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Lamb Curry

  Boneless lamb 3 Pound, cut in 1-inch cubes
  Olive oil 2 Tablespoon (For Sautéing)
  Yellow onions 3 , peeled and sliced
  Garlic 4 Clove (20 gm), crushed
  Chicken soup stock 2 Cup (32 tbs) (Or Canned)
  Grated fresh ginger 1 Tablespoon
  Cornstarch 2 Tablespoon, mixed with 2 tablespoons water
  Water 2 Tablespoon (For Mixing Cornstarch)
  Salt To Taste
  Pepper To Taste
  Curry powder To Taste

In a hot frying pan, quickly brown the lamb in a bit of olive oil.
Do this in three small batches so that the lamb is quickly seared.
Remove the meat and place in a 2-quart saucepan, with lid.
Saute the onions, along with the garlic, in a bit of oil until limp.
Add to the lamb.
Cover the lamb with the stock and add the curry powder, ginger, salt, and pepper.
Simmer, covered, until all is tender, about 1 1/2 hours.
Thicken with the cornstarch and water mixture.
Serve with rice, salad, fresh fruit, and bread.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3176 Calories from Fat 1184

% Daily Value*

Total Fat 132 g203.3%

Saturated Fat 40 g200.2%

Trans Fat 0 g

Cholesterol 1180.1 mg393.4%

Sodium 1992.4 mg83%

Total Carbohydrates 82 g27.2%

Dietary Fiber 6.8 g27.3%

Sugars 8.1 g

Protein 400 g799.4%

Vitamin A 0.5% Vitamin C 13.4%

Calcium 5.9% Iron 11.4%

*Based on a 2000 Calorie diet

Lamb Curry Recipe