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INGREDIENTS

2 tb Butter or margarine
4 lb Lamb; cut in 1/2" cubes
4 md Onion ; chopped
2 ts Garlic; minced
1/4 c Curry powder
1/2 ts Salt
1 cn (28 oz.) tomatoes; drain and
1 cn (6 oz.) tomato paste
4 c Water
1 cn (16 oz.) garbanzo beans;
1 c Dried apricots

Servings

INSTRUCTIONS

Melt 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 on Mar 9, 1998

NOTES

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Lamb Curry

2 tb Butter or margarine 
4 lb Lamb; cut in 1/2" cubes 
4 md Onion chopped
2 ts Garlic; minced 
1/4 c Curry powder 
1/2 ts Salt 
1 cn (28 oz.) tomatoes; drain and 
1 cn (6 oz.) tomato paste 
4 c Water 
1 cn (16 oz.) garbanzo beans; 
1 c Dried apricots

Melt 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 <Nesb2@aol.com> on Mar 9, 1998

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Nutrition

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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.

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Calories per serving: 93

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