Bengal Curry Of Lamb Recipe
Bengal Curry Of Lamb is a delicious treat you'll love to gorge on. Prepare the Bengal Curry Of Lamb effortlessly in minutes and let us know your remarks after thorougly enjoying the recipe.
Ingredients
2 1/2 pounds lean lamb shoulder
1/4 cup butter
2/3 cup finely chopped onion
3 tablespoons chopped preserved or crystallized ginger
1/2 teaspoon granulated sugar
1/8 teaspoon freshly ground black pepper
2 teaspoons salt
2 to 3 tablespoons curry powder
1/4 teaspoon crushed dried mint
2 cups milk
1/2 cup fresh coconut milk
1/2 cup freshly grated coconut
1/2 cup freshly squeezed lime juice
1/2 cup heavy cream
Directions
1. Cut the lamb into one-inch cubes, removing the bones and fat.
2. Melt half the butter in a large, heavy pan. Add the onion and cook until tender, about five minutes. Remove with a slotted spoon to a paper towel.
3. Add the remaining butter to the pan and brown the lamb cubes in it. Return the onion to the pan and add the ginger, sugar, pepper, salt, curry powder, mint and milk. Mix well. Cover and simmer over low heat one hour.
4. Add the coconut milk and freshly grated coconut. Cover and cook five minutes. Gradually stir in the lime juice and cream, adding them separately and in the order given. Cook without boiling ten to fifteen minutes, or until the lamb is tender.
2. Melt half the butter in a large, heavy pan. Add the onion and cook until tender, about five minutes. Remove with a slotted spoon to a paper towel.
3. Add the remaining butter to the pan and brown the lamb cubes in it. Return the onion to the pan and add the ginger, sugar, pepper, salt, curry powder, mint and milk. Mix well. Cover and simmer over low heat one hour.
4. Add the coconut milk and freshly grated coconut. Cover and cook five minutes. Gradually stir in the lime juice and cream, adding them separately and in the order given. Cook without boiling ten to fifteen minutes, or until the lamb is tender.
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