Sprinkle the ginger over the lamb, simmer the onions in the butter for 5 minutes, and then add all the spices.
Cook the mixture for 5 minutes, add the stock, and simmer for 5 more minutes, cool slightly and then add the lamb let the mixture stand for 30 minutes to marinate, then bring to a boil reduce the heat and let simmer for 40 minutes, or until the meat is tender and the liquid is reduced.
Next, add the lemon juice, coconut milk and lastly the cream and serve
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|Serving Size: 1 Serving (394g)|
|Recipe Makes: 4|
|Calories from Fat: 424 (73%)|
|Amt Per Serving||% DV|
|Total Fat 47.1g||63 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 284.1mg||87 %|
|Sodium 228.2mg||8 %|
|Potassium 731.9mg||19 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 15.4g|
|Protein 22.1g||32 %|
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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: 578
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