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Indian Lamb Curry

Fondue.Chef's picture
  Butter/Margarine 2 Tablespoon
  Chopped onion 1 1⁄4 Cup (20 tbs)
  Garlic clove 1 Small, minced
  Flour 2 Tablespoon
  Brown sugar 2 Teaspoon
  Curry powder 2 Teaspoon (Or To Taste)
  Salt 1 Teaspoon
  Ginger 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped peeled apple 1 1⁄4 Cup (20 tbs)
  Tomato sauce 8 Ounce (1 Can)
  Water 1 1⁄2 Cup (24 tbs)
  Chicken bouillon cubes/Beef bouillon cubes 2
  Diced cooked lamb 3 Cup (48 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)

Melt, butter or margarine in blazer pan of chafing dish over direct high flame.
Add onion and garlic; cook onion until tender, stirring often.
Stir in next 6 ingredients.
Add apple, tomato sauce, water, and bouillon cubes; mix.
Reduce heat; cover and simmer gently, about 30 minutes.
Add lamb; cover and heat.
Sprinkle coconut over top.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1921 Calories from Fat 1065

% Daily Value*

Total Fat 121 g185.9%

Saturated Fat 72.1 g360.3%

Trans Fat 0 g

Cholesterol 369.4 mg123.1%

Sodium 4134.5 mg172.3%

Total Carbohydrates 116 g38.5%

Dietary Fiber 20.5 g82.1%

Sugars 53.6 g

Protein 98 g196.3%

Vitamin A 42.7% Vitamin C 92.1%

Calcium 21.7% Iron 90.2%

*Based on a 2000 Calorie diet

Indian Lamb Curry Recipe