Lamb Curry
Recipe: #4649
February 17, 2012
Categories: Lamb/Mutton, Vegetables, Garlic, Onions, Indian, Entertaining, Fall/Autumn, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free more
"If you like curry you'll love this recipe. It is very easy and very tasty. Serve with some mango chutney on the side"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (314.9 g)
- Calories 551.7
- Total Fat - 40.9 g
- Saturated Fat - 17.6 g
- Cholesterol - 158.2 mg
- Sodium - 118.3 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 3 g
- Sugars - 3.4 g
- Protein - 32.3 g
- Calcium - 75.7 mg
- Iron - 4.6 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Lightly spray a skillet with vegetable oil, brown the lamb cubes, remove to a one quart saucepan
Step 2
Saute the onions and garlic until limp, add 1/4 cup water to the pan, scrape up any little bits sticking to the bottom of the pan. Add onions etc to the lamb in the saucepan
Step 3
Mix together the chicken stock, ginger and curry powder, add to lamb
Step 4
Bring to a boil, lower heat, cover pot and simmer for 1 1/2 hours
Step 5
Stir in the corn starch mixed with water, simmer a further 10 minutes Serve over rice
Tips & Variations
No special items needed.
1 Reviews
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