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East Indian Curry

Submitted by happyzhangbo

.

YIELD

6 servings

PREP

10 min

COOK

5 min

READY

15 min

Ingredients

2

TABLESPOONS BUTTER

2

SLICES ONIONS *

3

TABLESPOONS CURRY POWDER

1 ½

POUNDS LAMB
or beef, cubed

1

EACH BAY LEAVES *

2

EACH TOMATOES, CANNED WITH JUICE

1

PINCH SAFFRON THREADS *

3

EACH CARDAMOM SEEDS *

1

CLOVE GARLIC

3

WHOLE CLOVES *

1

EACH CINNAMON STICKS
broken in pieces *

1

TEASPOON GINGER ROOT
shaved

1

TABLESPOON LEMON JUICE

1

X SALT
to taste *

1

X RED HOT PEPPER SAUCE
optional, use sparingly for a hotter curry *

Directions

Melt butter in large iron skillet; add onions and sauté 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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 161g (5.7 oz)

Amount per Serving

Calories 310 68% of calories from fat

% Daily Value *

Total Fat 24g 36%

Saturated Fat 12g 59%

Trans Fat 0g

Cholesterol 85mg 28%

Sodium 165mg 7%

Total Carbohydrate 1g 1%

Dietary Fiber 1g 6%

Sugars g

Protein 42g

Vitamin A 4% • Vitamin C 9%

Calcium 4% • Iron 16%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Low Carb