Try this Bahamian Lamb Curry recipe, or contribute your own.
Suggest a better description* If you cant find boneless lamb shoulder, buy 3 to 31/4 pounds of lamb shoulder chops. When you get them home, cut out the bones and remove as much of the fat as possible. Cube the remaining meat into 1-inch dice. In a saucepan large enough to hold the lamb in a single layer (or in batches) over moderate heat, heat the oil. Pat the lamb cubes dry with paper towels and brown them, over medium high heat, for about 10 minutes until brown on all sides. As each batch is done, remove them to a bowl. When the lamb is brown, discard the fat from the saucepan and replace it with the butter. Melt the butter over moderate heat, then add the onion and celery and cook uncovered, stirring once or twice, for about 5 minutes or until tender. Add the garlic, curry powder and cumin and saute for about a minute to cook the spices. Add the tomato paste to the curry, then whisk in the chicken broth, thyme and bay leaf. Return the lamb to the saucepan and add the carrots and potatoes and season with 1/2 teaspoon of salt. Bring the liquid to a boil over high heat, cover and simmer, over low heat, with the lid ajar, for 1 to 1 1/4 hours or until the lamb and the vegetables are tender. Strain the solids, and thoroughly degrease the juices. Discard the bay leaf and return the degreased juices to the saucepan. Over high heat, boil the juices down until 1 cup remains. Add the coconut milk, return the meat and vegetable solids to the pot and simmer the stew to reheat. Stir in the lime juice and season with salt and pepper to taste. Serve over plain boiled rice and garnish with cilantro. Per serving: 1360 Calories (kcal); 129g Total Fat; (81% calories from fat); 28g Protein; 36g Carbohydrate; 62mg Cholesterol; 4575mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 24 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (3062g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 3671 | ||
Calories from Fat: 2426 (66%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 269.5g | 359 % | |
Saturated Fat 122.4g | 612 % | |
Monounsaturated Fat 100.6g | ||
Polyunsanturated Fat 25.9g | ||
Cholesterol 697.2mg | 215 % | |
Sodium 5087.6mg | 175 % | |
Potassium 6236.3mg | 164 % | |
Total Carbohydrate 141.4g | 42 % | |
Dietary Fiber 22.4g | 90 % | |
Sugars, other 118.9g | ||
Protein 178.8g | 255 % | |
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: 3671
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.