Curried Lamb Recipe

Curried Lamb picture


MethodMain Ingredient


 Boneless lamb2 Pound, cut into 3/4-inch cubes
 Shortening2 Tablespoon
 Onion1 Medium, sliced
 Salt1 1⁄2 Teaspoon
 Freshly ground pepper1 Dash
 Bay leaf1
 All purpose flour1⁄4 Cup (4 tbs)
 Curry powder2 Teaspoon
 Snipped parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2149 Calories from Fat 859

% Daily Value*

Total Fat 96 g147.8%

Saturated Fat 30.8 g153.8%

Trans Fat 3.9 g

Cholesterol 777.2 mg

Sodium 3525.2 mg146.9%

Total Carbohydrates 51 g16.9%

Dietary Fiber 8.5 g34%

Sugars 9.2 g

Protein 263 g526.6%

Vitamin A 28.6% Vitamin C 61.4%

Calcium 13.2% Iron 35.2%

*Based on a 2000 Calorie diet


In skillet, brown cubed meat in hot shortening.
Add 1 1/2 cups water, onion, salt, pepper, and bay leaf.
Cover and cook slowly for 1 1/2 hours or till meat is tender.
Remove meat from pan.
Pour meat juices into large measuring cup; skim off excess fat.
Add enough water to make 1 1/2 cups liquid.
Mix flour and curry powder; blend with 1/2 cup cold water.
Pour meat juices back into pan; stir in flour mixture.
Cook, stirring constantly, until mixture thickens and bubbles.
Add meat and parsley to sauce; heat through.
Serve lamb hot.