Curried Lamb |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pounds lean lamb, cut in 1-inch cubes | 2 tablespoons butter or margarine | 1 cup chopped onion |
| 1 clove garlic, minced | 1 to 1-1/2 tablespoons curry powder | 1 teaspoon grated fresh gingerroot or 1/2 teaspoon ground ginger |
| 2 tomatoes, peeled and chopped | 3 tablespoons all-purpose flour | |
| 1 | Brown meat in butter; remove from skillet. Add onion and garlic to skillet. Cook till onion is tender but not brown. Return meat to skillet. Add curry powder, 1-1/2 teaspoons salt, gingerroot, tomatoes, and 1/4 cup water. Cover; simmer 45 to 60 minutes, stirring occasionally, till lamb is tender. Stir in flour. Cook and stir till thickened. Serve with cooked rice tossed with raw grated carrot. Pass curry condiments. |