LAMB CURRY

Lamb Curry image

I've made this lamb curry recipe many times and it's always been popular. The spiciness can be varied by using more or less curry powder. Good warmed over too. Possible condiments: sliced bananas, shredded coconut, toasted almonds, chopped green pepper.

Provided by Anonymous

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes
1 medium onion, sliced
3 cups beef broth
¼ cup seedless golden raisins
¼ cup chopped almonds
¼ cup mango chutney
1 tablespoon distilled white vinegar
1 tablespoon curry powder
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup uncooked white rice

Steps:

Heat oil in a Dutch oven or large pot over medium-low heat. Saute lamb and onion in the hot oil until lamb is browned on all sides, about 10 minutes.
Stir in broth, raisins, almonds, chutney, vinegar, curry, salt, and pepper. Cover and cook over low heat, stirring occasionally, for 30 minutes.
Stir in rice. Cover and cook, stirring occasionally, until rice is tender, 20 to 30 minutes.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 58.1 g, Cholesterol 86.9 mg, Fat 28 g, Fiber 3.3 g, Protein 30.1 g, SaturatedFat 8.4 g, Sodium 1394.9 mg, Sugar 7.8 g

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