Lamb Curry Rawlins Plantation

Ingredients

CURRY PASTE 2 tbsp coriander seeds 4 tsp cumin seeds 1 tsp fennel seeds 1 seeds from 6 cardamon pods 8 black peppercorns 1 3 cinnamon stick 4 whole cloves 1/2 whole nutmeg 1 coarsely chopped 2 tsp turmeric 3 tbsp water CHILI PUREE 6 dried red chilies 1 (each 2x1/4x1/2) 3 large onion(s), chopped 1 tbsp ginger 1 peeled and grated LAMB CURRY 1/4 cup vegetable oil 2 lb lamb shoulder 1 trimmed, boneless 1 cut into 1-inch cubes 3 cup (to 4 cups) water 4 medium boiling potatoes 1/2 cup canned unsweetened 1 coconut milk, well-stirred 2 tbsp lime juice 6 plum tomatoes 1 seeded and chopped 3 bell peppers, 1 in assorted colors 1 cut in thin strips 6 curry leaves (opt)

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Preparation
 
Make Curry Paste: In a small heavy skillet dry-roast seeds and all
spices except turmeric together over moderate heat, stirring, until
fragrant and coriander seeds are several shades darker, being careful
not to burn them. Cool mixture and grind to a powder. In a bowl stir
together spice powder, turmeric, and water to form a paste.

Make Chili Puree: Wearing rubber gloves, stem and seed chilies and
cut with scissors into 1/2-inch pieces. In a small bowl soak chilies
in warm water to cover for 20 min and drain in a sieve. Puree
chilies, onions, and ginger in a food processor.

In a heavy kettle (at least 5-quarts) heat oil over moderate heat
until hot but not smoking and cook puree, stirring, until oil begins
to separate from puree and puree begins sticking to bottom of kettle.
Add curry paste and cook over moderately low heat, stirring
constantly, 4 min. Add lamb and cook, stirring, until outside is not
longer pink. Add water to just cover lamb and salt to taste and
simmer, covered, 1-1 1/2 hours, or until lamb is tender. Peel
potatoes and cut into 3/4-inch cubes. Add potatoes to curry, making
sure they are covered with liquid, and simmer, uncovered, until
tender, about 15 min. Stir in coconut milk, lime juice, tomatoes, and
bell peppers and simmer 5 min. Just before serving add curry leaves.

Gourmet Magazine January 1996

 

 
Servings: 4

 

Lamb Curry With Yogurt
Place chiles, ginger, garlic, mined onion, spices and yogurt in a blender or food processor and process until well mixed. Spoon mixture over lamb, tossing to coat well, cover and refrigerate for 3 hours. Saute sliced onion in clarified butter. Do not let onion brow (Upload by user)

Lamb Curry
1. Remove fat from lamb, cut lamb into 2.5 cm cubes. 2. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon. 3. Heat oil in a pan, add lamb in three batches, fry until brown, remove. 4. Add onion, garlic, ginger and (Upload by user)

Lamb Vindaloo
Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the garlic, ginger and the vinegar. Add the lamb to the marinade and mix well. Refrigerate for 3 24 (Upload by user)

Lamb With Cashew Nut Curry Korma
To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside (Upload by user)

Lamb With Cashew Nut Curry
To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside (Upload by user)

Lemongrass Curry Cambodian
In a food processor or blender, puree together the lemongrass, garlic, galangal, turmeric, jalape¤o, and shallots. Bring the coconut milk to a boil and add the pureed ingredients, lime or lemon leaves, and salt or shrimp paste, and boil gently, stirring constantl (Upload by user)

Lentil Dahl
Wash lentils & drain. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices & turmeric. Bring to a boil, lower heat & simmer for 40 minutes, till lentils are tender & the water has been reduced significantly. Slice lemon thinl (Upload by user)

Lime Curry Chicken
Cut chicken into thin slices. In a large non stick skillet, heat oil and saute shallots until softened. Add bell pepper and cook until tender; stir in curry powder. Ad d chicken and stir fry until chicken is no longer pink. Add lime juice. Just before serving. stir yogurt in (Upload by user)

Linda s Curry Dip
Combine all ingredients; refrigerate overnight. Core one head red cabbage, forming a well; fill with dip. Serve with sliced raw vegetables.     strongServings: 20/strong   (Upload by user)

Lobster Coconut Curry
( NOW A NOTE...use the next 5 ingredients mixed together OR 3 tbsp. curry powder) (Remember , though that the curry powder approach is for COWARDS!!!! and not as good.) 1 tsp.ground coriander, 2 tbps. ground almonds, 1/4 tsp. ground cumin seed, 3/4 tps. dried ground chili pe (Upload by user)
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Lobster Scallop Curry
In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add scallops, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer b (Upload by user)
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Lobster With Curry Sauce Bon Appetit
Bring large pot of water to boil. Add lobsters; cover and boil 9 minutes. Using tongs, transfer lobsters to large bowl of cole water. Reserve 4 cups cooking liquid. Drain lobsters. Working over bowl to collect juices, remove claws and tails. Cut tail meat through shells int (Upload by user)
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Low Cal Chicken Curry
This recipe is the same as my recipe for Chicken Curry except that since the coconut milk is so high in fat I decided to try to come up with a substitute. This is the resulting formulation. It turns out to be a very good substitute and the only thing I found needed to be cha (Upload by user)
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Lucknawi Dal
Wash lentils & boil in water with salt, turmeric & tamarind over medium heat for 20 minutes. Heat oil in a small pot. Add cumin seeds & fry for a minute. Stir in onion, garlic & ginger & fry till onion is browned & soft. Add chili & stir fro 30 second (Upload by user)

Madras Chicken Curry
Dust chicken pieces with flour. Heat oil in large saute pan until very hot. Cook chicken until browned. Remove chicken. Saute onion and garlic until tender. Add curry paste, salt, chili powder. Stir in yogurt and tomatoes. Add chicken back in and coat well with sauce. Reduce (Upload by user)
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Madras Curry Frugal Gourmet
Grind all the ingredients together in an electric coffe granderor spice mill and keep in a tightly closed jar. You can make upsmaller batches to experiment with the quantities of each spice. You can also use whole dried hot red peppers. NOTES : Curry powder can be made at ho (Upload by user)
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