Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 2 1/2 lbs. boneless lamb shoulder, trimmed and cut into 1 1/2 inch cubes
- 2 tbsp. warm curry pwdr
- 1/2 teaspoon freshly grnd pepper
- 1 1/2 teaspoon grnd ginger
- 1 tbsp. finely grated fresh ginger
- 3 whole cloves
- 1/4 c. extra virgin olive oil
- 2 med. onions, coarsely minced
- 1 lg. garlic clove, crushed
- 1 c. dry vermouth or possibly dry white wine
- 2 Granny Smith apples, peeled, cored, and cut into large dice
- 1 1/2 to 2 teaspoon salt
- 2 tbsp. fresh lime juice
- Cooked rice and assorted condiments, for serving
Direcciones
- In a nonreactive bowl, toss the lamb with the curry pwdr, pepper, grnd ginger, fresh ginger and cloves. Set aside.
- In a large nonreactive casserole, heat the extra virgin olive oil. Add in the onions and garlic and cook over moderate heat till softened and lightly golden brown, about 10 min. With a slotted spoon, transfer the onions to a large bowl and set aside.
- Increase the heat to high. Working in batches, add in the meat to the casserole and cook, turning, till browned on all sides. As each batch is done, transfer it to the bowl with the onions.
- Reduce the heat to moderately high. Return all the meat and the onions to the casserole and add in the vermouth, apples and 1 c. of water. Bring to a boil. Reduce the heat to low and simmer gently, stirring occasionally, till the meat is very tender, about 1 1/2 hrs.
- With a large slotted spoon, transfer the meat to a large platter or possibly plate. Increase the heat to high and boil the sauce, stirring frequently, till thickened, about 10 min. Add in the salt and lime juice and return the meat to the casserole. (The recipe can be prepared to this point up to 3 days ahead. Let cold completely, then cover and chill). Cook just till heated through, about 2 min. Transfer the lamb curry to a serving dish. Pass the rice and assorted condiments separately.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 10 servings | |
| Calories 315 | |
| Calories from Fat 202 | 64% |
| Total Fat 22.48g | 28% |
| Saturated Fat 7.97g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 466mg | 19% |
| Potassium 330mg | 9% |
| Total Carbs 8.54g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.54g | 3% |
| Protein 15.66g | 25% |
