Lamb Curry
Recipe: #25751
March 11, 2017
Categories: Casseroles, Curries, Lamb/Mutton, Rice, Indian, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Spicy, more
"I've made this recipe many times and it's always been popular. The spiciness can be varied by using more or less curry powder. Possible condiments to serve on the side include sliced bananas, shredded coconut, toasted almonds, chopped green pepper."
Ingredients
Nutritional
- Serving Size: 1 (467.6 g)
- Calories 450.5
- Total Fat - 18 g
- Saturated Fat - 4.6 g
- Cholesterol - 110.6 mg
- Sodium - 1230.6 mg
- Total Carbohydrate - 29.8 g
- Dietary Fiber - 2.7 g
- Sugars - 9.1 g
- Protein - 41.9 g
- Calcium - 80 mg
- Iron - 4.5 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Combine lamb and onion, sauté in small amount of oil over low heat till meat is brown on all sides.
Step 2
Add raisins, almonds, vinegar, curry powder, chutney, salt, pepper, and stock.
Step 3
Cover and cook over low heat 30 minutes, stirring occasionally.
Step 4
Add rice. Cover, cook 20-30 minutes or till rice is done, stirring.
Step 5
Serve with condiments as desired.
Tips
No special items needed.