Richard Kents Bengal Curry Of Lamb Recipes

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RICHARD KENT'S BENGAL CURRY OF LAMB



Richard Kent's Bengal Curry of Lamb image

Make and share this Richard Kent's Bengal Curry of Lamb recipe from Food.com.

Provided by Chocolatl

Categories     < 4 Hours

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 1189.6, Fat 101.3, SaturatedFat 54.8, Cholesterol 293, Sodium 1519.6, Carbohydrate 17.3, Fiber 3.4, Sugar 3.1, Protein 54

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