African Curried Lamb
|Butter||1 Ounce (25 Gram)|
|Lean boned lamb||2 1⁄2 Pound, cut into 2.5 cm or 1 inch cubes (1.25 Kilogram)|
|Onions||3 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Mild curry powder||4 Tablespoon|
|Cider vinegar||4 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Canned tomatoes||14 Ounce, chopped (1 Can)|
|Apricot jam||3 Tablespoon|
Melt the butter with the oil in a saucepan.
Add the lamb cubes, in batches, and brown on all sides; remove from the pan as they brown.
Add the onions and garlic to the pan and fry until softened.
Blend together the curry powder and vinegar and stir into the onions.
Cook for 1 minute.
Return the lamb cubes to the pan with the remaining ingredients, including the juice from the tomatoes.
Mix well, then cover and simmer for 2 hours or until the lamb is tender.
Uncover the pan and boil rapidly until the liquid has reduced slightly.
Discard the bay leaves.
Serve with chopped green pepper, tomato wedges, banana slices and chutney.
Serving size: Complete recipe
Calories 3223 Calories from Fat 1301
% Daily Value*
Total Fat 146 g225.2%
Saturated Fat 49.7 g248.3%
Trans Fat 0 g
Cholesterol 1088.2 mg362.7%
Sodium 1448.5 mg60.4%
Total Carbohydrates 140 g46.6%
Dietary Fiber 36.7 g146.9%
Sugars 46.8 g
Protein 339 g678.2%
Vitamin A 122.2% Vitamin C 135%
Calcium 57.7% Iron 144.7%
*Based on a 2000 Calorie diet