Orchard Lamb Curry
Photo by: Special*Dark via Flickr
The apples in this curry help to thicken the sauce. The bananas mellow the flavor of the curry powder.
ingredients:
4 tablespoons olive oil
3 pounds lamb shoulder, cut in 2-inch cubes
2 onions, coarsely chopped
6 cloves of garlic, minced
1 piece of fresh ginger (1x1-inch), peeled and minced
2 Granny Smith apples, cut into 1/2-inch cubes
2 underripe bananas, sliced in rounds 1/4-inch thick
5 tablespoons flour
8 tablespoons curry powder
2 teaspoons nutmeg
1 teaspoon cardamom
1 teaspoon salt
2 cinnamon sticks, each about 3 inches long
5 cups chicken broth
1/2 cup nonfat plain yogurt
1/2 cup chopped parsley
3 pounds lamb shoulder, cut in 2-inch cubes
2 onions, coarsely chopped
6 cloves of garlic, minced
1 piece of fresh ginger (1x1-inch), peeled and minced
2 Granny Smith apples, cut into 1/2-inch cubes
2 underripe bananas, sliced in rounds 1/4-inch thick
5 tablespoons flour
8 tablespoons curry powder
2 teaspoons nutmeg
1 teaspoon cardamom
1 teaspoon salt
2 cinnamon sticks, each about 3 inches long
5 cups chicken broth
1/2 cup nonfat plain yogurt
1/2 cup chopped parsley
directions:
1. Heat oil in a large, heavy pot over medium-high heat. Add lamb cubes in small batches to brown. Continue until all lamb is finished. Remove to a bowl and set aside.
2. In the same pot, using oil from the lamb and adding more olive oil, if necessary, add onions, garlic, ginger, apples and bananas. Saute over medium heat until tender and lightly colored, about 10 minutes, stirring often.
3. Sprinkle with flour, curry powder, nutmeg, cardamom and salt. Add cinnamon sticks. Combine well. Cook 5 minutes, stirring constantly.
4. Return lamb to the pot and add broth. Mix well. Bring mixture to a boil over medium-high heat; lower heat, cover and simmer for 1 hour, stirring occasionally.
5. Remove curry from heat and slowly stir in the yogurt and parsley. Serve warm over rice.
KITCHEN COUNTER:
Serves 8: Per serving (without rice) 438 calories, 22g fat, 102mg cholesterol.
Next up: Curried Turkey Pot Pie
