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Curried Lamb Recipe
|Boneless lamb||2 Pound, cut into 3/4-inch cubes|
|Onion||1 Medium, sliced|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||1 Dash|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|Snipped parsley||1 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2402 Calories from Fat 862
% Daily Value*
Total Fat 97 g148.5%
Saturated Fat 30.9 g154.3%
Trans Fat 3.9 g
Cholesterol 777.2 mg
Sodium 3525.2 mg146.9%
Total Carbohydrates 107 g35.5%
Dietary Fiber 9.1 g36.4%
Sugars 9.2 g
Protein 268 g535.9%
Vitamin A 28.6% Vitamin C 61.4%
Calcium 13.8% Iron 51.3%
*Based on a 2000 Calorie diet
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 with hot cooked rice.
Offer bowls of curry condiments—raisins, peanuts, flaked coconut, or chutnev.