There’s a lot of ingredients here, but don’t feel too overwhelmed by that as this is a relatively easy curry to make, and very authentic in flavours.

Easy Lamb Curry Ingredients

Easy Lamb Curry

* 2 kg leg of lamb, cut into 1 . 5 to 2 inch cube sized pieces
* 2 tablespoons vegetable oil
* 1 tablespoon ginger paste
* 1 tablespoon garlic paste
* 4 medium onions, Sliced
* 2 black cardamom pods
* 8-10 green cardamoms
* 1-2 inch cinnamon stick
* 20 whole black peppercorns
* 1 tablespoon cumin seed
* 8-10 green bird’s eye chilies, Broken into halves (seeds still inside)
* 5-10 dried bay leaves (depending on size)
* 4 large tomatoes (cut roughly into small sized pieces)
* 1-1 1/2 teaspoon chili powder
* 2 teaspoons turmeric
* 3 teaspoons coriander powder
* 1 tablespoon salt
* 4 tablespoons natural yoghurt
* coriander leaves, chopped
* 1 lemon
* 1 cup water

Directions For Easy Lamb Curry Recipe

1.  In a large steel saucepan heat the oil and then add in the onions to fry over a high heat. When the onions have started to go translucent then add in the Black and Green Cardamoms, Cinnamon Stick, Black peppercorn, finger chillies, Bay leaves, Salt and finally the Cumin Seeds. Continue to fry over high heat until the onions have turned a reddish brown colour. Make sure you keep on stirring.

2.  Add in the ginger paste, garlic paste and fry for a few minutes adding some water. Make sure you keep on stirring.

3.  Add the turmeric, coriander and chilli powder and mix in well. Add in a further ½ cup of water. Make sure you keep on stirring.

4.  Add the chopped tomatoes and then lower the heat and continue to slow fry until the tomatoes have disintegrated into the sauce and the oil starts to separate. This may take a little time! Make sure you keep on stirring.

5.  Add in the lamb and stir well to coat everything and then finally add in the yoghurt. Cover and let simmer for 45 minutes to an hour stirring every 5 or 10 minutes to stop it all catching and burning at the bottom of the pan.

6.  The dish is ready when the lamb is soft and tender and the oil has once again separated from the sauce. Once cooked add in the juice of the lemon.

7.  Garnish with chopped coriander leaves and serve with warm fresh Naan bread.

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Recipe Serves: 6

Ingredients for Lamb Roast Supreme Recipe

Lamb Roast Supreme

5 lb Lamb shoulder roast
2/3 tb Salt
1/2 ts Pepper
2 tb Flour
3 lg Green capsicums
2 c Cooked rice
1/2 c Celery; chopped
4 tb Chilli sauce

Lamb Roast Supreme Preparation

Wipe roast with a damp cloth. Combine salt, pepper and flour. Rub the roast well. Place in an open pan.

Bake at 300F for 2-1/2 hours. Cut green capsicums in half. Remove centres and seeds.

Parboil until slightly tender. Drain.

Mix together rice, celery, and chilli sauce. Fill the capsicums and place around the roast.

Continue cooking and baking at 300F for 40 minutes or until capsicums are tender and roast is done.

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Recipe Serves: 4

Ingredients for Marinated Lamb Recipe

Marinated Butterfly Leg Of Lamb

1 c Red wine
1/2 c Soy sauce (up to 3/4 C)
1 tb Rosemary leaves, crushed
1 tb Black pepper, fresh
4 Garlic cloves, crushed
1 Half leg of lamb, butterflied

Marinated Lamb Preparation

Mix together all of the ingredients except the lamb. Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9×13 pan works well).

Pour most of the marinade over the lamb. Swish the lamb around and get it soaked on both sides. Cover and marinate in the refrigerator for at least several hours, turning occasionally.

Start a fire in the grill and get the coals very warm but not flaming.

Place lamb on grill about 3-4 inches from the coals. Cook on this side for 20 minutes, basting with the extra marinade occasionally. Turn the meat over and cook another 20 minutes.

After 10 minutes on the second side, start checking for done-ness.

Contrary to many people’s ideas, lamb should not be well done but should still be a little pink (medium rare to medium is perfect in my opinion). When done, slice thin and serve.

NOTES: * Grilled butterflied leg of lamb – This is the best recipe I have ever had for lamb. It really brings out the flavor wonderfully, and because it’s grilled, it’s quite a good low fat recipe.

Yield: Serves 4-6.

* For the meat, you need a half leg of lamb which has been butterflied. A good butcher can do this for you but don’t be afraid of trying it yourself. To butterfly the leg, take a sharp knife and start at the side and work towards the bone.

Once you have found the bone, work along it so you have one side completely slit and then cut out the bone. You can keep the bone to use as a stock for soup.

: Difficulty: easy. : Time: 5 minutes preparation, overnight marinating, 40 minutes cooking.

