Curried Lamb Cutlets

A hot and spicy south African Indian lamb curry. Comfort food at its best

Modified from the recipe on Saveur. This recipe makes a curried lamb in a pressure cooker that cooks in an hour and falls apart in a spiced sauce. You could make this in a dutch oven instead, but it will take longer. The masala is made from whole spices, but you can substitute store bought. Serve over turmeric rice with minced cilantro and raita. I make my raita with curried fermented limes and Greek yogurt

I love lamb and just felt like going with something spicy ontop.

Embark on a journey of rich flavors with our Spiced Lamb Curry Harmony featuring Chana Dal. This aromatic and hearty curry showcases tender lamb, slow-cooked in a blend of spices and lentils, resulting in a dish that is both comforting and full of depth. Transport your senses to the vibrant kitchens of South Asia with this soul-satisfying lamb curry

This is a basic everyday curry. The same method can be used for a chicken curry. Chicken cooking time will be about 20 mins less.

Nothing is better than a bowl of warming Lamb curry in a windy winter day. All flavors magically work together in my version of Lamb curry, irresistible to fill a second bowl.

My mother prepares this curry for me whenever I'm home. If you prefer the authentic version, omit the chicken. It's seasoned with a few spices.・Let the curry sit for 1 hour before serving as the flavour will meld.・Omit the chicken if you prefer. Dal curry, is a everyday dish in northern India. Recipe by Plabar

I read a receipe online and now I make it all the time. I just eyeball the spices. No need to use measuring spoons if you dont have any. Use your tastes

if you are a curry fan, this recipe is the one that will outshine all curries. looks like a lot of hard work but its just the spices.

Def try it with both the garam Masala adds a sweet taste and the tamarind a tarty sweet one.

I thought up this recipe to make curry even easier, and to increase my nutrient intake by using different vegetables than regular curry.Bananas have all of the essential amino acids, so it is good to add it for a boost when you are tired.A while back, the banana curry at some curry restaurants was a huge sensation, but I don't like the chunks of banana in the curry, so I puree the bananas. It is completely different when you mash up the banana. For 10 servings: make one big batch and freeze the uneaten portions for next time. Recipe by Nikonikomakki-

Fell in love with butter chicken curry at this Indian restaurant in Tokyo. Since moved to US, I have been missing it so much. One day, I decided to make it by myself. Tried many times and finally, it was successful!!So it is not originally from my country but why not to share? I hope you like it!

I made these a while ago just adding all other recipes now (L)

This is a typical Indian curry that my mother used to make this at least twice a month. The sauce is rich like gravy, so it's a rather special curry. I remember feeling really happy whenever she made it.If you're using yogurt instead of heavy cream, have the curry roux cooking over low heat in Step 10 so it's just bubbling lightly, and add the yogurt 1 tablespoon at a time, mixing it into the roux between additions.Adjust the spiciness by reducing or increasing the cayenne pepper. For 2 to 3 servings. Recipe by Plabar

I tried to create a curry to eat for lunch in the summer.There's no need to stew for a long time. It's done as soon as the ingredients are cooked.Try using your own variety of vegetables, seafood, etc.Use your choice of spices. It's delicious even just with curry powder! For 4 servings. Recipe by Mamezo-nobangohan

#nonindian - This is a traditional hot and spicy Lamb curry cooked in the Sri Lankan style. It is very delicious and full of flavour. Cooked with coconut milk, this dish can be had either with rice or chapatis. It is a very simple and an easy preparation where the mutton can be marinated with all the required spices the previous night to save time,

After being diagnosed with type II diabetes, I decided to eat healthier. Now my wife has type II also, I've been trying a lot of different recipes, and in the spirit of meatless Monday, I decided to try this. I wanted to try the black lentils, as I find the normal Brown ones, well, boring. So I took a couple different recipes and did this.

This is a standard curry dish of India, particularly in the north. When I went home for the holidays and had it, I realized I hadn't posted the recipe here, and since it was tasty, here it is.The curry should have a consistency like in the photo. If too much water boils out, add more.For a spicier taste, add 1/4 teaspoon cayenne pepper or 2 cm worth of sliced red chili pepper. For more on adjusting spiciness, refer to my diary posts from June 2010. For 3 servings. Recipe by Plabar

I always order eggplant curry, since I love it. But the authentic version has tons of oil. To reduce cooking time as well as the amount of oil, I generally microwave eggplants before using them in dishes like this.For this recipe, I used a large, round eggplant. Use 2 if using the narrow type. Adjust the spices to taste. Recipe by KT121

My little ones love the taste and flavour of my chicken curry and they are always asking for daddy’s chicken curry 😊The curry is medium hot however it can be made more hotter and spicier by more chilli and whole spices.Served best with rice and yoghurt. Can also be served with Roti.This recipe can serve 4-6 people.Leftovers can be put in the fridge and can be eaten up 3 days from when the chicken curry is made.

A yummy curry,that is mouth watering and easy to make.Chicken is really liked by everyone in my family.So i keep trying different variations.This is my all time favourite curry,goes well with steamed rice as well as roti.

I saw that bell peppers are in season and for sale at the market, so I made this recipe. A curry with bell peppers, onions, tomato and meat is called Jalfrezi, but it's not a family recipe, so I thought up the spices and aimed for a simple home cooking version.If you are a vegetarian, please use paneer instead of chicken.If you don't like food that's very spicy, omit the cayenne pepper and halve the amount of garam masala.If you are using cumin powder, add it with the ☆ spices. For 2 servings. Recipe by Plabar

This is a quick and lite tasting shrimp dish. Make sure to get the rice started before you start cooking.

I wanted to make reliable homemade chips with a salt and vinegar or chicken flavor.

Recently summoned the courage to experiment with Indian spices and was pleased that the results were pretty tasty. I didn't strictly measure ingredients, sorry, so these are my best estimates (YMMV). Very easy to make, too, which is a huge plus. I served it with an improvised mixed raita of Greek yogurt, green onions, tomato, and mint, plus a frozen paratha that I revived in butter.

I wanted to make a okra curry but could not get the okra, I used baby courgette (zucchini) instead and adapted the recipe I had. This is a mild curry.

simply elegant. full of flavour and will last for up to 3 days in the fridge.

It's Monday, you're tired from the start of another workweek, you're short on time, you need to get the kid(s) fed so you can put in some quality time before bed, but you still want something satisfying and delicious for dinner. What do you do? Well, you can start by whipping up this green curry paste. It's quick, it's tasty, and it has a little spinach thrown in, the addition of which simultaneously turbocharges the colour while sneaking in a little healthy goodness. Just mix it in a pan with some coconut milk, a spoonful or two of palm sugar, your protein of choice, and a little leafy veg, and you're done.A little note about the below recipe...which isn't really a recipe as much as a guideline. Honestly, I didn't keep super-close track of the ingredients, so play with the quantities however you like and make the curry you want to eat. It'll still be delicious.

I love eating curry during the hot summer. I've been eating normal curry recently, but I wanted to try different one, so I made keema curry. This is my original recipe!The extra curry powder balances out the flavor of the tomatoes for a delicious, vegetable-packed curry. Adjust the amount of curry powder, and salt and pepper while tasting. That's the key. For 3 ~ 4 servings. Recipe by rira