Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Lamb Curry
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- Level: Easy
- Total: 2 hr 20 min
- Prep: 20 min
- Cook: 2 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1229
- Total Fat
- 104 g
- Saturated Fat
- 31 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 59 g
- Cholesterol
- 218 mg
- Sodium
- 1707 mg
- Level: Easy
- Total: 2 hr 20 min
- Prep: 20 min
- Cook: 2 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1229
- Total Fat
- 104 g
- Saturated Fat
- 31 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 59 g
- Cholesterol
- 218 mg
- Sodium
- 1707 mg
Ingredients
Directions
- Cut meat, as uniformly as possible, into 2 by 3 inch cubes. Generously sprinkle with salt and pepper.
- Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.
- Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve immediately.
