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Lamb Curry in No Hurry

July 23, 2019Cole Whitney
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BeginnerYogurt Powder
In a world of fast and faster make room to enjoy the rich flavors of braised curry that is marinated in a savory bouquet of spices and enriched with yogurt powder. Perfectly pair this easy effort, high impact recipe with sweet mango chutney and fragrant Persian rice.

Braised Lamb Curry

Ingredients

  • 454g (1 Pound) Lamb Leg (Boneless)
  • 56g (¼ Cup) Vegetable Oil
  • 1Onion; Peeled and Chopped
  • 6 Garlic Cloves; Peeled and Minced
  • 1 Scotch Bonnet; Cut in half and Seeds Removed
  • 3 Thyme Sprigs; Leaves Removed and Finely Chopped
  • 11g (2 tsp) Kosher Salt
  • 1g (¼ tsp) Black pepper
  • 5g (1 Tbsp) Ground Coriander Seeds
  • 10g (2 Tbsp) Ground Cumin
  • 24g (2 small pieces) Turmeric; Peeled and Minced
  • 3 Medium Sized Carrots; Peeled and Diced
  • 473g (2 Cups) Water
  • 50g (2 Tbsp) Mango Chutney (or to taste)
  • 20g (2 Tbsp) Yogurt Powder

Equipment

  • Large Mixing Bowl
  • Medium Heavy Bottom Pan

Timing

Active Time: 45 Minutes

Total Time: 12 Hours

Yield

4 Servings

  • Prepare Lamb

    Remove any silver skin from the Lamb Leg, cut into 1 inch cubes, and place in a large mixing bowl.

    Add the oil, onion, garlic, scotch bonnet, thyme, salt, pepper, coriander seeds, cumin, turmeric, carrots and gently mix together.

    Cover the bowl and marinate in the refrigerator overnight.

  • Cook Lamb and Serve

    On a medium high flame add the marinated ingredients and cook for 5 minutes or until the meat has browned.

    Add the water and bring to a simmer. Reduce the heat to low and cook for 1 hour or until the water has evaporated.

    Add the mango chutney to taste and yogurt powder, gently mix and serve with persian rice.

Persian Rice

Ingredients

  • 500g (2 Cups) Water
  • 200g (1 Cup) Basmati Rice
  • 2 Sprigs Thyme; Leaves Removed and Finely Chopped
  • 7g (1½ tsp) Kosher Salt
  • 112g (½ Cup) Unsalted Butter

Equipment

  • Medium Heavy Bottom Pan
  • Plastic Wrap

Timing

Active Time: 45 Minutes

Total Time: 12 Hours

Yield

4 Servings

  • Cook Rice

    In a medium sized heavy bottom pot, bring the water to a boil.

    Add the rice, thyme and salt and bring to a simmer.

    Stirring often, cover the pan and cook for 10 minutes or until the water has evaporated and the rice is cooked.

  • Roll Rice

    Remove from heat and let cool.

    Laying a sheet of plastic wrap on your work surface, place the mix on the plastic wrap and roll into a cylinder. The cylinder should be between 2 to 3 inches thick.

    Place in the refrigerator for 1 ½ hours or until firm and chilled

  • Cut Rice and Serve

    Remove from the refrigerator and cut into ½ disks.

    Melt the butter into a medium sized heavy bottom pan and place the disks in the butter.

    Cook for 2 minutes on each side or until evenly browned. Serve with lamb curry.

Summary
recipe image
Recipe Name
Lamb Curry in No Hurry
Author Name
Modernist Pantry
Published On
2019-07-23
Preparation Time
0H45M
Total Time
12H0M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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1 comment

The Secret of Yogurt Powder

July 26, 2019 11:17 am

[…] Link: Lamb Curry in No Hurry Strawberry Smoothie Yogurt […]

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