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The Bread Baker’s Lamb & Tomato Curry

The Bread Baker’s Lamb & Tomato Curry



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Körili Karişik Baharatli Kuzu Güveç

Maybe the best thing about running a wood-fired bakery is that there’s always room in the stone oven for your pot. As the lamb becomes tender, the tomatoes combine with the spices and meat juices and reduce to a wonderfully flavorful sauce. In Van, some spice dealers add prepared curry powder to their seven-spice mixes—not so surprising when you consider the province’s border with Iran, where cooks also flavor some dishes with curry powder. For this recipe, I replicate a curried seven-spice mix I bought in one of Van’s many spice stores. After making the lamb curry, you’ll have leftover spice mix. Store it away from light in a well-sealed container and use it to make Curried Bulgur Pilaf (page 181), toss with cauliflower or potatoes and olive oil for roasting, or add a pinch to melted butter for scrambled eggs. Plum tomatoes, which have less juice, work best here. You can also use canned tomatoes. Though cooking time is long, assembly is quick; once the curry is in the oven, you’ll have time to make bulgur or Smoky Freekah Pilaf (page 280) to serve alongside.—Robyn Eckhardt, author of Istanbul & Beyond

Ingredients

For the spice mix

  • 3 1/2 Teaspoons ground turmeric
  • 2 1/2 Teaspoons ground cumin
  • 2 Teaspoons ground coriander
  • 2 Teaspoons ground allspice
  • 1 1/2 Teaspoon ground sumac
  • 1 1/2 Teaspoon ground fenugreek, or 1 teaspoon fenugreek seeds, ground
  • 1 1/2 Teaspoon ground dried chiles (or substitute cayenne pepper or hot paprika), or to taste
  • 1/2 Teaspoon ground ginger
  • 1 1/2 Teaspoon Turkish or other crushed red pepper flakes, or to taste
  • 1/4 Teaspoon freshly ground black pepper

For the lamb

  • 1 1/2 Pound boneless lamb shoulder, excess fat removed but some fat left on, cut into 1-inch pieces
  • 1 small onion, coarsely chopped
  • 1 1/2 Teaspoon fine sea salt
  • 2 Pounds ripe plum tomatoes, coarsely chopped (about 6 cups), juices reserved, or two 14.5-ounce cans diced tomatoes, with their juices

Servings4

Calories Per Serving526

Folate equivalent (total)73µg18%

Riboflavin (B2)0.4mg25.8%


½ teaspoon honey
1 cup water
warm, (110-115 degrees F)
1 teaspoon yeast, active dry
1 cup unbleached all-purpose flour
or bread flour
1 teaspoon salt
1 tablespoon olive oil
1 ½ cup whole-wheat flour
p to 2 c
1 teaspoon olive oil
¼ cup shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
¼ pound lamb
lean, ground fine
14 ounces italian plum (roma) tomatoes
(can), drained and chopped
¼ teaspoon cinnamon
ground
*
¼ teaspoon allspice
*
½ teaspoon salt
to taste
½ teaspoon black pepper
ground fresh
1 ½ tablespoon pine nuts
toasted
2,5 ml honey
237 ml water
warm, (110-115 degrees F)
5 ml yeast, active dry
237 ml unbleached all-purpose flour
or bread flour
5 ml salt
15 ml olive oil
355 ml whole-wheat flour
p to 2 c
5 ml olive oil
59 ml shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
113,4 g lamb
lean, ground fine
404,6 ml/g italian plum (roma) tomatoes
(can), drained and chopped
1,3 ml cinnamon
ground
*
1,3 ml allspice
*
2,5 ml salt
to taste
2,5 ml black pepper
ground fresh
23 ml pine nuts
toasted

½ teaspoon honey
1 cup water
warm, (110-115 degrees F)
1 teaspoon yeast, active dry
1 cup unbleached all-purpose flour
or bread flour
1 teaspoon salt
1 tablespoon olive oil
1 ½ cup whole-wheat flour
p to 2 c
1 teaspoon olive oil
¼ cup shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
¼ pound lamb
lean, ground fine
14 ounces italian plum (roma) tomatoes
(can), drained and chopped
¼ teaspoon cinnamon
ground
*
¼ teaspoon allspice
*
½ teaspoon salt
to taste
½ teaspoon black pepper
ground fresh
1 ½ tablespoon pine nuts
toasted
2,5 ml honey
237 ml water
warm, (110-115 degrees F)
5 ml yeast, active dry
237 ml unbleached all-purpose flour
or bread flour
5 ml salt
15 ml olive oil
355 ml whole-wheat flour
p to 2 c
5 ml olive oil
59 ml shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
113,4 g lamb
lean, ground fine
404,6 ml/g italian plum (roma) tomatoes
(can), drained and chopped
1,3 ml cinnamon
ground
*
1,3 ml allspice
*
2,5 ml salt
to taste
2,5 ml black pepper
ground fresh
23 ml pine nuts
toasted

