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Lamb Two Ways for Weeknight Cooking and Holiday Entertaining

I had the pleasure of visiting the Great Day Washington kitchen again with Lamb Two Ways. Both dishes are perfect for the cold weather headed our way and any holiday entertaining for the upcoming season.

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Golden Lamb Curry

Ingredients1.5 lbs lamb shoulder, preferably boneless and skinless, cut in 2 inch cubes1/2 cup plain full-fat yogurt1 tablespoon ginger garlic paste2 cups thinly sliced red onions1 teaspoon turmeric powder1 tablespoon coriander powder1 teaspoon cayenne powder OR as you desire1 tablespoon garam masala1 teaspoon saffron strands, soaked in 1/4 cup warm for half an hour1 teaspoon salt1/4 cup cashew nuts, soaked in 1/2 cup water then pureed into a paste2 tablespoons cream, or less2 tablespoons ghee1/4 cup chopped cilantroInstructionsMarinate lamb pieces in yogurt, ginger garlic paste and set aside. Add saffron to warm milk and set aside.In the meanwhile, heat a 4 qt sauce pan over medium heat and melt ghee. Add sliced onions and saute for 10 minutes.Add lamb along...

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Yogurt Lamb Curry

Although this curry takes 90 minutes to cook/stew, it was worth the wait. The dish is from Rajasthan, it is a state which is entirely a desert. Food cooked from local ingredients is devoid of root vegetables and mostly, no meat.Ingredients4 tbsps ghee 2 lbs lamb shoulder, cubed in 2 inch pieces – preferably boneless2 Tablespoons finely chopped garlic1 cup plain full fat yogurt2 dry bay leaves6 green cardamoms1 cinnamon stick, broken into two1 large red onion, thinly sliced2 Tablespoons curry powder2 Tablespoons paprika powder1 teaspoon cayenne powder2 Tablespoons chopped cilantroSalt, to taste   InstructionsIn a mixing bowl, add garlic, yogurt, paprika, cayenne, curry powder, some salt and marinate the lamb pieces. Set aside.In a 5 qt pot, heat ghee...

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Cooking with Lamb

Cooking with lamb can be tricky. When you buy lamb, buy lamb shoulder, although it may taste a bit gamey, its cheaper than buying lamb sirloin or any other expensive cuts of lamb. Lamb is slaughtered before it reaches the age of 1 or 2, hence any meat from any part of lamb is tender, which is not the case with beef. Hence, you can certainly avoid spending that extra few dollars on buying lamb sirloin, and lamb shoulder (with a little bit of extra fat) will work just fine. Whenever you cook with lamb, when making curry that is, use enough oil, when the lamb curry is done, all the oil floats on the top, and you can skim...

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Ground Lamb Curry

Today was a Chili cooking contest at work, and I made Keema Matar, which, technically is not chili, but it turned out great and I thought I could contribute to this event by making something different. Good lamb in USA comes from New Zealand, so when you buy lamb, check for the label ‘New Zealand.’ This recipe takes a couple of hours to prepare, but its worth the effort. Eat this with naan or paav (special Indian bun). Ingredients 1.5 lbs ground lamb (in a mixing bowl, mixed with 3 cups water so that there are no knots in the meat)3 cups red onions, finely chopped3 jalapenos, finely chopped3 tbsps ginger garlic paste3 cups fresh tomatoes, pureed2 tsps salt (at...

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