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Lamb Curry Calcutta Recipe
|Vegetable oil||2 Tablespoon|
|Boneless lamb||2 Pound, cut in 1-1/2-in.-cubes|
|Onions||3 Medium, chopped|
|Cooking apples||2 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Curry powder||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Canned beef broth||13 3⁄4 Ounce (1 Can)|
|Half and half||1⁄2 Cup (8 tbs)|
|Rice||1 Cup (16 tbs) (Use Brand Rice)|
|Water||2 1⁄2 Cup (40 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3725 Calories from Fat 1122
% Daily Value*
Total Fat 126 g194.2%
Saturated Fat 44.7 g223.5%
Trans Fat 0 g
Cholesterol 854.2 mg
Sodium 7787.1 mg324.5%
Total Carbohydrates 359 g119.7%
Dietary Fiber 29.6 g118.4%
Sugars 111.7 g
Protein 293 g586.8%
Vitamin A 27.7% Vitamin C 113.3%
Calcium 51% Iron 64.9%
*Based on a 2000 Calorie diet
Add meat cubes and brown on all sides.
Add onions, apples and garlic.
Cook until onion is tender, but not brown, stirring frequently.
Add curry powder, cayenne pepper, flour and salt, stirring well to coat meat evenly.
Add beef broth and stir.
Heat until sauce bubbles.
Stir in half and half.
Cook over low heat until meat is tender, about 1-1/2 to 2 hours, stirring occasionally.
During last 1/2 hour cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.
Stir raisins into rice before serving with lamb.