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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (293g) | ||
Recipe Makes: 10 Servings | ||
|
||
Calories: 93 | ||
Calories from Fat: 43 (46%) | ||
|
||
Amt Per Serving | % DV | |
|
||
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
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.