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Lamb Piquant

Renaissance.Chef's picture
Ingredients
  Lamb shoulder roast 3 Pound, cubed to make 4 cups
  Margarine 2 Tablespoon
  Onion 1⁄4 Cup (4 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Chopped green pepper 2 Tablespoon
  Flour 1 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Coconut milk 1⁄2 Cup (8 tbs)
  Rhubarb 1 1⁄2 Cup (24 tbs), finely diced
  Raisins 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Cooked rice 1 Cup (16 tbs)
For condiments
  Chopped peanuts 1⁄2 Cup (8 tbs)
  Chopped coconut 1⁄2 Cup (8 tbs)
  Chopped crisp bacon 1⁄2 Cup (8 tbs)
  Curry powder 1 1⁄2 Teaspoon
Directions

Brown lamb cubes in margarine.
Add onion, garlic, and green pepper and saute until golden; stir in flour.
Then add broth and coconut milk.
When smooth, blend in rest of ingredients except for hot rice and condiments.
Simmer for 45 minutes until tender, adding more broth as needed.
Serve on hot rice.
Pass condiments as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Lamb
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1261 Calories from Fat 648

% Daily Value*

Total Fat 74 g113.3%

Saturated Fat 31.4 g156.9%

Trans Fat 0 g

Cholesterol 314.5 mg104.8%

Sodium 1073.4 mg44.7%

Total Carbohydrates 47 g15.6%

Dietary Fiber 6.5 g26.1%

Sugars 18.8 g

Protein 105 g210.2%

Vitamin A 7.2% Vitamin C 24.5%

Calcium 9.1% Iron 22.9%

*Based on a 2000 Calorie diet

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Lamb Piquant Recipe