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Recipe Serves: 6

Ingredients for Irish Lamb Stew Recipe

Irish Lamb Stew

2-1/2 lb Lamb: neck chops
4 Medium-sized onions
4 Medium-sized carrots
Salt and pepper
1 tb Lamb fat
1 tb Butter
2-1/2 c Stock or water
1 tb Chopped parsley
1 tb Chopped chives

Irish Lamb Stew Recipe Preparation

Don’t let the butcher trim the fat off the lamb chops! That’s where all the flavour and goodness is Shred some of it and render it down in a heavy casserole.

Peel onions and potatoes, grate carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed.

Cut the carrots and onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions and carrots.

Add stock and season carefully. Put whole potatoes on top. Simmer gently until the lamb is cooked and very tender, approximately 2 hours.

Pour off the cooking liquid: degrease it, and reheat in a saucepan.

Check seasoning for taste. Then swirl in butter, chives, parsley, and pour back over the Irish lamb stew.  This makes for a very good hearty meal, not for those after some low fat recipes!

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Mick Reade

All Easy Food Recipes

Recipe Serves: 6

Ingredients for Grilled Butterflied Leg of Lamb Recipe

Grilled And Marinated Leg Of Lamb

2kg Leg of lamb, butterflied
2 ts Salt
2 Garlic cloves, chopped
1 c Olive oil
2 Lemons, juiced
1/3 c Tomato paste
2 ts Rosemary
1/2 ts Black pepper, ground coarse
1/2 ts Marjoram
1/2 ts Oregano
1/2 ts Savory

Grilled Butterflied Leg of Lamb Preparation

Have the butcher butterfly the leg of lamb, or do it yourself.

Combine all remaining ingredients in a glass, enamel, stainless, or plastic container and beat with a whisk or fork until combined. It takes a few minutes.

Add the butterflied leg of lamb, turning it to make sure it is coated on all sides. Marinate two hours at room temperature, or overnight in the refrigerator. Check occasionally to make sure that it is still coated with the marinade and re-cover as necessary.

Grill the butterflied leg of lamb outside, or broil inside at about 20cm from the flame for 15 minutes on each side, brushing the lamb occasionally with the marinade.

Serve sliced thin (hot) with the rest of the marinade, heated.

NOTES: * Leg of Lamb with Rosemary & Tomato Baste -I have used this recipe a number of times, and have found that the marinade, in and of itself, is excellent for any type of lamb.

Yield: Serves 6-8.

* This also makes wonderful sandwiches if there are any leftovers, and is one of the tastier butterflied leg of lamb recipes around.

: Difficulty: easy. : Time: several hours marinating, 30 minutes cooking.

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Mick Reade

All Easy Food Recipes

Recipe Preparation: cooking and baking

Recipe Serves: 3

Ingredients for Dhana Ghosht Recipe

Dhana Ghosht (Indian Lamb Recipe)

1-1/2 lb Stewing lamb, trimmed of fat and diced
2 c Yoghurt (full-fat), natural
6 Garlic cloves, crushed
4 ts Coriander, ground
2 Lila murcha, (fresh green chili peppers), crushed
4 ts Paprika
4 ts Salt (or less)
3 ts Ginger, coarsely crushed
4 tb Cooking oil (mustard oil is best)
2 med Onions (or more to taste)
3 ts Cumin seeds
1 ts Turmeric powder
2 ts Black mustard seed
2 ts Red chili powder (also called cayenne pepper or lal mirch)
4 oz Coriander, fresh

Dhana Ghosht Preparation

Dice the meat into bite-size cubes and soak in warm water for 2-3 minutes. Mix the paprika, ground coriander, salt, crushed garlic and crushed green chilies with yoghurt.

Drain the lamb and add to the yogurt marinade. Leave to marinate for at least six hours. Ideally it should marinate in the refrigerator for 24 hours.

Dice the onions into thin semi-circles. In a large saucepan or a generous frying-pan, heat the cooking oil over a high flame. Add the onions when the oil is hot enough to steam. Reduce the heat to medium and stir occasionally.

Fry the onions until they change colour to a deep red/brown. This should take 10 to 15 minutes.

At this point add the black mustard seeds and stir a few times. Then add the ginger, cumin seeds, red chilies and turmeric powder. Increase the heat and fry this masala for a couple of minutes.

Add the marinated lamb to the masala and mix well. At this point you have two options, either to cook the meat on the stove or to bake it. Stove-top cooking takes less time but requires fairly constant stirring.

It should be cooked in a covered saucepan on a low to medium flame for about 45 minutes. Add water if the sauce gets too dry and begins to stick.

For baking, transfer it to an ovenproof casserole, cover it, and bake for 1 1/2 hours at 200F. Check occasionally, though you are unlikely to need to add any water to the sauce.

Finally, prepare and wash the fresh coriander in cold water. Only the leaves and the tender stems should be retained. Chop coarsely and mix well just before serving. If you don’t have any fresh coriander, then mix in about 2-3 t of coriander powder.

Serve with well buttered (boiled) rice or pita bread and fresh salad.

NOTES: * A popular North Indian lamb dish with coriander – This is a family variation on a popular North Indian dish. I don’t know its authentic Indian name. We simply call it dhana lamb as that’s how its always cooked at home. Dhana means coriander in Gujarati. Yield: Serves 3-4.

