Quick Lamb Curry
|Lean ground lamb||1 Pound|
|Garlic||2 Clove (10 gm), minced or pressed|
|Onion||1 Large, chopped|
|Curry powder||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Carrot||1 Medium, thinly sliced|
|Red apple||1 Small, cored and chopped|
|Green pepper||1 Small, seeded and chopped|
|Regular strength beef broth||14 1⁄2 Ounce|
|Red cayenne pepper||To Taste|
|Sliced bananas||3⁄4 Cup (12 tbs)|
|Major grey chutney||1⁄2 Cup (8 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
|Chopped peanuts||1⁄2 Cup (8 tbs)|
|Crumbled bacon||1⁄2 Cup (8 tbs)|
Crumble lamb into a wide frying pan over medium heat; cook, stirring, until browned, then spoon off and discard all but 2 tablespoons fat.
Add garlic, onion, curry powder, ginger, and cumin; reduce heat to low and cook, stirring often, until onion is very soft.
Add carrot, apple, green pepper, and broth.
Simmer, uncovered, until vegetables are tender and sauce is slightly thickened (about 20 minutes).
Season to taste with salt and red pepper.
While curry is cooking, prepare 3 or 4 condiments of your choice and place each in a separate bowl; pass at the table to sprinkle over individual servings.
Serving size: Complete recipe
Calories 2791 Calories from Fat 1484
% Daily Value*
Total Fat 166 g255%
Saturated Fat 61 g305.1%
Trans Fat 0 g
Cholesterol 439.5 mg146.5%
Sodium 4278.1 mg178.3%
Total Carbohydrates 204 g67.9%
Dietary Fiber 26.8 g107.4%
Sugars 124.3 g
Protein 140 g279.2%
Vitamin A 228.4% Vitamin C 182.9%
Calcium 65.3% Iron 113.2%
*Based on a 2000 Calorie diet