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Lamb Curry with Rice

Ingredients
  Boneless lamb 3⁄4 Pound, cut into 1 1/2-inch cubes
  Vegetable oil 3 Tablespoon
  Onion 1 Medium, minced
  Cooking apple 1 , peeled and chopped
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  All purpose flour 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Curry powder 1 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Pepper 1 Dash
  Hot cooked rice 1 Cup (16 tbs)
Directions

MAKING
1.Take a sauce pan and put vegetable oil, vinegar, water, salt, pepper and garlic powder in it and let the ingredients boil.
2.Put basil leaves, sliced onion, mushrooms in the pan and let them cook on low flame for 15 minutes.
3.Once done, strain and keep in a covered bowl in the refrigerator.

SERVING
4.Serve with foods.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Mushroom
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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4.01316
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 547 Calories from Fat 277

% Daily Value*

Total Fat 31 g48.2%

Saturated Fat 12.1 g60.3%

Trans Fat 0 g

Cholesterol 108.7 mg36.2%

Sodium 812 mg33.8%

Total Carbohydrates 38 g12.7%

Dietary Fiber 3.5 g14.1%

Sugars 9.3 g

Protein 29 g58.9%

Vitamin A 9.4% Vitamin C 12.9%

Calcium 10.3% Iron 14.3%

*Based on a 2000 Calorie diet

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Lamb Curry With Rice Recipe