ngredients till fragrant.
Add curry paste and stir fry for
rom pan.
Combine lamb, ginger, garlic and curry paste in medium
ast iron pan, cook the lamb with the onions until the
add 1/3 of the lamb and using olive oil spray
Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.
Prepare vegetables.Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside.
Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness.
Make Cacik: In a mixing bowl, combine cucumbers and garlic. Add salt to taste. Mix in yogurt with wooden spoon. Transfer to serving bowl. Garnish with mint and drizzle olive oil on top. Serve immediately or cover and refrigerate.
Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.
arge pan and sear the lamb until browned. Add the garam
Cut lamb into 1-inch cubes.
or 5 mins. Stir in curry paste and cook for 1
Preheat the grill for high heat.
In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.
Put the lamb into a shallow dish.
Heat oil in a large saucepan over high heat. Brown lamb in batches for 2-3 mins. Set aside.
Add onion to pan and saute for 2 mins, or until tender. Return lamb to pan along with tikka masala sauce and 1/2 cup water. Bring to a boil then reduce heat and simmer for 25-30 mins, until lamb is tender and sauce has thickened.
Add pineapple, cabbage and basil. Season to taste. Heat, stirring, for 2-3 mins, until cabbage has wilted. Serve with steamed rice.
he curry mixture.
Add in water enough to cover the lamb
round cumin, ground coriander seeds, curry powder, turmeric powder and minced
Add one quarter of the lamb and cook, turning occasionally for
hili. saute until soft. add lamb. cook until there is no
nd slightly golden, add the lamb and cook for 5 mins
Heat oil in a Dutch oven on high heat. Cook lamb, in batches, until well browned all over. Remove from pan.
Cook onion, garlic and ginger in same pan on medium heat until soft. Add spices and curry leaves; cook, stirring, until fragrant.
Add undrained tomatoes, yogurt, 1 cup water and salt; bring to a boil. Return lamb and any juices to the pan. Simmer, covered, for 1 hour and 30 mins. Simmer, uncovered, for a further 30 mins or until lamb is tender. Season to taste with salt.
Serve lamb curry with naan and basmati rice, if desired.
aucepan over high heat. Brown lamb then set aside.
Add
Heat oil in a large saucepan over medium heat. Cook onion, stirring, until soft and browned lightly. Add curry paste and lamb. Cook, stirring, until lamb is browned all over. Add tomatoes and 1/3 cup water. Bring to a boil then reduce heat and simmer, covered, for about 30 mins, or until lamb is tender. Season to taste and serve.