quick lamb recipes Archives

Mutton/Lamb Spicy Curry

January 6, 2022 by Suki Leave a Comment

Soft & succulent lamb/mutton pieces coated with aromatic blend of masalas and spices.

I made this a few months back and drafted it. If you are making it for the first time, try to taste as you make it to adjust to your spice level. This recipe was spicy, tasty and flavorful. When all the lamb curry is over, take some plain rice, mix it in the same pan and have it right away. oHHHH!! Darling & Delicious! You can have this with plain rice,rasam/sambar, or roti,naan, paratha, parotta.
Happy New Year to all of you! Stay Happy and healthy always.:).Don’t ask me what is happiness? I am still trying to find the answer. My life is not perfect. Missing a lot of things like Love, family close to me or some things which bothers me day to day life. However, I am thankful for everything I have. Happiness is may be acceptance?! 😀 Depressing or Motivated?

Mutton Curry Recipe Video

My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry.

Serving Size:

Time:

Difficulty:

Ingredients

Mutton/ Lamb – 450Gms
Oil – 2 tbsp
Cumin Seeds – 1 tsp
Fennel Seeds – 1 tsp
Garlic – 5, finely chopped.
Ginger – 1 inch, finely chopped.
Green Chilli – 2, finely chopped
Curry leaves – 1 tbsp
Onion – 1 medium, finely chopped
Tomato – 1 medium, finely chopped
Chilli powder – 2 tsp
Coriander – Cumin Powder – 1 tsp
Garam Masala – 1 tsp
Turmeric Powder – 1 tsp
Pepper Powder – 1 tsp
Coriander leaves – 1 tbsp, Chopped finely
salt -1 tsp

Directions

Add mutton/Lamb with 1 cup of water in a pressure cooker with salt and give 5-6 Whistles. (or) In Medium flame cook for 20-30 minutes.
Take a pan in medium flame, add oil, cumin seeds, fennel seeds, garlic, ginger, green chillies, curry leaves, add chopped onions and salt.
Saute until onions are translucent. Then add tomatoes, chilli powder, cumin powder, garam masala, turmeric powder and pepper powder.
Saute for 3-4 minutes. Then add the boiled mutton/lamb water. Boil for 3-4 minutes.
Add the boiled mutton now and close the lid.
After 4-5 minutes, it will be semi gravy. You can boil for more if you need a roast.
Add chopped coriander leaves and finish it off 🙂

Insanely Delicious Lamb & Chicken Recipes

October 15, 2015 by Suki 3 Comments

For my lamb & chicken recipe lovers 🙂 here is the collection! I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.

Lamb/ Mutton Recipes: People tend to cook more chicken or beef as few people tend to get intimidated by it and think it involves a lot of hard work to cook lamb. It is really easy and quick to make lamb. For Indian recipes, you can pressure cook it for 4-5 whistles before adding them to the gravy. And if you are baking it, seal it and roast it in pan and bake according to the way you want the lamb to be cooked. For every 500g of meat, a rough guide to cook your lamb in oven is about 40 minutes for well done, Medium is about 30 minutes, Medium rare is about 25 minutes and rare is about 20 minutes. Everyone has his or her own preference of cooking the lamb. I always feel lamb recipes are easy to make and taste great. You have to be careful with the oil you use as lamb itself oozes out oil from its fat. Spicy Honey Rack of Lamb This oven roasted elegant rack of lamb is quick to make, juicy and will impress anyone! Recipe is here. Restaurant Style Lamb Biryani Rich and delicious biryani made with lamb. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties.Recipe is here. Lamb Spinach Curry/ Saag Gosht

Forget about the rich and creamy restaurant styled curry we’re all accustomed to! This is Insanely delicious & super easy.Recipe is here.

Kadai Gosht/ Lamb Curry

Kadai Ghost is one of the famous dish from mughlai. This dish is also called as “karahi ghost”. They are named as kadai ghost as they are traditionally prepared in “kadai” (Indian pot). They have even biryani using this recipe. The name looks complicated but the recipe is very simple to make. Recipe is here.

Ambur Mutton Biryani

Ambur biryani is one of the south-Indian special biryani recipes. Perfecr for guest or Sunday lunch! Recipe is here. Lamb pepper curry roast Imagine yourself in India right away with this piquant lamb curry! Recipe is here. Mutton Sukka/ Goat CUrry It is a lip smacking mutton recipe with a palatable flavor of fresh peppercorns and garlic in every piece.Recipe is here.

Hyderabadi Lamb Biryani

A classic Indian dish prepared using spiced Marinated lamb, layered by basmati rice, fried onions, mint & cilantro leaves. Recipe is here.

Lamb Shami Kabab

Soft, spicy, flavorful little treats for appetizers packed full of goodness! Perfect for winter! 🙂 I am sure this is one of the finger food that is finger licking good. Recipe is here.

Lamb Vindaloo

A Classic Indian spicy thick curry made with lamb meat in vinegar and spices! Recipe is here.

Chicken Recipes: I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that. we have thousands of recipes to try in every cuisine. few comfort foods are the ones I try always. But these days, I am trying to even change that.

