Lamb Curry With Melon And Mangoes Recipe
Ingredients
3 pounds lean lamb shoulder or leg
1/3 cup butter
3/4 cup finely chopped onion
3 tablespoons freshly grated or chopped preserved ginger
1/4 teaspoon freshly ground black pepper
2 teaspoons salt
2 to three tablespoons curry powder
1 teaspoon chopped fresh mint leaves
1/2 cup lamb stock
1/2 cup coconut milk
1 cup melon balls cantaloupe, honeydew or Persian
1 cup mango balls or pieces
1/2 cup lime juice
1/2 cup heavy cream
Directions
Wipe the meat and cut into two inch cubes.
Melt the butter and saute the onion in it until tender but not browned.
Add the lamb and heat until it changes color, but do not brown.
Add the ginger, pepper, salt, curry powder, mint, stock and coconut milk.
Cover and simmer twenty five to thirty five minutes until the lamb is tender.
Add the melon and mango balls and cook five minutes.
Stir in the lime juice.
Add the cream, stirring rapidly.
Reheat but do not boil.
Melt the butter and saute the onion in it until tender but not browned.
Add the lamb and heat until it changes color, but do not brown.
Add the ginger, pepper, salt, curry powder, mint, stock and coconut milk.
Cover and simmer twenty five to thirty five minutes until the lamb is tender.
Add the melon and mango balls and cook five minutes.
Stir in the lime juice.
Add the cream, stirring rapidly.
Reheat but do not boil.
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