Hawaiian Lamb Curry
|Butter||1⁄4 Cup (4 tbs)|
|Curry powder||3 Tablespoon|
|Ginger root pieces||2|
|Diced celery||2⁄3 Cup (10.67 tbs)|
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Evaporated milk||1 2⁄3 Cup (26.67 tbs)|
|Coconut milk||2 Cup (32 tbs)|
"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.
Serve over rice with mango chutney, chives, peanuts, crushed bacon, chopped ham, chopped hard-cooked eggs, shredded coconut, lime rind and fresh pineapple spears.
Calories 572 Calories from Fat 346
% Daily Value*
Total Fat 39 g60.4%
Saturated Fat 23.7 g118.6%
Trans Fat 0 g
Cholesterol 120.2 mg40.1%
Sodium 176.1 mg7.3%
Total Carbohydrates 22 g7.3%
Dietary Fiber 3.1 g12.5%
Sugars 6.1 g
Protein 33 g66.9%
Vitamin A 5.3% Vitamin C 6.9%
Calcium 14.5% Iron 29.3%
*Based on a 2000 Calorie diet