lambsheep

The original recipe for this curry is made with lamb loin chops but since they are so expensive, I tried making it with leftover roast lamb. It was a big hit. This is now my standby recipe whenever we don't finish a leg of lamb.

Leftover Lamb Curry

butter

lamb

onion

apple,

celery

garlic

curry powder

thyme

chicken stock

tomato

salt and pepper

Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.

Melt the butter in a skillet and cook the vegetables until softened but not browned.

Stir in the curry powder and thyme; cook, stirring, for 1 minute.

Stir in the chicken stock and tomatoes; simmer for two minutes.

Season with salt and pepper; add more curry powder if desired.

For a smooth sauce, puree in the food processor and pour back into the skillet.

Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.

Fast and easy AND delicious.  Great way to use leftover lamb.  I did substitute lamb broth for the chicken. I just took the lamb bone and boiled it and added that broth to the sauce. This will be a dish I will make again and again. Thank you.

I love to cook stews & this is a favourite. It has a lovely rich & tangy flavour. From 'Country Treasures' cookbook.

Aussie Jumbuck Stew

kg shoulder lamb chop

flour

salt & pepper,

ginger

butter oil

onion,

apple cider vinegar

Worcestershire sauce

tomato ketchup

brown sugar

beef stock

500 g pumpkin, peeled & chopped

Mix flour with salt& pepper, curry powder and ginger and coat chops with the mixture.

Heat half of the butter in a heavy based pan& brown lamb chops on both sides.

Add remaining butter to pan and cook onion gently until soft.

Mix vinegar, sauces, sugar and stock and pour over lamb.

Cover, bring to simmer, reduce heat to low and simmer gently for 1 hour.

Cover and cook for a further 30 minutes or until lamb chops and pumpkin are tender.

I did this with beef and simply threw everything in the slow cooker but also added carrots &amp; zucchini. I love the sweetness the vinegar &amp; sugar gave it, just as if apple or sultana had been added, a lovely mild tasting curry, perfect for kids!

When I make this recipe, I take out so many spices but it is well worth it.  My family and friends can't get enough.

The Best Biryani

lbs goat meat chicken

canola oil

onions

garlic paste

ginger paste

tomatoes

yogurt

chili powder

cloves

green cardamom pods

black cardamom pods

black peppercorns

cumin powder

coriander powder

garam masala

cinnamon

salt

bay leaves

plums

green chilies

cilantro

saffron

basmati rice

water

Cook in rice cooker with 15 cups of water. Cook rice until almost done.

Add chili powder, cloves, cardamom, pepper corn, cumin, curry, graham masala, coriander, cinnamon stick, bay leaves, dried plums, and salt.

Cook until meat is done and add water if needed.

Layer rice and meat mixture and sprinkle with saffron mixture.

It was ,no doubt, the best biryani ever. It just had the taste of a restaurant biryani. The meat was completely tender and I disagree with everyone who thinks the rice quantity was more, because it turned out to be perfect for me. Please post some more recipes of different kinds of biryani. Thanks a lot..

Here is a yummy red Thai curry recipe, it is also good made with lamb. I used Thai Kitchen brand, red curry paste. I do have a recipe for making your own from scratch which is great, and you can store the paste for up to 4 weeks in the fridge. As I didn't have any on hand I used a store bought one to save time and I have to say Thai Kitchen does do a good paste.

Red Thai Beef Curry

peanut oil

brown onion, sliced

lemongrass, sliced thinly

red curry paste

beef bouillon granules,

coconut milk

fish sauce

lime juice

coconut cream

sugar

coriander,

Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.

Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk.

Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.

Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.

Serve with Thai fragrant rice such as Jasmine.

I make this curry now once a month. Fantastic recipe, thank you for posting. We like stronger flavors, so I make ours using minced, rather than sliced onion.Also I add one diced up serrano pepper, 3 tbsp of curry paste, and the whole can of coconut milk (lite), and double the amount of garlic.

