Try this Lamb Curry recipe, or contribute your own.
Suggest a better descriptionMelt butter in a heavy 6-quart pot over medium-high heat. Add half the lamb; cook, stirring 2 or 3 times, 4 minutes or until meat loses its pink color. Remove to bowl with slotted spoon. Repeat with remaining lamb. Pour off all but 1/2 cup drippings. Add onions and garlic to pot and cook about 4 minutes, stirring once, until lightly browned. Stir in curry powder and salt. Reduce heat to low and cook 3 minutes to develop flavor. Add tomatoes, tomato paste, water and the lamb along with any accululated juices. Cover and bring to a simmer over medium heat. Simmer 40 minutes, stirring 2 or 3 times. Stir in remaining ingredients; simmer covered 20 minutes more or until meat is tender. NOTES : You can buy a 8 pound leg of lamb and have the meat cutter bone a= nd trim it. Posted to recipelu-digest by Nesb2
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 93 | ||
Calories from Fat: 43 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 6.6mg | 0 % | |
Potassium 233.2mg | 6 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 11g | ||
Protein 1.1g | 2 % | |
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: 93
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