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Lamb Curry Recipe
|Boneless lamb||3 Pound, cut in 1-inch cubes|
|Olive oil||2 Tablespoon (For Sautéing)|
|Yellow onions||3 , peeled and sliced|
|Garlic||4 Clove (20 gm), crushed|
|Chicken soup stock||2 Cup (32 tbs) (Or Canned)|
|Grated fresh ginger||1 Tablespoon|
|Cornstarch||2 Tablespoon, mixed with 2 tablespoons water|
|Water||2 Tablespoon (For Mixing Cornstarch)|
|Curry powder||To Taste|
Serving size: Complete recipe
Calories 3176 Calories from Fat 1184
% Daily Value*
Total Fat 132 g203.3%
Saturated Fat 40 g200.2%
Trans Fat 0 g
Cholesterol 1180.1 mg
Sodium 1992.4 mg83%
Total Carbohydrates 82 g27.2%
Dietary Fiber 6.8 g27.3%
Sugars 8.1 g
Protein 400 g799.4%
Vitamin A 0.5% Vitamin C 13.4%
Calcium 5.9% Iron 11.4%
*Based on a 2000 Calorie diet
Do this in three small batches so that the lamb is quickly seared.
Remove the meat and place in a 2-quart saucepan, with lid.
Saute the onions, along with the garlic, in a bit of oil until limp.
Add to the lamb.
Cover the lamb with the stock and add the curry powder, ginger, salt, and pepper.
Simmer, covered, until all is tender, about 1 1/2 hours.
Thicken with the cornstarch and water mixture.
Serve with rice, salad, fresh fruit, and bread.