Richard Kent'S Bengal Curry Of Lamb Recipe

Name: Richard Kent'S Bengal Curry Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs lamb shoulder, cubed; 1/4 cup butter, divided; 2/3 cup onion, finely chopped; 3 tablespoons preserved gingerroot, finely chopped; 1/2 teaspoon granulated sugar; 1/8 teaspoon black pepper; 2 teaspoons salt; 2 -3 tablespoons curry powder; 1/4 teaspoon dried mint, crushed; 2 cups milk; 1/2 cup unsweetened coconut milk; 1/2 cup grated coconut; 1/2 cup lime juice; 1/2 cup heavy cream

Servings: persons

2 1/2 lbs lamb shoulder, cubed
1/4 cup butter, divided
2/3 cup onion, finely chopped
3 tablespoons preserved gingerroot, finely chopped
1/2 teaspoon granulated sugar
1/8 teaspoon black pepper
2 teaspoons salt
2 -3 tablespoons curry powder
1/4 teaspoon dried mint, crushed
2 cups milk
1/2 cup unsweetened coconut milk
1/2 cup grated coconut
1/2 cup lime juice
1/2 cup heavy cream

1
Melt 2 tablespoons butter in a large, heavy pan.
2
Add onions and cook until softened, about 5 minutes.
3
Remove and set aside.
4
Melt remaining butter in same pan.
5
Brown lamb on all sides.
6
Return onion to pan.
7
Add ginger, sugar, pepper, salt, curry powder, mint and milk, and mix well.
8
Cover, reduce heat to low, and simmer 1 hour.
9
Stir in coconut and coconut milk.
10
Cover and simmer 5 minutes.
11
Slowly stir in lime juice.
12
Slowly stir in cream (be sure to add this after the lime juice).
13
Cover and simmer until lamb is tender, 10-15 minutes. Do not allow to boil.

1168

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 14 ingredients. The key ingredients include: 2 1/2 lbs lamb shoulder, cubed, 1/4 cup butter, divided, 2/3 cup onion, finely chopped, 3 tablespoons preserved gingerroot, finely chopped, and more.

Yes, Richard Kent'S Bengal Curry Of Lamb falls under the Vegetarian 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.

Richard Kent'S Bengal Curry Of Lamb

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