Richard Kent's Bengal Curry of Lamb

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READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt 2 tablespoons butter in a large, heavy pan.
  • Add onions and cook until softened, about 5 minutes.
  • Remove and set aside.
  • Melt remaining butter in same pan.
  • Brown lamb on all sides.
  • Return onion to pan.
  • Add ginger, sugar, pepper, salt, curry powder, mint and milk, and mix well.
  • Cover, reduce heat to low, and simmer 1 hour.
  • Stir in coconut and coconut milk.
  • Cover and simmer 5 minutes.
  • Slowly stir in lime juice.
  • Slowly stir in cream (be sure to add this after the lime juice).
  • Cover and simmer until lamb is tender, 10-15 minutes. Do not allow to boil.
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