Leg of lamb also works for this recipe
Remove the gristle and fat from the lamb shoulder and cut the meat into 1-inch cubes. Heat the fat in a large skillet or saute pan. Brown the meat in the hot fat with the chopped onion. Add the boiling water, curry powder, celery, parsley and pimiento (if used).
Cover the meat and simmer until done, about 1/2 hour, stirring frequently.
Season with salt and pepper.
Thicken the stock with flour and cook and stir for 2 minutes.
Serve with hot cooked rice and garnish with chopped fresh parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 4 | ||
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Calories: 765 | ||
Calories from Fat: 527 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.6g | 78 % | |
Saturated Fat 24.2g | 121 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 171.5mg | 53 % | |
Sodium 148.8mg | 5 % | |
Potassium 578.2mg | 15 % | |
Total Carbohydrate 20.2g | 6 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 19.6g | ||
Protein 37.5g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 765
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