Curried Lamb Crepes Recipe
Ingredients
| Boneless lamb | 1 1⁄2 Pound, cut into bite size pieces | |
| Butter | 2 Tablespoon | |
| Sliced onions | 1⁄2 Cup (8 tbs) | |
| Garlic | 1 Clove (5 gm), peeled | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Fresh ginger slices/0.5 teaspoon ground ginger | 1 | |
| Curry powder | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Lemon | 1 , rind grated | |
| Heavy cream | 1⁄2 Cup (8 tbs) | |
| Cornstarch | 3 Teaspoon | |
| Melted butter | 1 Tablespoon | |
| Slivered almonds | 2 Ounce | |
| Crepes | 12 |
Nutrition Facts
Serving size
Calories 529 Calories from Fat 275
% Daily Value*
Total Fat 31 g48.1%
Saturated Fat 14.3 g71.5%
Trans Fat 0 g
Cholesterol 186.9 mg62.3%
Sodium 304.6 mg12.7%
Total Carbohydrates 23 g7.8%
Dietary Fiber 2.6 g10.2%
Sugars 5.7 g
Protein 40 g80.3%
Vitamin A 11.2% Vitamin C 19%
Calcium 12.3% Iron 5.7%
*Based on a 2000 Calorie diet
Directions
Saute over low heat for 15 to 20 minutes.
Remove garlic and add milk, ginger, curry powder, salt, pepper, lemon juice and grated lemon rind.
Cook for 15 minutes.
Mix cream with cornstarch.
Add to curry mixture and stir until thickened.
Divide curry mixture between crepes; roll and place in a greased baking dish.
Brush with melted butter and sprinkle with almonds.
Bake at 400°F for 12 minutes
Chef
