Rich Lamb Curry Recipe


Health IndexHealthyCuisine
Interest Group


 Thinly sliced onions10 1⁄2 Ounce
 Red bell peppers2 Large, rinsed
 Garlic4 Clove (20 gm), crushed
 Oil2 Tablespoon
 Plain all purpose flour3 Tablespoon
 Curry powder4 Tablespoon
 Powdered thyme1⁄2 Teaspoon
 Salt To Taste
 Pepper To Taste
 Boneless leg of lamb2 1⁄2 Pound, cut into 1/2 inch cubes
 Chicken bouillon cube1 (stock)
 Concentrated tomato juice2 Tablespoon
 Fresh lime juice1⁄4 Cup (4 tbs)
 Sour cream1⁄4 Cup (4 tbs) (creme fraiche)

Nutrition Facts

Serving size: Complete recipe

Calories 3053 Calories from Fat 1170

% Daily Value*

Total Fat 131 g202.3%

Saturated Fat 40.8 g203.9%

Trans Fat 0 g

Cholesterol 1001.3 mg

Sodium 2294.7 mg95.6%

Total Carbohydrates 131 g43.5%

Dietary Fiber 33.3 g133.3%

Sugars 29.4 g

Protein 341 g682.7%

Vitamin A 179.1% Vitamin C 646.3%

Calcium 53.1% Iron 139.5%

*Based on a 2000 Calorie diet


Put the onions, bell peppers and garlic into a large casserole and pour over the oil.
Microwave, uncovered, on HIGH for 6 minutes.
Put the flour, curry powder, thyme, salt and pepper on a plate and mix well.
Roll the cubes of lamb in this mixture a few at a time, making sure they are all well coated.
Add to the casserole.
Cover and microwave on HIGH for 3 minutes.
Crumble the bouillon (stock) cube over the meat.
Add the concentrated tomato juice and the remaining curry-thyme-flour mixture.
Pour in 1 cup (250 ml/8 fl oz) of hot water.
Cover and microwave on HIGH for 10 minutes, stirring midway through the cooking time.
Stir well, reduce the power to MEDIUM and microwave for a further 15 minutes.
When the meat is tender, add the lime juice and sour cream (creme fraiche) and reheat for 1-2 minutes on MEDIUM.