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Richard Kent's Bengal Curry Of Lamb

Here's how you make Richard Kent's Bengal Curry Of Lamb
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  • Servings: 5
  • Prep: 15m
  • Cook: 90m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 1/2 pounds lamb shoulder (cubed)
  • 1/4 cup butter, divided
  • 2/3 cup yellow onion, finely chopped
  • 3 tablespoons gingerroot, finely chopped (preserved gingerroot)
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon black pepper
  • 2 teaspoons salt
  • 2 to 3 tablespoons curry powder
  • 1/4 teaspoon dried mint, crushed
  • 2 cups milk
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup grated (1.1 ounce) coconut
  • 1/2 cup lime juice
  • 1/2 cup heavy cream
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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