FoodReference.com Logo

RECIPE SECTION - FoodReference.com

  Home   ][   Food Articles   ][   Food Facts & Trivia   ][   Cooking Tips   ][   RECIPES   ][   Today in Food History   ][   Who's Who   ][   Food Quotes   ][   Videos   ][   Food Trivia Quizzes   ][  Crosswords   ][   Food Poems   ][   Cookbooks   ][   Food Posters   ][   Free Magazines   ][   Gardening   ][   Gourmet Tours & Schools   ][   Key West   ][   Food Festivals & Shows  

You are here:  HomeRecipes >

 Meat RecipesLamb Recipes pg 3 >  Rosy Lamb Curry >

Next

 



Search Locally
What:  
Where:
Browse by State
• All Local Guides
• Alabama
• Alaska
• Arizona
• Arkansas
• California
• Colorado
• Connecticut
• DC
• Delaware
• Florida
• Georgia
• Hawaii
• Idaho
• Illinois
• Indiana
• Iowa
• Kansas
• Kentucky
• Louisiana
• Maine
• Maryland
• Massachusetts
• Michigan
• Minnesota
• Mississippi
• Missouri
• Montana
• Nebraska
• Nevada
• New Hampshire
• New Jersey
• New Mexico
• New York
• North Carolina
• North Dakota
• Ohio
• Oklahoma
• Oregon
• Pennsylvania
• Rhode Island
• South Carolina
• South Dakota
• Tennessee
• Texas
• Utah
• Vermont
• Virginia
• Washington
• West Virginia
• Wisconsin
• Wyoming

 


Free Food Magazine Subscriptions

 

ROSY LAMB CURRY

Yield: Makes 6 servings.

• 2 pounds boneless lean lamb cut into 1-inch cubes*
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 2 to 3 teaspoons curry powder
• 1 teaspoon salt
• 1 large clove garlic, minced
• 1 medium apple, peeled, cored, and chopped
• 1 medium onion, chopped
• 1 1/2 cups chicken broth
• 2 tablespoons sherry (optional)
• 3 cups hot cooked rice

 
Brown lamb in hot oil in heavy saucepan with tight-fitting lid until brown on all sides.

Stir in tomato paste, curry, salt, garlic, apple, onion, broth and sherry.

Cover; simmer 1 to 1-1/2 hours or until meat is fork-tender.

Stir occasionally and add water, if needed.

If sauce is thin at end of cooking period, thicken with 1 to 2 teaspoons cornstarch dissolved in 2 tablespoons water.

Adjust seasonings, if necessary.

Spoon over beds of fluffy rice. 
 
Serve curry with side dishes of chopped peanuts, chutney, diced hard-cooked eggs, shredded coconut and raisins, if desired.
 
*Or use beef chuck.  
 
 
Nutrition Facts
Calories 493   
Total Fat 28g 
Cholesterol 103mg 
Sodium 920mg 
Total Carbohydrate 29g 
Dietary Fiber 1g 
Protein 29g  

 
USA Rice Federation www.usarice.com
 

 

RELATED RECIPES:

  Mansion Dijon Crusted Lamb   ][   Marinated Lamb Cutlets   ][   Marinated Lamb w/Eggplant Salad   ][   Marinated Leg of Lamb   ][   Meat Curry with Cumin Potatoes   ][   Mediterranean Stir Fry   ][   Middle Eastern Shepherd's Pie   ][   Middle Eastern Stuffed Eggplant   ][   Moroccan Lamb Chops   ][   Moroccan Lamb with Dried Plums   ][   Mutton Stuffed w/Mushrooms (1885)   ][   Mutton, Tastes like Venison (1885)   ][   New Zealand Curried Lamb   ][   Orange & Garlic Leg of Lamb   ][   Polenta Lamb Ragu   ][   Provenηal Lamb Skewers   ][   Roast Leg of Lamb   ][   Roast Leg of Lamb 2   ][   Roasted Leg of Lamb with Herbs   ][   Roasted Rack of Lamb   ][   Roman Spring Lamb   ][   Rosy Lamb Curry   ][   Seared Lamb with Cumin Rub   ][   Oh Lamby Boy! Shepherd's Pie   ][   Shepherd's Pie, Classic   ][   Shepherd's Pie 2, Hearty   ][   Shepherd's Pie 3, Menu Planner   ][   Sheep's Head & Sheep's Head Jam   ][   Slow Braised Lamb in Merlot   ][   Spiced Lamb Patties   ][   Spicy Lamb Roast   ][   Spring Lamb Skillet   ][   Sweet Roast Lamb   ][   Tequila Chile Lamb Shanks   ][   Tropical Lamb Burgers   ][   West African Lamb Stew  


  About Us & Contact Us   ][   Chef James Bio   ][   Recipes Category Map   ][   Bibliography   ][   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.





 


Search FoodReference.com

 



 



POPULAR PAGES

  Recipe Category Map
  Recipe Contests
  Cookbook Reviews

  Kitchen Tips
  Kitchen Basics
  Nutrition Articles