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Supreme Lamb Curry

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  Sour cream 5 Fluid Ounce (125 Milliliter)
  Garam masala 2 Teaspoon
  Curry powder 15 Milliliter (1 Tablespoon)
  Lean lamb 2 Pound, cubed (1 Kilograms)
  Butter 4 Ounce (125 Grams)
  Silvered almonds 2 Tablespoon
  Slivered almonds 30 Milliliter (2 Tablespoon)
  Sultanas 2 Ounce (50 Grams)
  Dried apricots 2 Ounce, sliced (50 Grams)
  Garlic 2 Clove (10 gm), crushed
  Chopped fresh ginger 2 Teaspoon
  Finely chopped fresh ginger 2 Teaspoon
  Onions 2 , sliced
  Lemon juice 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Pepper To Taste

Mix the sour cream, garam masala and curry powder together in a shallow dish.
Add the lamb cubes and leave to marinate at room temperature for 4 hours.
Melt the butter in a saucepan.
Add the almonds and fry until they are browned.
Transfer to a plate.
Add the sultanas and apricots to the pan and fry until they are lightly browned and have plumped slightly.
Transfer to the plate.
Add the garlic, ginger and onions to the pan and fry for 5 minutes.
Stir in the lamb with its marinade, salt and pepper to taste and lemon juice and fry for 5 minutes.
Return the sultanas and apricots to the pan and mix well.
Bring to the boil, cover and simmer for 1 1/4 hours, or until the lamb is tender.
Add a little water if the mixture becomes too dry.
Sprinkle over the almonds.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
85 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3460 Calories from Fat 1548

% Daily Value*

Total Fat 176 g270.9%

Saturated Fat 88 g440.1%

Trans Fat 0 g

Cholesterol 320.7 mg106.9%

Sodium 855.7 mg35.7%

Total Carbohydrates 167 g55.6%

Dietary Fiber 26.6 g106.2%

Sugars 84.8 g

Protein 330 g659.7%

Vitamin A 121.7% Vitamin C 61.2%

Calcium 60.8% Iron 51.2%

*Based on a 2000 Calorie diet

Supreme Lamb Curry Recipe