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Lamb Curry

21st.Century.Chef's picture
Ingredients
  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
Directions

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: 
Easy
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Ingredient: 
Lamb
Preparation Time: 
5 Minutes

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