1 hr 45 mins
1 hr 30 mins
Adapted from The New York Times Cookbook. Serve with rice..
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Units: US | Metric
- 2 1/2 lbs lamb shoulder, cubed
- 1/4 cup butter, divided
- 2/3 cup onion, finely chopped
- 3 tablespoons preserved gingerroot, finely chopped
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon black pepper
- 2 teaspoons salt
- 2 -3 tablespoons curry powder
- 1/4 teaspoon dried mint, crushed
- 2 cups milk
- 1/2 cup unsweetened coconut milk
- 1/2 cup grated coconut
- 1/2 cup lime juice
- 1/2 cup heavy cream
- 1Melt 2 tablespoons butter in a large, heavy pan.
- 2Add onions and cook until softened, about 5 minutes.
- 3Remove and set aside.
- 4Melt remaining butter in same pan.
- 5Brown lamb on all sides.
- 6Return onion to pan.
- 7Add ginger, sugar, pepper, salt, curry powder, mint and milk, and mix well.
- 8Cover, reduce heat to low, and simmer 1 hour.
- 9Stir in coconut and coconut milk.
- 10Cover and simmer 5 minutes.
- 11Slowly stir in lime juice.
- 12Slowly stir in cream (be sure to add this after the lime juice).
- 13Cover and simmer until lamb is tender, 10-15 minutes. Do not allow to boil.
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Nutritional Facts for Richard Kent's Bengal Curry of Lamb
Serving Size: 1 (368 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1189.5
- Calories from Fat 912
- Total Fat 101.3 g
- Saturated Fat 54.8 g
- Cholesterol 293.0 mg
- Sodium 1519.5 mg
- Total Carbohydrate 17.2 g
- Dietary Fiber 3.3 g
- Sugars 3.0 g
- Protein 54.0 g
The following items or measurements are not included: