Curry recipes 2

Step-by-step curry recipes.

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Curry recipes page 1

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Spicy Lamb with Buckwheat Recipe

Buckwheat groats are a very healthy grain to eat.

Although we use the word 'wheat' in buckwheat the grain itself is actually a fruit seed related to the rhubarb family and contains no wheat or gluten. See the link here to read my health benefits of eating buckwheat page.

My spicy lamb and buckwheat recipe is a real wholesome dish and quite versatile. You can eat it as a lamb and buckwheat curry dipping in bread or other accompaniments. Also you can drain off the curry gravy and serve my lamb and buckwheat with a salad. It can be drained and eaten in a bowl as it is or even served with plain rice.

This lamb and buckwheat recipe is a one pot meal recipe that takes only 8 minutes to cook in a pressure cooker.

This recipe is very delicious and there is plenty to share if you eat it with some nice side dishes.

Ingredients for Jeenas Kitchen Lamb and Buckwheat Recipe
4-5 Tbsp Buckwheat Groats
2 Lamb Steaks
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Paprika
1/4 tsp Turmeric
1/4 tsp Cayenne Pepper or Chilli Powder
1 tsp Fresh Ginger (grated/minced)
2 Garlic (crushed)
Large Pinch Ghormeh Sabzi (dried methi/coriander/chives)
Salt and Pepper
1 +1/2 Cup Water
Rice Bran Oil (or other healthy oil like rapeseed/olive)


How to Make Jeenas Kitchen Spicy Lamb with Buckwheat Recipe

Cut the lamb steaks into even bie sized peices disarcding the fat.

Drizzle some oil into the ressure cooker and brown the meat by gently frying it on all sides.

Add garlic, ginger and spices.

Stir well and turn off the heat.

Add buckwheat then water..

Add ghormeh sabzi.

Give the lamb and buckwheat a slight stir.

Place lid onto the pressure cooker and bring to full pressure, turn down heat to the lowest heat setting and cook for 7-8 minutes.

Place cooker under cold water and release pressure bu taking the lid off.

Add salt and pepper to season once spicy lamb and buckwheat is cooked.

Serve with bread, rice or drain and serve with salad.

Enjoy Jeenas delicious spicy lamb with buckwheat recipe.

See my vegetarian stuffed peppers recipe for more delicious ways of cooking with buckwheat.

Lamb Curry Recipe

Here is my healthy Lamb Curry Recipe that uses ingredients that are very good for you!

First I pressure cook the lamb then add the lamb to the curry sauce at the end and it tastes AMAZING!

The meat is so very soft and delicious that I did not need to cut the meat off the bone, it just came apart by itself - beautiful!

So here is a recipe for Jeena's Lamb Curry that I made with my pre-cooked lamb from my pressure cooker.

I know you will love this delicious lamb curry recipe, the taste was wonderful.

Ingredients
Shoulder of Lamb
2 Medium Onions(1 blended - 1 sliced)
1 Small Yellow Pepper(sliced)
1 Small Red Pepper(sliced)
2 Large Flat Mushrooms(halved then sliced)
1 Red Chili(chopped small)
1 Green Chili(chopped small)
2 Large Cloves Garlic and approx Inch Cube Fresh Ginger(chopped small then blended with a dash of water)
2 Medium Tomato's(blended)
Rapeseed Oil

Spices
1 tsp Turmeric
1 tsp Coriander
1 Heaped tsp Cumin
Pinch Dried Methi/Fenugreek
Pinch Coriander Seeds
Pinch Cumin Seeds
2 tsp Garam Masala
Salt and Black Pepper(optional)


First I put my shoulder of lamb into my pressure cooker with just over 1/4 full of water in the pan. I cooked it for approx 20-25 minutes. I picked the meat off the bone and put it into a dish ready to put into my curry.


1. Put some rapeseed oil into a pan with your blended onions and cook on high till it goes brown. Then on a medium heat cook your garlic/ginger paste stiring well for a minute or two.

Then add your sliced onions then seeds and turmeric.

2. Add your chili's then sliced peppers,ground cumin and methi leaves with your lamb. Stir well add some more rapeseed oil with tomato's and the rest of your spices (except garam masala).

Add some of the water from your lamb (do it a little at a time so it loosens up but doesn't go too watery).

3. Add your garam masala and mushrooms stir well and simmer for 5 minutes with a lid on.