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Hawaiian Lamb Curry

American.Kitchen's picture
Ingredients
  Lamb 4 Pound, cubed
  Butter 1 1⁄2 Tablespoon
  Curry powder 3 Tablespoon
  Ginger root pieces 2 (Fresh)
  Diced celery 2⁄3 Cup (10.67 tbs)
  Onion 1 Medium, chopped
  Flour 1 1⁄3 Cup (21.33 tbs)
  Evaporated milk 1 2⁄3 Cup (26.67 tbs)
  Coconut milk 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Saute lamb in butter in heavy skillet.
Add curry powder and gingerroot; stir well.
Pour off fat; add celery, onion and enough water to cover.
Cook for 1 hour or until tender.
Blend flour and evaporated milk; add to lamb mixture with salt and pepper.
Add additional curry powder if needed.
Add coconut milk; place over low heat until heated through.
Do not boil.
Remove gingerroot.
Serve over rice with mango chutney, chives, peanuts, crushed bacon, chopped ham, chopped hard-cooked eggs, shredded coconut, lime rind and fresh pineapple spears.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Hawaiian
Course: 
Main Dish
Method: 
Saute
Dish: 
Curry
Ingredient: 
Lamb

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