Mansaf is the national dish of Jordan and I can understand why. This Bedouin dish is fantastic. Mansaf is served on a large serving platter over khubz (Arabic flat bread) and rice.  It is meant to be eaten communally, as part of a social event.  Guests gather around the table and enjoy Mansaf, eaten with the finger tips of the right hand. Found at Buttery Books. See Chef Michael Smith's Mansaf experience here: http://www.youtube.com/watch?v=vrKOGtcWHIo&amp;feature=player_embedded

Jordanian Mansaf

lbs lean lamb (1-1/2 inch cubes, beef can be substituted)

clarified butter (use samna or ghee if available,

pepper

plain Greek yogurt

coriander (see spices note below)

cumin

paprika

cardamom

almond

pine nuts

bread bread

rice, raw measure, cooked (Jasmine med grain

parsley or chives, chopped for garnish

Wash meat cubes and place in tray with lid.  Cover meat with water, cover tray and place in refrigerator for 4-8 hours.

Melt 1/4 cup of the clarified butter in heavy skillet over medium-high heat. Drain and pat dry meat cubes.  Place in skillet and cook for 20 minutes until browned on all sides.  Season meat with salt and pepper, to taste, and add enough water to cover meat.  Reduce heat, cover and cook for 1 hour. Add onion and simmer uncovered for 30 minutes.

While meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid.  Whisk in egg white and &frac12; teaspoon of salt.  Slowly bring yogurt mixture to boil stirring constantly with a wooden spoon in one direction only to reach desired consistency.  Reduce heat to low and allow yogurt to softly simmer uncovered for 10 minutes.

Stir yogurt into meat and add seasonings as desired.  Simmer gently for 15 minutes.  Taste and adjust seasonings, as needed.

In a small skillet, melt 2 tablespoons of the remaining 4 tablespoons of clarified butter. Add almonds and cook for 5 minutes.  Stir in pine nuts and cook for 3 minutes.  Remove from heat and set aside.

Split the khubz loaves open and arrange, overlapping on a large serving tray.  Melt the last remaining 2 tablespoons of butter and brush over the khubz to soften.   Arrange rice over the khubz leaving a well in the center of the rice.  Spoon the meat into the rice well and then spoon the butter and nuts over the meat.  Sprinkle parsley or chives over top.

Clarified butter is necessary for frying since it doesn&rsquo;t burn.

One stick (or 1/2 cup of butter) will yield about 6 tablespoons of clarified butter.  So for this recipe, you will need to clarify approximately 3/4 cup of  butter.

Following is a simple clarification method.  It&rsquo;s not perfect, but easy and close enough.  Slowly melt a stick of butter. Remove from heat and allow butter to cool undisturbed for 10 minutes to separate.  You will notice a white foam on the top, the clarified butter in the center, and milk solids at the bottom.  Carefully, skim the foam off the top and discard.  Slowly pour the clarified butter off the milk solids into a measuring cup. Discard, the separated solids.

For a more authentic Bedouin flavor add the following spices:.

Make and share this Crock Pot Rustic Lamb Stew recipe from Food.com.

Crock Pot Rustic Lamb Stew

salt, divided

all-purpose flour

vegetable oil (I use olive)

rosemary, crushed

baby carrots (1/2 pound

potatoes

peas,

Sprinkle lamb with 1/2 t salt and the pepper.

Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.

Brown lamb a few pieces at a time in the hot oil.

Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.

Stir in the water scraping up browned bits on bottom of pot.

Transfer onion mixture to the crock pot; add carrots and potatoes.

Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.

Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

A hearty and heart warming stew, home style cooking at its best! I used half potatoes and half rutabega. I cooked it in a dutch oven in the oven at 350°F for 1 1/2 hours. By the time I found the lamb I wanted it was too late for the crockpot. Apparently, lamb is not in  great demand here, so the regular markets stock only a small supply. I loved the lamb, rutabega and rosemary combination. The gravy was bread dipping delicious and the lamb and vegetables were fork tender. Thanks Mirjam, this will be a staple at our house.

Make and share this Slow Cooker Lamb Shanks Braised in Guinness recipe from Food.com.

Slow Cooker Lamb Shanks Braised in Guinness

lbs lamb shanks

black pepper,

vegetable oil

onions, finely chopped

thyme leaves

bay leaf

tomato paste

mustard

Guinness stout or 1 1/2 cups other dark beer

beef broth, undiluted

Lightly coat shanks in flour seasoned  with salt and pepper.

Add lamb in batches and cook until browned.

Reduce heat and add onions, to pan, cook till softened.

Add garlic,thyme, bay leaf and reserved flour cook  1-2 minutes stir in tomato paste, mustard, beer &amp; broth.

Cover and cook on low 10 -12 hours or on high 5 - 6 hours.

