Tropical Curry Lamb Recipe
Ingredients
| Onion | 1 , thinly sliced | |
| Lamb | 1 Kilogram, trimmed and cubed | |
| Chicken stock | 1 Cup (16 tbs) | |
| Chicken stock powder | 1 Teaspoon | |
| Curry powder | 3 Teaspoon | |
| Apricot halves | 825 Gram, drained | |
| Syrup | 1⁄2 Cup (8 tbs) | |
| Arrowroot | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 542 Calories from Fat 228
% Daily Value*
Total Fat 25 g39%
Saturated Fat 11.7 g58.6%
Trans Fat 0 g
Cholesterol 111.2 mg37.1%
Sodium 384 mg16%
Total Carbohydrates 46 g15.3%
Dietary Fiber 4 g16.1%
Sugars 14.4 g
Protein 34 g68.5%
Vitamin A 53.5% Vitamin C 26.5%
Calcium 6.2% Iron 25.8%
*Based on a 2000 Calorie diet
Directions
Place onion, lamb, chicken stock, stock powder and curry powder into a 2-litre casserole.
2.
Cover and cook for 2 hours on SLOW COOK.
3.
Drain lamb and reserve 1/2 cup of liquid.
4.
Combine apricot juice, lamb stock and arrowroot.
Cook for 3 minutes on HIGH.
5.
Combine lamb, apricots and apricot syrup in a 2-litre casserole dish.
6.
Heat through for 4-6 minutes on MEDIUM HIGH.
7.
Serve with boiled rice.
Chef
