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Hawaiian Lamb Curry

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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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3.986665
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6620 Calories from Fat 3906

% Daily Value*

Total Fat 444 g682.8%

Saturated Fat 267.4 g1336.8%

Trans Fat 0 g

Cholesterol 1369.5 mg456.5%

Sodium 2109.8 mg87.9%

Total Carbohydrates 263 g87.7%

Dietary Fiber 37.5 g149.8%

Sugars 73.6 g

Protein 401 g802.1%

Vitamin A 47.3% Vitamin C 83.3%

Calcium 173.6% Iron 351.4%

*Based on a 2000 Calorie diet

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Hawaiian Lamb Curry Recipe