Lamb Or Mutton Curry
|Lamb shoulder/Chuck/breast||2 Pound|
|Canned grapefruit juice||1 Cup (16 tbs)|
|Onions||2 Large, chopped|
|Curry powder||1 Teaspoon|
|Hot water||1 Cup (16 tbs) (Or Use Enough)|
|Hot boiled rice||4 Cup (64 tbs)|
1. Wipe the lamb with a clean, damp cloth and cut in 1-inch squares. Sprinkle the meat with the salt and pepper.
2. Brown meat lightly in a heavy frying pan, using half the drippings or other fat for the purpose. Remove to an enamel or glass kettle, add the grapefruit juice, cover and simmer 1 hour.
3. Add the rest of the drippings to the frying pan and saute the onions slowly until golden. Blend in the flour and curry powder, then add enough hot water to make a smooth, fairly thick sauce about 2 cups.
4. Add to the lamb and the liquid in which it is cooking. Mix well and heat for 10 minutes.
Serving size: Complete recipe
Calories 4650 Calories from Fat 2304
% Daily Value*
Total Fat 256 g393.4%
Saturated Fat 110.4 g551.8%
Trans Fat 0 g
Cholesterol 704.8 mg234.9%
Sodium 2857.7 mg119.1%
Total Carbohydrates 389 g129.7%
Dietary Fiber 13.8 g55%
Sugars 49.2 g
Protein 192 g383.2%
Vitamin A 1.7% Vitamin C 234.4%
Calcium 33.2% Iron 108.6%
*Based on a 2000 Calorie diet