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Lamb Curry Calcutta

  Vegetable oil 2 Tablespoon
  Boneless lamb 2 Pound, cut in 1-1/2-in.-cubes
  Onions 3 Medium, chopped
  Cooking apples 2 , chopped
  Garlic 2 Clove (10 gm), minced
  Curry powder 1 Tablespoon
  Cayenne pepper 1⁄8 Teaspoon
  Flour 2 Tablespoon
  Salt 2 Teaspoon
  Canned beef broth 13 3⁄4 Ounce (1 Can)
  Half and half 1⁄2 Cup (8 tbs)
  Rice 1 Cup (16 tbs) (Use Brand Rice)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Raisins 1⁄2 Cup (8 tbs)

In a large skillet, heat oil.
Add meat cubes and brown on all sides.
Add onions, apples and garlic.
Cook until onion is tender, but not brown, stirring frequently.
Add curry powder, cayenne pepper, flour and salt, stirring well to coat meat evenly.
Add beef broth and stir.
Heat until sauce bubbles.
Stir in half and half.
Cook over low heat until meat is tender, about 1-1/2 to 2 hours, stirring occasionally.
During last 1/2 hour cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.
Stir raisins into rice before serving with lamb.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3725 Calories from Fat 1122

% Daily Value*

Total Fat 126 g194.2%

Saturated Fat 44.7 g223.5%

Trans Fat 0 g

Cholesterol 854.2 mg284.7%

Sodium 7787.1 mg324.5%

Total Carbohydrates 359 g119.7%

Dietary Fiber 29.6 g118.4%

Sugars 111.7 g

Protein 293 g586.8%

Vitamin A 27.7% Vitamin C 113.3%

Calcium 51% Iron 64.9%

*Based on a 2000 Calorie diet


Lamb Curry Calcutta Recipe