½ teaspoon honey
1 cup water
warm, (110-115 degrees F)
1 teaspoon yeast, active dry
1 cup unbleached all-purpose flour
or bread flour
1 teaspoon salt
1 tablespoon olive oil
1 ½ cup whole-wheat flour
p to 2 c
1 teaspoon olive oil
¼ cup shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
¼ pound lamb
lean, ground fine
14 ounces italian plum (roma) tomatoes
(can), drained and chopped
¼ teaspoon cinnamon
ground
*
¼ teaspoon allspice
*
½ teaspoon salt
to taste
½ teaspoon black pepper
ground fresh
1 ½ tablespoon pine nuts
toasted
2,5 ml honey
237 ml water
warm, (110-115 degrees F)
5 ml yeast, active dry
237 ml unbleached all-purpose flour
or bread flour
5 ml salt
15 ml olive oil
355 ml whole-wheat flour
p to 2 c
5 ml olive oil
59 ml shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
113,4 g lamb
lean, ground fine
404,6 ml/g italian plum (roma) tomatoes
(can), drained and chopped
1,3 ml cinnamon
ground
*
1,3 ml allspice
*
2,5 ml salt
to taste
2,5 ml black pepper
ground fresh
23 ml pine nuts
toasted

½ teaspoon honey
1 cup water
warm, (110-115 degrees F)
1 teaspoon yeast, active dry
1 cup unbleached all-purpose flour
or bread flour
1 teaspoon salt
1 tablespoon olive oil
1 ½ cup whole-wheat flour
p to 2 c
1 teaspoon olive oil
¼ cup shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
¼ pound lamb
lean, ground fine
14 ounces italian plum (roma) tomatoes
(can), drained and chopped
¼ teaspoon cinnamon
ground
*
¼ teaspoon allspice
*
½ teaspoon salt
to taste
½ teaspoon black pepper
ground fresh
1 ½ tablespoon pine nuts
toasted
2,5 ml honey
237 ml water
warm, (110-115 degrees F)
5 ml yeast, active dry
237 ml unbleached all-purpose flour
or bread flour
5 ml salt
15 ml olive oil
355 ml whole-wheat flour
p to 2 c
5 ml olive oil
59 ml shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
113,4 g lamb
lean, ground fine
404,6 ml/g italian plum (roma) tomatoes
(can), drained and chopped
1,3 ml cinnamon
ground
*
1,3 ml allspice
*
2,5 ml salt
to taste
2,5 ml black pepper
ground fresh
23 ml pine nuts
toasted

½ teaspoon honey
1 cup water
warm, (110-115 degrees F)
1 teaspoon yeast, active dry
1 cup unbleached all-purpose flour
or bread flour
1 teaspoon salt
1 tablespoon olive oil
1 ½ cup whole-wheat flour
p to 2 c
1 teaspoon olive oil
¼ cup shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
¼ pound lamb
lean, ground fine
14 ounces italian plum (roma) tomatoes
(can), drained and chopped
¼ teaspoon cinnamon
ground
*
¼ teaspoon allspice
*
½ teaspoon salt
to taste
½ teaspoon black pepper
ground fresh
1 ½ tablespoon pine nuts
toasted
2,5 ml honey
237 ml water
warm, (110-115 degrees F)
5 ml yeast, active dry
237 ml unbleached all-purpose flour
or bread flour
5 ml salt
15 ml olive oil
355 ml whole-wheat flour
p to 2 c
5 ml olive oil
59 ml shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
113,4 g lamb
lean, ground fine
404,6 ml/g italian plum (roma) tomatoes
(can), drained and chopped
1,3 ml cinnamon
ground
*
1,3 ml allspice
*
2,5 ml salt
to taste
2,5 ml black pepper
ground fresh
23 ml pine nuts
toasted

½ teaspoon honey
1 cup water
warm, (110-115 degrees F)
1 teaspoon yeast, active dry
1 cup unbleached all-purpose flour
or bread flour
1 teaspoon salt
1 tablespoon olive oil
1 ½ cup whole-wheat flour
p to 2 c
1 teaspoon olive oil
¼ cup shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
¼ pound lamb
lean, ground fine
14 ounces italian plum (roma) tomatoes
(can), drained and chopped
¼ teaspoon cinnamon
ground
*
¼ teaspoon allspice
*
½ teaspoon salt
to taste
½ teaspoon black pepper
ground fresh
1 ½ tablespoon pine nuts
toasted
2,5 ml honey
237 ml water
warm, (110-115 degrees F)
5 ml yeast, active dry
237 ml unbleached all-purpose flour
or bread flour
5 ml salt
15 ml olive oil
355 ml whole-wheat flour
p to 2 c
5 ml olive oil
59 ml shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
113,4 g lamb
lean, ground fine
404,6 ml/g italian plum (roma) tomatoes
(can), drained and chopped
1,3 ml cinnamon
ground
*
1,3 ml allspice
*
2,5 ml salt
to taste
2,5 ml black pepper
ground fresh
23 ml pine nuts
toasted

