Indian Lamb Curry Recipe

Indian Lamb Curry picture

Summary

Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Unsalted butter3 Tablespoon
 Onions3 , minced
 All-purpose flour5 Tablespoon
 Ground ginger1⁄2 Teaspoon
 Unsalted chicken stock2 Cup (32 tbs), heated
 Low sodium low fat milk2 Cup (32 tbs), heated
 Lamb6 Cup (96 tbs), cubed and cooked, with all visible fat removed
 Fresh lemon juice1 Tablespoon
 Curry powder2 Tablespoon

Nutrition Facts

Serving size

Calories 520 Calories from Fat 290

% Daily Value*

Total Fat 32 g49.6%

Saturated Fat 16 g80.1%

Trans Fat 0 g

Cholesterol 130.9 mg

Sodium 163.9 mg6.8%

Total Carbohydrates 18 g6.1%

Dietary Fiber 2.4 g9.7%

Sugars 5.4 g

Protein 38 g76.6%

Vitamin A 3.6% Vitamin C 8.5%

Calcium 5.5% Iron 27.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a large saucepan or soup kettle, melt the butter or margarine.
2) To this, add the minced onion.
3) Cook until the onion is soft.
4) In a bowl, combine the flour, curry powder and ginger.
5) To the onion, add the flour mixture.
6) Cook, stirring constantly until the mix becomes thick and pasty.
7) To this, add the hot chicken stock, and cook till it becomes thick.
8) Gradually add the hot milk, stirring continuously.
9) Now, cook over low heat for 45 minutes, stirring in between, until the sauce thickens slightly.
10) To this sauce, add the cooked lamb and lemon juice.
11) Heat thoroughly.

SERVING
12) Serve hot, over plain cooked rice. While serving as curry, you can add more condiments, such as Major Jones Chutney, raisins, chopped unsalted peanuts, minced parsley and chopped hard-cooked eggs on top. For less calories, try garnishing the curry with grated fresh orange or lemon peel.
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