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Hawaiian Lamb Curry

Diner.Americana's picture
Ingredients
  Salt To Taste
  Pepper To Taste
  Lamb 4 Pound
  Butter 1⁄4 Cup (4 tbs)
  Curry powder 3 Tablespoon
  Ginger root pieces 2
  Diced celery 2⁄3 Cup (10.67 tbs)
  Onion 1 Medium
  Flour 1 1⁄3 Cup (21.33 tbs)
  Evaporated milk 1 2⁄3 Cup (26.67 tbs)
  Coconut milk 2 Cup (32 tbs)
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: 
American
Course: 
Side Dish
Method: 
Saute
Interest: 
Party
Servings: 
12

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4.1875
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Hawaiian Lamb Curry Recipe