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Indian Lamb Curry

Natural.Foodie's picture
Ingredients
  Unsalted butter 3 Tablespoon
  Onions 3 , minced
  All-purpose flour 5 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Unsalted chicken stock 2 Cup (32 tbs), heated
  Low sodium low fat milk 2 Cup (32 tbs), heated
  Lamb 6 Cup (96 tbs), cubed and cooked, with all visible fat removed
  Fresh lemon juice 1 Tablespoon
  Curry powder 2 Tablespoon
Directions

MAKING
1) In a large saucepan or soup kettle, melt the butter or margarine.
2) To this, add the minced onion.
3) Cook until the onion is soft.
4) In a bowl, combine the flour, curry powder and ginger.
5) To the onion, add the flour mixture.
6) Cook, stirring constantly until the mix becomes thick and pasty.
7) To this, add the hot chicken stock, and cook till it becomes thick.
8) Gradually add the hot milk, stirring continuously.
9) Now, cook over low heat for 45 minutes, stirring in between, until the sauce thickens slightly.
10) To this sauce, add the cooked lamb and lemon juice.
11) Heat thoroughly.

SERVING
12) Serve hot, over plain cooked rice. While serving as curry, you can add more condiments, such as Major Jones Chutney, raisins, chopped unsalted peanuts, minced parsley and chopped hard-cooked eggs on top. For less calories, try garnishing the curry with grated fresh orange or lemon peel.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
8

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