One 15-ounce can diced tomatoes
1 1/2 pounds boneless, skinless chicken, boneless leg of lamb or beef sirloin, cubed into bite-size pieces
2 limes, juiced
1 teaspoon sweet paprika
12 ounces farm spinach (bundles), stemmed and cleaned, coarsely chopped
Grilled naan bread and/or basmati rice
Plain Greek-style yogurt
Cilantro leaves
Thinly sliced scallions

Steps:

Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.
Heat the oil in a Dutch oven, then add the coriander, cumin, turmeric and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers, ginger, onions and some salt and pepper. Soften for 5 minutes partially covered, and then add the passata, stock, chutney, bay leaf, cinnamon stick and diced tomatoes. Simmer over low heat, about 1 hour. Remove the bay and cinnamon.
Add the marinated meat to the sauce and simmer to tender. Wilt the spinach into the sauce. Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.
Serve the curry with naan bread and/or over rice with a dollop of yogurt for mixing in. Garnish with cilantro and scallion slices.

Tips:

Marinate the lamb: Marinating the lamb in a mixture of yogurt, spices, and herbs helps tenderize the meat and infuses it with flavor. For best results, marinate the lamb for at least 30 minutes, or up to overnight.
Use a heavy-bottomed pot: A heavy-bottomed pot helps distribute heat evenly and prevents the curry from scorching.
Brown the lamb in batches: Browning the lamb in batches prevents the meat from stewing in its own juices and helps develop a rich, caramelized flavor.
Sauté the onions and garlic: Sautéing the onions and garlic until they are soft and fragrant helps build flavor and complexity to the curry.
Add the spices: The spices used in this recipe are essential for creating the sweet and savory flavor of the curry. Be sure to toast the spices before adding them to the pot, as this will release their full flavor.
Add the liquids: The combination of coconut milk, water, and yogurt creates a rich and flavorful sauce for the curry. Be sure to bring the mixture to a simmer before adding the lamb, as this will help prevent the yogurt from curdling.
Simmer the curry: Simmering the curry for at least 30 minutes allows the flavors to develop and meld together.
Serve with rice or naan: Sweet lamb curry is traditionally served with rice or naan. The rice or naan helps to soak up the flavorful sauce.

Conclusion:

Sweet lamb curry is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The combination of sweet and savory flavors, along with the tender lamb and creamy sauce, makes this curry a surefire hit. With a little planning and preparation, you can easily make this restaurant-quality dish at home.