Hyderabadi lamb curry

 The lamb curry I made today is super delicious and would be great with paratha or Zeera Rice

Hyderabadi lamb curry (Lamb cooked in spicy nutty gravy)

Hyderabadi Lamb Curry

Marinade Ingredients :

1. 1 lb lamb cut into 1 inch cubes
2. 1 teaspoon each of ginger garlic paste, chilli powder, coriander powder, ghee (clarified butter)
3. 1/2 teaspoon each of cumin powder, garam masala powder
4. 1 tablespoon lemon juice
5. 2 tablespoons plain yogurt
6. 1/2-3/4 teaspoon salt
7. 1 tablespoon each of fresh coriander leaves and mint leaves chopped

Ingredients:

1. 2 tablespoons oil

Paste Ingredients :

1. 1 tablespoon oil
2. 1 medium small onion sliced (and fried)
3. 1 tablespoon each of almonds, cashew
4. 2 tablespoon frozen or fresh grated coconut (thawed)
5. 2 garlic cloves
6. 1 inch ginger piece peeled (about an inch thick)

Wash the lamb pieces and marinate it with all the ingredients in the marinade list and set aside for 30-60 minutes.

In a pan heat 1 tablespoon oil and fry the onions till they become dark brown.

Soak the almonds and cashews in 1/2 cup water for 10 minutes.

Grind all the ingredients in the paste ingredients list and set aside

In a pressure cooker heat the oil and add the lamb and fry on high flame for 5 minutes. Stir a couple of times. Close the cooker and cook for 3 whistles. Cut the heat and let all the steam escape. Add the paste and another 1/2 cup water and cook for 10 minutes. if the gravy becomes too thick add some water and stir well.

Serve with paratha or Zeera rice

Palak gosht

I wanted to eat green vegetables or bhaji. My favorite being thota kura with lamb. But these days you can hardly find any leafy vegetables in the indian stores. So I made my second favorite...spinach with lamb. I used a pound of lamb leg with bones. And everyone just gobbled it. Bone in meat seems to be  much more flavorful to me

Palak gosht (spinach and lamb curry)

Palak Gosht

Ingredients

1. 1 can leaf spinach drained
2. 1 lb lamb cut into 1 inch cubes
3. 1 medium tomato chopped fine
4. 1 medium small onion chopped fine
5. 1/2 cup plain yogurt beaten
6. 1 teaspoon ginger garlic paste
7. 1 tablespoon oil
8. 1 teaspoon each of salt, coriander powder
9. 1/2 teaspoon each of turmeric, chilly powder

In a pressure cooker cook the lamb with turmeric wi a little bit of water for 3 whistles.

Grind the spinach end into paste

In a pan heat the oil and fry the onions till they start changing color. Add ginger garlic paste and fry for a minute. Add the tomatoes salt, chilly powder and coriander and cook till the tomatoes turn pulpy. Add spinach stir well and cook for 5 minutes. Add the lamb and beaten yogurt and stir to combine. Simmer for 10 minutes. Serve with rice and rasam or roti

Lamb Curry with Broad Beans

Its winter and its been a few degrees cooler than average this year. Living in Los Angeles makes you think under 60 Degrees F is below freezing temperature. but I am not complaining. Its just that I am craving something creamy and gooey and hot and spicy. The spicy part had to be spared because here kids are involved in consuming the dinner.

Anne who!!! today I made the most yummiest lamb curry with Italian Broad beans. I served it with piping hot Sambar and rice

Lamb Curry with Broad beans

Lamb curry with broad beans

Ingredients:

1. 1 lb leg of lamb cut into pieces
2. 8-10 oz frozen Italian Broad beans thawed
3. 1 medium onion chopped
4. 1 tablespoon oil
5. 1 teaspoon ginger-garlic paste
6. 1 large or 2 medium tomatoes chopped
7. 1/2 teaspoon each of salt, chilly powder, turmeric, coriander powder
8. 1 cup chicken broth
9. Chopped cilantro for garnishing

In a heavy bottomed pot with lid add the oil and fry the onions till they start turning golden brown. Add ginger garlic paste and all the powder ingredients and fry for 30-40 seconds. Add lamb and sear for 5 minutes. Add tomatoes and chicken broth and stir to combine. Simmer for 15-25 minutes. Add green beans and 1/2-3/4 cup more water if needed and cook further for 10 more minutes. garnish with cilantro and serve