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Calcutta Lamb Curry

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Ingredients
  Oil 2 Tablespoon
  Lamb 2 Pound, cut into 1 inch cubes
  Condensed chicken broth 10 1⁄2 Ounce (1 Can, Undiluted)
  Grape jelly 1 Cup (16 tbs) (Welch's)
  Onion 1 Cup (16 tbs), chopped
  Curry powder 2 Teaspoon
  Sugar 1 Teaspoon
  Dried mint leaves 1⁄2 Teaspoon
  Melon 1 Medium, peeled and cut into cubes
  Apple 1 , peeled and cut into cubes
Directions

MAKING
1. In a pressure cooker, heat the oil over a medium-high flame.
2. Add the lamb and sauté it until all pieces are evenly browned.
3. Add remaining ingredients except the melon and apple, to the meat and sauté to extract the flavors.
4. Close the cooker with its lid and place the pressure regulator on the vent pipe.
5. Pressure cook for 10 minutes on medium.
6. Turn off the heat and allow the cooker to cool.
7. Open and add fruit.
8. Simmer the curry for 5 minutes on a medium flame, stirring occasionally.

SERVING
9. Serve the Calcutta Lamb Curry over rice or with naan bread garnished with fresh coriander if you like.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Main Dish
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
6

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