Tried this for Fall PAC 2011.  Delicious!  We may cook ours a little shorter though as the shanks were pretty much obliterated!  As were the onions.  Beautiful smells eminated throughout the house the entire day teasing us until we enjoyed the meal with mashed potato and veg.  Thanks Connie :)

I saw this on Kitchen Nightmares and had to find the recipe. I have added corn to this before just because it has been in our other recipes. All in all it is very good and is something that has been a hit in our family.

Shepherd's Pie (Gordon Ramsay)

olive oil

lbs lamb

black pepper

onions,

fresh thyme, chopped

tomato puree

red wine

lbs boiled potatoes

milk

white pepper

In a large frying pan, heat the oil until hot, add half the mince (ground lamb), season with pepper and fry until well browned. With a slotted spoon, remove the meat from the pan and place in a metal colander to allow the excess fat to drain. Repeat with the second batch of mince and place in the colander.

Add the onion to the pan with the thyme and garlic and a knob of butter,and cook until soft and translucent. Add the meat and tomato pur&eacute;e, then sprinkle over the flour. Cook stirring constantly for 2-3 minutes to cook the flour.

Add the red wine and Worcestershire sauce and cook until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil, then simmer for 30-40 minutes. The mixture should be thick and glossy. Allow to cool, then check the seasoning.

Mash the potato until creamy and smooth or pass through a Mouli or potato-ricer. Put into a medium-sized mixing bowl. Place the milk and butter into a small pan and heat until the butter is melted and the milk is about to boil. Pour over the potatoes and beat well, adding the egg yolks and seasoning with salt and white pepper.

Put the mince into a large baking dish, then top with the creamed potato. Use a fork to rough up the top.

Place in a preheated oven at 400&deg;F for 30 minutes or until bubbling and golden brown in color.

As good as this recipe is, it is missing a few of Chef Ramsay's key ingredients. His also calls for 
-1 large carrot, finely grated (cooked same time as onions)
-handful of thyme sprigs, leaves picked,
-sprig of rosemary, needles chopped
(herbs added with the tomato puree)
Lastly, his recipe calls for 2 TB grated Parmesan to be mixed in with the potatoes and more sprinkled on top before baking.
These few extra ingredients really make the difference.

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! :)

Indian Lamb Curry

lbs boneless lamb, trimmed of fat and cut into 1 pieces

black cardamom pod

(2 inch) cinnamon sticks

peppercorns

green chili pepper, chopped (optional)

turmeric

cayenne pepper (optional)

plain yogurt

cilantro leaves

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.

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.

Serve with steamed basmati rice, or hot Indian breads, such as Naan.

I served this last week for our dinner after heading out to the mountains to get our Christmas tree! I made it a few days prior to allow the flavours to develop.  It was the best lamb curry ever! And so raved the man - he even said it was the very best lamb curry he's ever had! And we grew up eating curries so!!<br/><br/>I followed the recipe pretty much except 1) I used one 14oz can chopped tomatoes 2) I used greek yogurt (as suggested by some reviews) and 3) I used about 1 1/2 C - 2 C water given the feedback here.<br/><br/>It turned out phenomenal, and on the day itself I heated it up in the oven and took the lid off for about 20 mins to let the sauce evaporate a little more.  I do agree that if you put in 4C as the recipe suggests, it's a lot of liquid (like soup almost).  And finally, I wouldn't use greek yogurt again, I think if you eyeball the water, normal yogurt will do.  The greek yogurt did not thicken things up and I think normal yogurt would have a more impact on the flavour.  Enjoy!

Top 9 lambsheep recipes from across the web

The most viewed lambsheep recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Leftover Lamb Curry

Aussie Jumbuck Stew

The Best Biryani

Red Thai Beef Curry

Jordanian Mansaf

Crock Pot Rustic Lamb Stew

Slow Cooker Lamb Shanks Braised in ...

Shepherd's Pie (Gordon Ramsay)

Indian Lamb Curry

Top 9 lambsheep recipes from across the web

The most viewed lambsheep recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Leftover Lamb Curry

Aussie Jumbuck Stew

The Best Biryani

Red Thai Beef Curry

Jordanian Mansaf

Crock Pot Rustic Lamb Stew

Slow Cooker Lamb Shanks Braised in ...

Shepherd's Pie (Gordon Ramsay)

Indian Lamb Curry

The most viewed lambsheep recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine