Curried Lamb—Lamb and Curry Were Meant for Each Other.

Name: Curried Lamb—Lamb and Curry Were Meant for Each Other.
Yield: serves 4
Ingredients: 1 pound lean lamb leg meat, trimmed and cut into 1/4-inch cubes; 2 teaspoons curry powder; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 tablespoon canola oil; 1 medium yellow onion, chopped; 1 tablespoon chopped fresh flat-leaf parsley; 1/2 cup water; 3 cups cooked brown rice

January 24, 2012

Cooks' Note

This is a nice mellow meat curry, much like they make it in the Caribbean. If you have a taste for something a bit hotter and spicier, try boosting the amount of curry powder gradually and adding some cayenne pepper in 1⁄2 teaspoon increments. For 3 cups of cooked brown rice, start with 1 cup dry rice and cook according to package directions.

Recipe information

Yield
serves 4

Ingredients

1 pound lean lamb leg meat, trimmed and cut into 1/4-inch cubes

2 teaspoons curry powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon canola oil

1 medium yellow onion, chopped

1 tablespoon chopped fresh flat-leaf parsley

1/2 cup water

3 cups cooked brown rice

Preparation

Combine the lamb, curry powder, salt, and pepper in a bowl, and toss to coat the meat. Transfer to a large nonstick skillet along with the oil and onion. Stirring constantly, cook over high heat until the meat is lightly browned, 4 to 5 minutes. Add the parsley and water and stir well. Cover, reduce the heat to medium-low, and cook for about 10 minutes, until the meat is cooked through and a thick sauce has formed. Serve over warm brown rice.

Sugar Busters! Quick & Easy Cookbook

TagsLeg of Lamb Lamb Meat Onion Root Vegetable Vegetable Brown Rice Rice Rice & Grains Main Dinner Nut Free Gluten Free Dairy Free Easy Quick Saute Simmer Cookbooks

Recipe information

Ingredients

Preparation

Recipe notes