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Lamb Curry

Source: Burt Wolf's Menu Cookbook
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Makes 4 servings
3 tablespoons vegetable oil
1 1/2 pounds lean lamb, cut into 1-inch cubes
1 tablespoon curry powder
1/2 teaspoon freshly ground black pepper
1 medium onion, chopped
1 clove garlic, chopped
1 medium cucumber, peeled and diced
1/2 teaspoon salt
1 tablespoon all-purpose flour
2/3 cup red wine or beef broth
1 large potato, peeled and cut into 1-inch cubes
4 servings white rice, cooked according to package directions
Chopped fresh cilantro
In a large sauté pan over medium heat, heat the vegetable oil. Add the lamb and brown the meat on all sides. Stir in the curry powder and pepper. Add the onion and garlic and cook for 3 minutes. Then add the cucumber and salt and cook, stirring, for 2 minutes more.

Stir in the flour. Cook over medium heat for 1 minute. Pour in the wine or broth and add the potatoes. Lower the heat and simmer uncovered for 20 minutes. Add a little more wine or water, if necessary.

Serve with the cooked rice and garnish with chopped cilantro.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 639
Fat. Total: 21g
Fiber: 3g
Carbohydrates, Total: 61g
Sodium: 415mg
% Cal. from Fat: 30%
Cholesterol: 112mg
Protein: 42g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Mike, MA Reviewed: 06/05/2007

More like lamb stew than lamb curry, but still good. Cook the potatoes before adding them.
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