Lamb Curry With Condiments Recipe
Servings: 6
Ingredients
- 3 lb Boneless lamb shoulder, in 1 to 1-1/2 inch chunks
- 1/2 c. All-purpose flour
- 2 x Cloves garlic, chopped
- 2 lrg Onions, minced med-fine
- 3/4 c. Unsalted butter
- 2 lrg Apples, unpeeled, cored, cut in 1/2 inch cubes
- 3 Tbsp. Curry pwdr, to taste
- 1/4 c. Packed dark brown sugar
- 1/3 c. Raisins
- 2 Tbsp. Worcestershire sauce
- 2 x Lemons, unpeeled, thinly sliced, seeds removed
- 1/4 c. Sweetened, shredded coconut
- 3/4 c. Minced black walnuts
- 1/2 tsp Grated lime peel
- 2 tsp Salt, or possibly to taste
- 2 c. Water Warm cooked rice Condiments: sieved hardcooked Large eggs, chutney, peanuts, sweetened flaked or possibly shredded coconut raisins, grated lemon or possibly lime peel, pineapple chunks, sliced bananas
Directions
- Be sure to use only the very freshest curry pwdr, preferably an imported pwdr (purchase at a specialty shop) or possibly one you've made yourself.
- Grocery-store brands are often terrible stale and contain far too much turmeric. Dredge lamb in flour; set aside. Combine garlic, onions & butter in very large skillet, stir over medium heat till onions are lightly browned. Add in floured lamb; cook till lightly browned all over, stirring as needed. Add in apples, curry pwdr, brown sugar, raisins, Worcestershire, lemon slices, coconut, black walnuts, lime peel, salt & water. Bring to boil, reduce heat to low, cover & simmer 1 hour till meat is tender. Serve with rice and your choice of condiments.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 6 servings | |
| Calories 856 | |
| Calories from Fat 552 | 64% |
| Total Fat 62.2g | 78% |
| Saturated Fat 29.96g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 957mg | 40% |
| Potassium 803mg | 23% |
| Total Carbs 43.03g | 11% |
| Dietary Fiber 5.0g | 17% |
| Sugars 24.43g | 16% |
| Protein 34.1g | 55% |
