Lamb Bake Indian Recipe


Difficulty LevelEasyHealth IndexAverage
MethodInterest Group


 Salad oil2 Tablespoon
 Lamb for stew1 1⁄2 Pound, cut into 1 1/2-inch chunks
 Onion1 Large, sliced
 Curry powder1 Tablespoon
 Water3 Cup (48 tbs)
 Salt1 Teaspoon
 Sugar1 Teaspoon
 Chicken bouillon cubes/Envelope1
 Eggplant1 Medium, cut into 1 1/2 inch chunks
 Green beans1⁄2 Pound, each cut in half

Nutrition Facts

Serving size: Complete recipe

Calories 2144 Calories from Fat 833

% Daily Value*

Total Fat 93 g143.3%

Saturated Fat 23.4 g117%

Trans Fat 0.5 g

Cholesterol 734.8 mg

Sodium 3385.4 mg141.1%

Total Carbohydrates 80 g26.7%

Dietary Fiber 30.2 g120.7%

Sugars 30.1 g

Protein 242 g484.6%

Vitamin A 5% Vitamin C 54.2%

Calcium 27.8% Iron 138.9%

*Based on a 2000 Calorie diet


1. In 12-inch skillet over medium-high heat, in hot salad oil, cook lamb until well browned, removing pieces to bowl as they brown.
2. To drippings remaining in skillet, add onion; cook over medium heat, stirring occasionally, until onion is tender. Stir in curry powder; cook 1 minute. Add 1/2 cup water, stirring to loosen brown bits from bottom of skillet.
3. In 2 1/2-quart casserole, mix lamb, onion mixture, salt, sugar, bouillon, and 2 1/2 cups water. Bake, uncovered, in 350°F. oven 1 hour. Stir in eggplant and green beans; bake 45 minutes or until meat and vegetables are fork-tender. Skim fat.