½ teaspoon honey
1 cup water
warm, (110-115 degrees F)
1 teaspoon yeast, active dry
1 cup unbleached all-purpose flour
or bread flour
1 teaspoon salt
1 tablespoon olive oil
1 ½ cup whole-wheat flour
p to 2 c
1 teaspoon olive oil
¼ cup shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
¼ pound lamb
lean, ground fine
14 ounces italian plum (roma) tomatoes
(can), drained and chopped
¼ teaspoon cinnamon
ground
*
¼ teaspoon allspice
*
½ teaspoon salt
to taste
½ teaspoon black pepper
ground fresh
1 ½ tablespoon pine nuts
toasted
2,5 ml honey
237 ml water
warm, (110-115 degrees F)
5 ml yeast, active dry
237 ml unbleached all-purpose flour
or bread flour
5 ml salt
15 ml olive oil
355 ml whole-wheat flour
p to 2 c
5 ml olive oil
59 ml shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
113,4 g lamb
lean, ground fine
404,6 ml/g italian plum (roma) tomatoes
(can), drained and chopped
1,3 ml cinnamon
ground
*
1,3 ml allspice
*
2,5 ml salt
to taste
2,5 ml black pepper
ground fresh
23 ml pine nuts
toasted

½ teaspoon honey
1 cup water
warm, (110-115 degrees F)
1 teaspoon yeast, active dry
1 cup unbleached all-purpose flour
or bread flour
1 teaspoon salt
1 tablespoon olive oil
1 ½ cup whole-wheat flour
p to 2 c
1 teaspoon olive oil
¼ cup shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
¼ pound lamb
lean, ground fine
14 ounces italian plum (roma) tomatoes
(can), drained and chopped
¼ teaspoon cinnamon
ground
*
¼ teaspoon allspice
*
½ teaspoon salt
to taste
½ teaspoon black pepper
ground fresh
1 ½ tablespoon pine nuts
toasted
2,5 ml honey
237 ml water
warm, (110-115 degrees F)
5 ml yeast, active dry
237 ml unbleached all-purpose flour
or bread flour
5 ml salt
15 ml olive oil
355 ml whole-wheat flour
p to 2 c
5 ml olive oil
59 ml shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
113,4 g lamb
lean, ground fine
404,6 ml/g italian plum (roma) tomatoes
(can), drained and chopped
1,3 ml cinnamon
ground
*
1,3 ml allspice
*
2,5 ml salt
to taste
2,5 ml black pepper
ground fresh
23 ml pine nuts
toasted

½ teaspoon honey
1 cup water
warm, (110-115 degrees F)
1 teaspoon yeast, active dry
1 cup unbleached all-purpose flour
or bread flour
1 teaspoon salt
1 tablespoon olive oil
1 ½ cup whole-wheat flour
p to 2 c
1 teaspoon olive oil
¼ cup shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
¼ pound lamb
lean, ground fine
14 ounces italian plum (roma) tomatoes
(can), drained and chopped
¼ teaspoon cinnamon
ground
*
¼ teaspoon allspice
*
½ teaspoon salt
to taste
½ teaspoon black pepper
ground fresh
1 ½ tablespoon pine nuts
toasted
2,5 ml honey
237 ml water
warm, (110-115 degrees F)
5 ml yeast, active dry
237 ml unbleached all-purpose flour
or bread flour
5 ml salt
15 ml olive oil
355 ml whole-wheat flour
p to 2 c
5 ml olive oil
59 ml shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
113,4 g lamb
lean, ground fine
404,6 ml/g italian plum (roma) tomatoes
(can), drained and chopped
1,3 ml cinnamon
ground
*
1,3 ml allspice
*
2,5 ml salt
to taste
2,5 ml black pepper
ground fresh
23 ml pine nuts
toasted

½ teaspoon honey
1 cup water
warm, (110-115 degrees F)
1 teaspoon yeast, active dry
1 cup unbleached all-purpose flour
or bread flour
1 teaspoon salt
1 tablespoon olive oil
1 ½ cup whole-wheat flour
p to 2 c
1 teaspoon olive oil
¼ cup shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
¼ pound lamb
lean, ground fine
14 ounces italian plum (roma) tomatoes
(can), drained and chopped
¼ teaspoon cinnamon
ground
*
¼ teaspoon allspice
*
½ teaspoon salt
to taste
½ teaspoon black pepper
ground fresh
1 ½ tablespoon pine nuts
toasted
2,5 ml honey
237 ml water
warm, (110-115 degrees F)
5 ml yeast, active dry
237 ml unbleached all-purpose flour
or bread flour
5 ml salt
15 ml olive oil
355 ml whole-wheat flour
p to 2 c
5 ml olive oil
59 ml shallots
or onion, chopped fine
*
3 cloves garlic
loves, chopped fine
113,4 g lamb
lean, ground fine
404,6 ml/g italian plum (roma) tomatoes
(can), drained and chopped
1,3 ml cinnamon
ground
*
1,3 ml allspice
*
2,5 ml salt
to taste
2,5 ml black pepper
ground fresh
23 ml pine nuts
toasted

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