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An Indian curry classic wrapped in a fresh tortilla. Indian spices such as garam masala and curry powder is perfectly balanced with the coolness of a classic Indian yogurt sauce.
Soooo, this happened. ‘Hey did you know you have a pound of lamb in the freezer?’, queries Mr. C. Me not wanting to admit I might have forgotten said lamb replied, ‘Of course, I’m saving it for a special recipe’ I confidently replied.
Ladies, thisalways works. Make a mental note.
This reply wasn’t a lie, it foreshadowed my latest recipe. Lamb + curry + tortilla = dinner. It is truly a special recipe, and surprisingly, I had all the ingredients except tortillas.
I really like fresh tortillas. Handmade fresh is the best, I could buy them in Austin. Restaurants and some grocery stores sold them. It is a source of pride, they even had a window so you could watch them being made.
If you don’t have handmade fresh there’s another option hiding in the refrigerator section of your grocery stores.
Fresh, uncooked tortillas are available at most grocery stores. Mine is in a refrigerator case near the lunch meat and cheese. Find them at your grocer, you will glad you did.
Super easy to cook, just heat a skillet over medium heat, cook until you get brown dots on one side then flip and cook the other side. Once you have had fresh tortillas, you may never buy that wimpy stuff that tastes like paper or raw flour again.
This recipe starts off like a typical Indian curry recipe. Fry diced onion and chile in oil until onion is translucent, add ginger and garlic and cook one more minute. Be careful not to overcook garlic or it turns bitter.
Then add your spice mixture and stir. This is called ‘blooming the spices’ and allows for the oils in the spices to be released which adds depth to the flavor. You don’t want to overcook these also or they could burn and really change the taste or maybe even ruin it.
After one more minute I like to add a little water or chicken stock to stop the ‘blooming’ and prevent scorching of the garlic & spices. This gives me more time and the extra liquid evaporates.
For this recipe I changed up the order of cooking to accommodate a drier ‘curry’ and to be able to drain off the extra fat that lamb has.
The yogurt sauce is a typical quick yogurt sauce, similar to the one I made here. It has a cooling effect and is common in Indian cuisine, I have become a big fan of yogurt sauce. It’s great in any sandwich wrap, served with curries or gyros. It’s quite versatile and super easy.
Hopefully you can just go to your backyard and grab some fresh tomatoes like I do but if not, just grab some heirlooms, plum or roma tomatoes. I have had this burrito with and without cheddar cheese, both are really good.
I hope you have fun making this, I did. Do you love curry powder? Me too! For more recipes with this amazing spice blend check out this soup recipe or this zucchini fritter recipe.
CONFUSED ABOUT THE DIFFERENT CHILI POWDERS? I’ve got the details in my article What is Chili Powder?
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Yield: 4
Prep Time: 25 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 55 minutes
A curry flavored lamb recipe all rolled up into a burrito, an Indian-Mexican fusion.
Ingredients
1 lb ground lamb Optional cheddar cheese, shredded, added to burrito on top of meat.
1/2 white onion, diced
1 serrano pepper, stem and seeds removed, diced
3 cloves garlic, peeled and minced
1 tsp ginger, minced
1 Tbs curry powder
1/2 Tbs garam masala
1/4 tsp salt
1/4 tsp black pepper
1/4 cup water
4 large tortillas
2 cups tomatoes, diced
1 cup cheddar cheese, shredded
1 1/2 cups yogurt sauce
Instructions
Combine sauce ingredients into a bowl, stir well, cover and refrigerate 1 hour or overnight.
In a large frying pan or stock pot, cook ground lamb over med heat until cooked through. Strain off fat and set lamb aside.
In same pan, cook onions and serrano over med heat until onion is translucent, add garlic and ginger, cook one more minute. Add curry powder, garam masala, salt & pepper, stir and cook for one more minute. Add 1/4 cup of water and stir again, scraping off the bits on the bottom of the pan.
Add lamb back to pan, stir and reduce until most liquid has evaporated.
Assemble burritos. Place 1/4 of meat on tortilla, add 1/4 of tomatoes and yogurt sauce. Fold and enjoy.
The infrastructure of lamb leg means it can hold up to, and balance out, higher heat with more panache than lamb shoulder. Try using lamb leg with this chokhta recipe. Lamb shoulder: lamb shoulder is sweeter, with a softer fibrous feel, and a different fat dispersal that results in warmer, softer spice expression.
This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.
The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.
Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat.
As one of the most flavorful parts of the lamb when cooked right, lamb ribs are a top choice for many people. They are tender, juicy, and delicious when roasted. Lamb ribs are best cooked with a combination of low heat for a few hours and high heat for about thirty minutes.
The best Lamb cut award goes to Lamb Loin Chops, hands down the best balance of flavor, tenderness, and value for money. These tasty mini T-bone shaped morsels have a wonderful buttery fat cap and extremely tender meat. Loin Chops are easily and quickly cooked in the pan and are reasonably priced.
The big, bold Lamb flavor goes well with spices like coriander seeds, cumin, curry powder, harissa paste, garlic, rosemary, oregano, thyme, black pepper, chilly flakes, and mint. Spices compliment Lamb, but it also holds its flavor with just salt and pepper.
Baking soda / bi-carb and cornflour/cornstarch are the secret ingredients that tenderise the lamb meat. It's a technique called “velveting” that is used by Chinese restaurants, and it's the reason why the meat in your favourite Chinese dishes are always so soft.
I would say the lamb must be undercooked if it is chewy. What cut did you use? I would try slow cooking in the oven for a decent length of time - say an hour. The trick with the tougher cuts is to cook them slowly, sometimes too fast a boil can toughen meat.
Rogan Josh is one of the heavy hitters at Indian restaurants, a firm favourite alongside Butter Chicken, Tikka Masala and Tandoori. There's a decent list of spices called for in Rogan Josh. As would be expected given the kapow! flavour of the creamy tomato curry sauce!
Similar to a Bhuna, the main difference between these two curries comes from the sauce and flavours. In a Lamb Rogan Josh, cardamon, cloves and cinnamon are what give it those unique flavourings.
You can give a curry depth by adding umami goodness. Umami is one of the basic five tastes and is often described as a meaty, savoury deliciousness that deepens a dish's flavour.
Indian curry is typically made with a combination of warm and fragrant spices, such as cumin, coriander, turmeric, and cinnamon. These spices provide the foundation for the dish, and are typically toasted in oil or ghee to bring out their flavors and aromas.
The most common ingredient in curry dishes is garlic. Onion, cilantro, tomatoes, vegetable oil, fresh ginger root, white sugar, coconut milk and chicken stock are also common ingredients in curry recipes. For herbs and spices, curry powder, turmeric, cumin, cinnamon and cayenne pepper are popular.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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