Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 pounds boneless lean lamb cut into 1-inch cubes*
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 to 3 teaspoons curry powder
- 1 teaspoon salt
- 1 large clove garlic, minced
- 1 medium apple, peeled, cored, and chopped
- 1 medium onion, chopped
- 1 1/2 cups chicken broth
- 2 tablespoons sherry (optional)
- 3 cups hot cooked rice
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Directions
Brown lamb in hot oil in heavy saucepan with tight-fitting lid until brown on all sides. Stir in tomato paste, curry, salt, garlic, apple, onion, broth and sherry. Cover; simmer 1 to 1-1/2 hours or until meat is fork-tender. Stir occasionally and add water, if needed. If sauce is thin at end of cooking period, thicken with 1 to 2 teaspoons cornstarch dissolved in 2 tablespoons water. Adjust seasonings, if necessary. Spoon over beds of fluffy rice.
Serve curry with side dishes of chopped peanuts, chutney, diced hard-cooked eggs, shredded coconut and raisins, if desired.