Richard Kent's Bengal Curry Of Lamb
Recipe: #18571
April 22, 2015
Categories: Curries, Lamb/Mutton, Coconut, Indian, Fathers Day, Sunday Dinner, Gluten-Free, High Protein, No Eggs, more
"Adapted from The New York Times Cookbook. Serve with rice."
Ingredients
Nutritional
- Serving Size: 1 (526.8 g)
- Calories 679.2
- Total Fat - 40 g
- Saturated Fat - 21.3 g
- Cholesterol - 249.3 mg
- Sodium - 1632 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 2.7 g
- Sugars - 10.2 g
- Protein - 63.1 g
- Calcium - 251.7 mg
- Iron - 6.3 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Melt 2 tablespoons butter in a large, heavy pan.
Step 2
Add onions and cook until softened, about 5 minutes.
Step 3
Remove and set aside.
Step 4
Melt remaining butter in same pan.
Step 5
Brown lamb on all sides.
Step 6
Return onion to pan.
Step 7
Add ginger, sugar, pepper, salt, curry powder, mint and milk, and mix well. Cover, reduce heat to low, and simmer 1 hour.
Step 8
Stir in coconut and coconut milk. Cover and simmer 5 minutes. Slowly stir in lime juice.
Step 9
Slowly stir in cream (be sure to add this after the lime juice).
Step 10
Cover and simmer until lamb is tender, 10-15 minutes. Do not allow to boil.
Tips
No special items needed.
0 Reviews
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