Lamb Curry
Created by Bergy on February 17, 2012
- Servings: 3
- Prep Time: 10m
- Cook Time: 90m
- Recipe #4649
Ingredients
- 3/4 pound lamb (cut in 1 inch cubes)
- 1 large onion, chopped
- 2 large garlic cloves, crushed
- 1/4 cup water
- 1 cup low-sodium chicken stock
- 1 1/2 tablespoons curry powder
- 1 1/2 teaspoons fresh ginger, grated
- Salt and pepper to taste
- 1 1/2 teaspoons cornstarch
- 2 tablespoons water
How to Make
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Step 1: Lightly spray a skillet with vegetable oil, brown the lamb cubes, remove to a one quart saucepan
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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
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Step 3: Mix together the chicken stock, ginger and curry powder, add to lamb
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Step 4: Bring to a boil, lower heat, cover pot and simmer for 1 1/2 hours
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Step 5: Stir in the corn starch mixed with water, simmer a further 10 minutes Serve over rice
Nutritional Facts
- 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