Richard Kent's Bengal Curry of Lamb Recipe

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Richard Kent's Bengal Curry of Lamb
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 517.69 Kcal (2167 kJ)
Calories from fat 296.82 Kcal
% Daily Value*
Total Fat 32.98g 51%
Cholesterol 158.52mg 53%
Sodium 943.51mg 39%
Potassium 883.71mg 19%
Total Carbs 12.13g 4%
Sugars 6.23g 25%
Dietary Fiber 2.06g 8%
Protein 42.27g 85%
Vitamin C 9mg 15%
Vitamin A 0.1mg 3%
Iron 6.6mg 37%
Calcium 151.4mg 15%
Amount Per 100 g
Calories 138.65 Kcal (580 kJ)
Calories from fat 79.49 Kcal
% Daily Value*
Total Fat 8.83g 51%
Cholesterol 42.45mg 53%
Sodium 252.69mg 39%
Potassium 236.67mg 19%
Total Carbs 3.25g 4%
Sugars 1.67g 25%
Dietary Fiber 0.55g 8%
Protein 11.32g 85%
Vitamin C 2.4mg 15%
Iron 1.8mg 37%
Calcium 40.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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