Lamb Curry

Lamb Curry
Lamb Curry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon canola oil

  • 1

    tablespoon butter

  • 2

    pounds lamb stew meat cut 2" pieces

  • 1

    small onion chopped

  • 2

    garlic cloves finely chopped

  • 2

    teaspoons grated fresh ginger (or 1/2 tspn dried ginger)

  • 2

    tablespoons curry powder

  • 1

    can reduced sodium chicken broth - (14 1/2 oz)

  • 1/4

    cup whole milk yogurt

  • 2

    tablespoons chopped fresh cilantro

  • 2

    tablespoons curry-flavor Pumpkorn (optional)

Directions

Heat butter and oil in a large Dutch oven over medium heat. Brown lamb in batches; transfer to a plate. Discard all but 2 tablespoons fat. Add onion to Dutch oven; cook until soft, about 5 minutes. Stir in garlic, ginger, and curry powder. Cook, stirring, 1 minute more. Return lamb and accumulated juices to Dutch oven. Pour in broth. Bring to a boil over high heat; reduce heat to low and simmer until lamb is very tender, about 1 1/2 hours. Add salt and fresh pepper to taste. Remove from heat. Stir in yogurt, and cilantro. Before serving garnish with Pumpkorn. (May be made through step 3 up to 3 days ahead.) This recipe yields 4 servings. Carbohydrates: 5.5 grams Net Carbs: 4 grams Fiber: 1 grams Protein: 60 grams Fat: 23 grams Calories: 480

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