East Indian Curry Recipe

Name: East Indian Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons butter, 2 slices onions, 3 tablespoons curry powder, 1 1/2 pounds lamb cubed, or beef, and more.

Yes, East Indian Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

East Indian Curry

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