Fast Curried Lamb
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Authentic Indian restaurants don't use bottled curry powder. Instead, they grind their own spice blends. Recreating these true flavors is sure to take more time than most of us have, but with a few shakes here and a few shakes there, you can still have Indian dishes that are rich-tasting and close to the real thing.
What You'll Need
- 1 tablespoon butter
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground red pepper
- 1 teaspoon salt
- 2 pounds boneless leg of lamb, cut into 1-inch chunks
- 1 (15-ounce) can coconut milk
- 1 (9-ounce) package frozen cut green beans, thawed
What to Do
- Melt the butter in a soup pot over medium heat. Add the onions and garlic and sauté for 3 to 4 minutes, or until tender, stirring occasionally.
- Meanwhile, in a large bowl, combine the flour, curry powder, ginger, ground red pepper, and salt; mix well. Add the lamb chunks and toss until well coated; add the lamb to the soup pot and cook for 6 to 8 minutes, or until browned, stirring occasionally.
- Reduce the heat to medium-low; add the coconut milk and green beans and simmer for 10 to 15 minutes, or until the lamb is fork-tender. Serve immediately.
This becomes a complete meal (a more attractive one, too!) served over a bed of rice and topped with cashew halves.