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Receta Lamb Curry With Condiments

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Raciónes: 6


Cost per serving $4.98 view details
  • 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


  1. 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.
  2. 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.
  3. Makes 6 servings.


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%
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