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Indian Lamb Curry

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  Lamb 1 1⁄4 Pound, boned
  Yellow onion 1 Large
  Garlic 2 Clove (10 gm), finely chopped
  Salad oil 3 Tablespoon
  Curry powder 3 Teaspoon
  Canned whole tomatoes 1 Pound (1 Can)
  Coriander 2 Teaspoon
  Turmeric 1 Teaspoon
  Chicken stock 1 Cup (16 tbs)
  Ginger 1⁄2 Teaspoon
  Plain yogurt 4 Ounce
  Butter 1 Tablespoon
  Unsweetened pineapple slice 3 , cubed
  Salt To Taste
  Pepper To Taste

1. Cut meat in 1-inch cubes. Peel and chop the onion.
2. Brown onion, meat, garlic, curry, and oil in casserole. Salt and pepper lightly. Add tomatoes, spices, and stock.
3. Simmer the casserole covered for about 45 minutes, stirring occasionally.
4. Saute the pineapple lightly in butter. Stir in the yogurt and pineapple.

Recipe Summary

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2262 Calories from Fat 1332

% Daily Value*

Total Fat 149 g229.6%

Saturated Fat 52.7 g263.7%

Trans Fat 0.8 g

Cholesterol 428.4 mg142.8%

Sodium 1760.9 mg73.4%

Total Carbohydrates 110 g36.7%

Dietary Fiber 23.4 g93.6%

Sugars 17.3 g

Protein 128 g255.5%

Vitamin A 90.8% Vitamin C 94.1%

Calcium 48.1% Iron 131.3%

*Based on a 2000 Calorie diet

Indian Lamb Curry Recipe