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    You are in: Home / Recipes / Richard Kent's Bengal Curry of Lamb Recipe
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    Richard Kent's Bengal Curry of Lamb

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    Chocolatl's Note:

    Adapted from The New York Times Cookbook. Serve with rice..

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt 2 tablespoons butter in a large, heavy pan.
    2. 2
      Add onions and cook until softened, about 5 minutes.
    3. 3
      Remove and set aside.
    4. 4
      Melt remaining butter in same pan.
    5. 5
      Brown lamb on all sides.
    6. 6
      Return onion to pan.
    7. 7
      Add ginger, sugar, pepper, salt, curry powder, mint and milk, and mix well.
    8. 8
      Cover, reduce heat to low, and simmer 1 hour.
    9. 9
      Stir in coconut and coconut milk.
    10. 10
      Cover and simmer 5 minutes.
    11. 11
      Slowly stir in lime juice.
    12. 12
      Slowly stir in cream (be sure to add this after the lime juice).
    13. 13
      Cover 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
    76%
    Total Fat 101.3 g
    155%
    Saturated Fat 54.8 g
    274%
    Cholesterol 293.0 mg
    97%
    Sodium 1519.5 mg
    63%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.0 g
    12%
    Protein 54.0 g
    108%

    The following items or measurements are not included:

    preserved gingerroot

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