Coconut Butter Chicken Roast Chicken is marinated & cooked with the coconut and butter till the pieces are juicy, flavorful & roasted outside. It is simple, spicy and succulent. This is such an easy dish, yet so delicious and flavorful.Recipe is here.

Spicy Chicken Roast

An Indian recipe for Chicken roast that is luscious, aromatic and packed full of flavor.Recipe is here.

Chicken Dum Biryani Restaurant Style

Rich and flovorful biryani made with Chicken. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties.Recipe is here.

Pepper Chicken Curry/ Kozhi Milagu Curry

Made with freshly grounded whole black pepper and Fennel seeds with a hand full of curry leaves.Recipe is here.

Spicy Chicken stir fry Egg noodles

This dish is sneakily easy. 30 minutes to finish and you are done you can use any vegetable that gets wasted in your refrigerator.Recipe is here. Chicken 65 This is one of the best things that you can do with chicken I am sure there will be no one saying a no to this chicken recipe. This taste exactly like a restaurant one, I am sure you would love this recipe.Recipe is here. Sweet and Spicy Garlic Chicken Drumsticks It is a great addition to our Halloween table or even for a game day. It’s loaded with garlic, sweet and heat. Spicy, crispy, sweet with ginger and garlic flavor.Recipe is here. Enjoy!!!! 🙂

Chicken Drumstick Masala

Spice coated chicken cooked and slow roasted in the hot pan scraping up the juices. Recipe is here.

Home Style Spicy Chicken Dry Roast

Spice coated chicken slowly roasted and browned in the hot pan scraping up the juices and flavor on the bottom. Recipe is here.

Lamb Spinach Curry/ Saag Gosht

September 13, 2015 by Suki 4 Comments

Forget about the rich and creamy restaurant styled curry we’re all accustomed to! This is Insanely delicious & super easy.

I made this long back and never got some time to post it, thought would post it this week. I made this for my friends who gave a visit to my place. It is a classic lamb spinach curry. One of my friends before few months asked me to try the combination of lamb and spinach as she heard that it is one of the ultimate combo. I tried it and I totally agree, the whole house was full of beautiful aroma and that spinach gave the lamb a perfect taste. And there is no cream, milk or anything to this. It is just so simple to make that you would make this even on a weekday and you can make your week more happening! 🙂

Try having this with some plain rice; no one would stop with one bite on this cold weather. It’s so relaxing when you have this for a weekend lunch. Feel free to cut the chilli powder by half if you can’t take spicy food. And also you can replace the lamb by mutton. When all the lamb curry is over, take some plain rice mix it in the same pan and have it right away. oHHHH!! Darling & Delicious! You can have this with plain rice, ghee rice, rasam/sambar, or roti,naan, paratha, parotta.

I make different styles of lamb each time and I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on preparing the same one. We have thousands of recipes to try in every cuisine. I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful. The authentic method of preparing this recipe is by pureeing spinach, but I liked to make it this way.

I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.

Other favorite Lamb/Mutton Recipes: Restaurant style lamb biryani, Lamb pepper curry Roast, Kadai Ghost/Lamb Curry, Spicy Honey Garlic Rack of lamb, Mutton sukka, Ambur Mutton Biryani.

Other favorite spinach recipes: Palak paneer/ spinach paneer curry, Spinach peach balsamic salad, saag aloo capsicum/ spinach potato pepper curry, spinach garlic curry, spinach with lentils/keerai moolaigootal, Pasta baked in spinach creamy rose sauce.

5.0 from 1 reviews

Lamb Spinach Curry/ Saag Gosht

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 3 cups

Ingredients

Lamb – 500g, cleaned and cut into small pieces ( I used shoulder)
Oil – 3 tbsp
Mustard seeds – ½ tsp
Cumin seeds/ Jeera – 1 tsp
Red Chilli – 2, broken
Curry leaves – 1 sprig
Onions & shallots (mixed)– 2 cups, chopped finely
Tomatoes – 1 cup, chopped finely
Green chillies – 2, chopped finely
Garlic – 6, chopped finely
Ginger – 1 inch, chopped finely
Turmeric powder – 2 tsp
Chilli powder – 1 ½ tbsp
Coriander powder – 1 tbsp
Cumin powder – 1 tbsp
Spinach – 2 cups, chopped ( can add pureed spinach too)
Sugar – a pinch
Lime juice – 2 tsp
Coriander leaves – to garnish
Salt – to taste

Instructions

In a cooker, add the lamb, 1 tsp of turmeric powder,little salt and water just to cover the lamb and not more. Close the pressure cooker, keep it in medium flame for 5-6 whistles till lamb is cooked well. Switch off and keep it aside. You can just cook the lamb with some more water in medium-low flame covered for 35-40 minutes if you don’t have pressure cooker.
In a pan, heat oil and add mustard seeds. When it crackles, add cumin seeds and red chillies, curry leaves, when it changes color, add the onions, green chillies garlic, ginger ,little salt and sauté till golden brown.
Now add the tomatoes, 1 tsp of turmeric powder and fry till it is mushy.
Add the chilli powder, coriander powder and cumin powder. Saute them till they ooze out some oil on sides. Then add the spinach, lime juice, sugar and mix well for few seconds. (lime juice helps in absorption of iron from spinach).
Add the cooked lamb with ¾ cup of water (use the broth from the cooked lamb). Mix well and let all the mixture get cooked together till they leave some oil on top and let the water evaporate. Do not cover it (Spinach will lose its color). Check salt at this stage and add it if needed.
Finally garnish with coriander leaves and serve with hot rice.

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Spicy Honey Garlic Rack of lamb

August 28, 2015 by Suki 7 Comments

This oven roasted elegant rack of lamb is quick to make, juicy and will impress anyone! 🙂

Rack of lamb, I need to talk about this elegant juicy meat. When I was given an offer from Ontario Sheep Marketing Agency to cook something with Lamb, I wanted to make something only with Rack of lamb and nothing else. It is purely because I wanted to make it for a long time looking at the beauty of Rack of Lamb. Usually Rack of lamb tends to be a little more expensive but it is purely worth the taste. I wanted to prepare something less complicated and intense in flavor. When you want to buy rack of lamb, it mostly comes frenched which means the fat and meat that is attached to the rib bones is removed making it a fresh and classic. You can prepare this recipe by scoring (take a knife and cut diagonal cuts on the thick white fat) and season with your favorite seasoning, seal and bake in oven. A piece of cake? Right 🙂 I know it is really simple to make and taste delightful!

I made this recipe using a combination of my few favorite ones. I like spicy honey garlic sauce in few of my recipes so I made this lamb recipe. And I guess my choice was totally right. It turned out so beautifully and also totally dainty. You can find this recipe along with other recipes on the Ontario Lamb Website.

If you want some good taste, we need some good color on the lamb. So, it is a mandatory step to sear the lamb in the pan before keeping it for baking. I proudly want to say that I am using Canadian-raised lamb for this post. People tend to cook more chicken or beef as few people tend to get intimidated by it and think it involves a lot of hard work to cook lamb. It is really easy and quick to make lamb. For Indian recipes, you can pressure cook it for 4-5 whistles before adding them to the gravy. And if you are baking it, seal it and roast it in pan and bake according to the way you want the lamb to be cooked.

For every 500g of meat, a rough guide to cook your lamb in oven is about 40 minutes for well done, Medium is about 30 minutes, Medium rare is about 25 minutes and rare is about 20 minutes. Everyone has his or her own preference of cooking the lamb.

Other favorite Lamb/Mutton Recipes: Restaurant style lamb biryani, Lamb pepper curry Roast, Kadai Ghost/Lamb Curry.

4.5 from 2 reviews

Spicy Honey Garlic Rack of lamb

Author: Suganya Hariharan

Recipe type: Main

Prep time: 5 mins

Cook time: 40 mins

Total time: 45 mins

Serves: 600 g

Ingredients

Rack of lamb – 600 gms
Fennel seeds - 2 tsp , Crushed ( I used mortar and pestle)
Salt & pepper – to Season
Coriander leaves – 1 tbsp, chopped, for garnish.

Sauce:
· Brown sugar – 1 tbsp
· Lemon Juice – 1 tbsp
· Dijon Mustard – 1 tbsp
· Honey – 3 tbsp
· Sodium soy sauce – 2 tbsp
· Rice vinegar – 1 tbsp
· Ginger – 1 tbsp, freshly grated
· Sriracha – 1 tbsp
· Red chilli Flakes – 2 tsp
· Garlic – 5 cloves, minced
· Freshly ground black pepper – to taste

Instructions

Preheat oven to 400 degrees Fahrenheit. Pat the lamb dry with a paper towel.
Heat a small pan with all the ingredients under “sauce” in medium heat for 6-8 minutes till it reduces a little and gets thicker.
Meanwhile, Place the lamb on cutting board with fat side up. And lightly score the upper (fat layer ) with a knife.
Sprinkle some salt and paper on the lamb and mop up all the excess salt & pepper with the lam so that it is thoroughly coated.
Heat some olive oil in a pan. In medium to high heat, add the fennel seeds powder and place the lamb. Seal the lamb each side till it changes it color to golden. I did this by holding it in hands. You can use thongs.
Rub the sauce to the lamb. Coat it completely and top it with the oil from roasting in the pan. Place in the baking dish into the oven.
Place in the oven for 40 minutes for “well done” lamb.(or Medium is about 30 minutes, Medium rare is about 25 minutes and rare is about 20 minutes. ). I did well done.
Serve hot by garnishing with chopped coriander leaves and with some roasted veggies on side

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Disclaimer: This post has been sponsored by the Ontario Sheep Marketing Agency and I have been compensated monetarily! However all opinions are my own as always.

Mutton/Lamb Spicy Curry

Ingredients

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Insanely Delicious Lamb & Chicken Recipes

Lamb Spinach Curry/ Saag Gosht

Spicy Honey Garlic Rack of lamb

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