Lamb Piquant Recipe

Summary

Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Lamb shoulder roast3 Pound, cubed to make 4 cups
 Margarine2 Tablespoon
 Onion1⁄4 Cup (4 tbs), chopped
 Garlic1 Clove (5 gm), minced
 Chopped green pepper2 Tablespoon
 Flour1 Tablespoon
 Chicken broth1 Cup (16 tbs)
 Coconut milk1⁄2 Cup (8 tbs)
 Rhubarb1 1⁄2 Cup (24 tbs), finely diced
 Raisins1⁄2 Cup (8 tbs)
 Lemon juice1 Tablespoon
 Cooked rice1 Cup (16 tbs)
For condiments
 Chopped peanuts1⁄2 Cup (8 tbs)
 Chopped coconut1⁄2 Cup (8 tbs)
 Chopped crisp bacon1⁄2 Cup (8 tbs)
 Curry powder1 1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 1261 Calories from Fat 648

% Daily Value*

Total Fat 74 g113.3%

Saturated Fat 31.4 g156.9%

Trans Fat 0 g

Cholesterol 314.5 mg

Sodium 1073.4 mg44.7%

Total Carbohydrates 47 g15.6%

Dietary Fiber 6.5 g26.1%

Sugars 18.8 g

Protein 105 g210.2%

Vitamin A 7.2% Vitamin C 24.5%

Calcium 9.1% Iron 22.9%

*Based on a 2000 Calorie diet

Directions

Brown lamb cubes in margarine.
Add onion, garlic, and green pepper and saute until golden; stir in flour.
Then add broth and coconut milk.
When smooth, blend in rest of ingredients except for hot rice and condiments.
Simmer for 45 minutes until tender, adding more broth as needed.
Serve on hot rice.
Pass condiments as desired.
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