* Take care not to burn the onions and don’t overcook the masala just before mixing in the marinated meat.

* I think the dish tastes a lot better if it is baked. It’s even better if cooked for a longer period at a lower temperature.

: Difficulty: easy to moderate. : Time: 15 minutes preparation, 1 day marinating, 2 1/2 hours cooking.

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Mick Reade

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Lamb Cutlets Recipe Preparation: cook

Recipe Serves: 1

Ingredients for Lamb Cutlets with Apricot Sauce Recipe

Lamb Cutlets With Apricot Sauce

1-1/4 lb Lamb Cutlets
Salt & pepper
Ground coriander (optional)
1 tb Butter
12 Dried finely chopped
Apricots
1/2 c Chicken broth
1 tb Lemon juice
1 tb Finely chopped fresh mint

Lamb Cutlets with Apricot Sauce Preparation

Trim visible fat, cut lamb cutlets into 1/2″ thick slices. Lightly pound to 1/4″ thick. Sprinkle lightly with salt, pepper and coriander.

Heat butter in large non stick skillet. Add lamb cutlets and cook over med heat 3-4 minutes per side.

Remove lamb cutlets. Add fruit, broth and lemon juice to skillet. Cook over med high heat, scraping up any browned bits from bottom of skillet, until fruit softens and most of the liquid is evaporated.

Spoon over the lamb cutlets. Sprinkle with mint.

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Mick Reade

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Easter Greek Lamb Recipe Preparation: cook

Greek Lamb Recipe Serves: 8

Ingredients for Easter Greek Lamb Recipe

Greek Lamb

5 lb Leg of lamb; boneless
1 c Olive oil
1/2 c Red wine vinegar
2 tb Garlic; minced
1/2 c Parsley; chopped
1/2 c Dill; chopped
4 tb Dried oregano; rubbed
Black pepper

Easter Greek Lamb Recipe Preparation

This is the lamb I am making for Easter/Passover dinner. Thought I would share. I think I probably used a tad more oregano than I wrote in the Greek Lamb recipe. It’s dried and I always rub it between my hands to release the essence.

Whisk together the oil, vinegar, garlic, parsley, dill, and oregano.

Butterfly the lamb and season with pepper generously on both sides. Cut some slits in the meat. Marinate the lamb for 2 to 24 hours.

Drain marinade from Greek lamb and put the lamb in 425F oven in shallow roasting pan for about 45 minutes.

You want an internal temperature of 135F for medium-rare to medium, so it’s still nice and pink in the middle, very juicy and tender.

Let Easter Greek lamb rest before serving.

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Mick Reade

All Easy Food Recipes

Sweet And Sour Leg Of Lamb Recipe Preparation: boil

Sweet And Sour Lamb Recipe Serves: 1

Ingredients for Sweet and Sour Leg of Lamb Recipe

1 Leg of lamb; butterflied,
Boneless (6-8 lbs.)
1/2 c Pineapple preserves
1/3 c Vinegar
1/4 c Soy sauce
1/4 c Brown sugar
1 ts Salt
1/4 ts Liquid smoke
2 tb Cornstarch
1/4 c Cold water

Sweet and Sour Leg of Lamb Preparation

Put butterflied leg of lamb on rack of roasting pan and place in preheated 325F oven.

Combine all ingredients except cornstarch and water in saucepan over low heat. Stir cornstarch into cold water until smooth, then add to saucepan, stirring constantly.

Cook and stir until mixture comes to a boil. Allow to simmer 3 minutes, or until thickened and clear.

Baste lamb with sauce every 10 to 14 minutes through roasting time (1 1/2 hours, or until meat thermometer registers 170F for medium doneness).

This Sweet And Sour Leg Of Lamb Recipe serves 6 to 8.

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Mick Reade

All Easy Food Recipes

Free Recipe Gyros Souvlaki

Recipe Preparation: cook

Recipe Serves: 4

Ingredients for Gyros Souvlaki Recipe

1 lb Ground lamb or beef
2 tb Water
1 tb Lemon juice
1/2 ts Salt
1/2 ts Ground cumin
1/2 ts Dried oregano leaves
1/4 ts Pepper
2 Cloves garlic; crushed
1 sm Onion; chopped-about 1/4 cup
2 tb Vegetable oil
4 Pita breads (6-inch diameter)
2 c Shredded lettuce
1/2 c Plain yoghurt
1 tb Chopped fresh or
1 ts Dried mint leaves
1 ts Sugar
1 sm Cucumber; seeded and chopped (about 3/4 cup)
1 md Tomato; chopped (about 3/4 cup)

Gyros Souvlaki Preparation

Mix lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape into 4 thin patties.

Cook patties in oil over medium heat 10 to 12 minutes, turning frequently, until done.

Split each bread halfway around edge with knife and separate to form pocket. Place patty in each pocket. Top with lettuce.

Mix yogurt, mint and sugar. Stir in cucumber.

Spoon onto lettuce and top with tomato.

Serves 4.

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