East Indian Curry

FOODISTA
16Ingredients
80Minutes
460Calories

Ingredients

US|METRIC
  • 2 tablespoons butter
  • 2 slices onions
  • 3 tablespoons curry powder
  • 1 1/2 pounds lamb (cubed, or beef)
  • 1 bay leaf
  • 2 canned tomatoes
  • 1 tablespoon juice
  • 1 pinch saffron
  • 3 seeds (cardamon)
  • 1 clove garlic
  • 3 whole clove
  • 1 cinnamon sticks (broken in pieces)
  • 1 teaspoon ginger root (shaved)
  • 1 tablespoon lemon juice
  • salt (to taste)
  • Tabasco Pepper Sauce (optional use sparingly for a hotter cu)
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    Directions

    1. Melt butter in large iron skillet; add onions and saute gently. Add curry powder and mix thoroughly. Add meat and rest of ingredients except lemon juice and salt. Fill skillet with water and simmer gently 1 hour or until mixture is reduced to a thick sauce. Add lemon juice and salt to taste. Remove garlic clove and whole spices. Serve over rice. Serves 4-6.
    2. Meat used in this recipe may be fresh or leftovers. Vegetables may be added. Leftover or fresh or thawed frozen vegetables such as carrots, green beans, lima beans or peas or any combination of these as well as mushrooms may be used. Have available dishes of condiments such as mango chutney, chopped hard cooked eggs, chopped peanuts or cashews and banana chutney. Any or all of these may be used on top of each serving.
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    NutritionView More

    460Calories
    Sodium11% DV270mg
    Fat57% DV37g
    Protein47% DV24g
    Carbs3% DV8g
    Fiber8% DV2g
    Calories460Calories from Fat330
    % DAILY VALUE
    Total Fat37g57%
    Saturated Fat17g85%
    Trans Fat
    Cholesterol110mg37%
    Sodium270mg11%
    Potassium450mg13%
    Protein24g47%
    Calories from Fat330
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A4%
    Vitamin C10%
    Calcium6%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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