EASTER LAMB CURRY

Easter Lamb Curry image

This lamb curry recipe is a third generation Easter tradition for my family. We serve it over rice with condiments including mango chutney, mint jelly, chopped cashews, and chopped banana.

Provided by Rebecca Jakubowski Matteson

Time 3h

Yield 8

Number Of Ingredients 7

Ingredients

1 (4 pound) leg of lamb
3 tablespoons butter
2 ½ cups water, divided
2 teaspoons curry powder, or more to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour

Steps:

Debone, trim, and cube the leg of lamb.
Heat butter in a Dutch oven over medium-high heat. Brown lamb in the hot butter, 5 to 7 minutes. Add 2 cups water, or just enough to cover, along with curry powder, salt, and pepper. Reduce heat and simmer until tender, about 2 1/2 hours.
Remove meat from broth and set aside.
Stir flour and remaining 1/2 cup of water together and add to broth. Heat, while stirring, until thickened. Return meat to broth and serve.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 2 g, Cholesterol 99.8 mg, Fat 12.1 g, Fiber 0.3 g, Protein 28.4 g, SaturatedFat 5.5 g, Sodium 391.5 mg