mg_2204
01-25-2005, 01:05 PM
Made this tonight and it's already a family's favourite!
LAMB RHOGAN
4 servings
Per serving:
350 calories
16 g of fat
31 g protein
20 g carbs
Ingredients:
1 tbsp (15 ml) of safflower oil
1 1/4 lb (550 g) lean lamb fillet, fat removed, and cubed
1 large onion, diced
2 cloves garlic, crushed
*1 tbsp (15 ml) hot curry powder
1 tsp (5 ml) turmeric
**1/2 pint (275 ml) I think that's about 1 cup - hot lamb stock
1 can (14 oz - 400 g) chopped tomatoes
4 oz (100 g) potato, peeled and diced
8 oz (225 g) carrots, diced
1 oz (25 g) sultanas
Heat the oil in a large saucepan, add the lamb, onion and garlic and cook for 5 minutes until browned. Stir in the curry powder and turmeric and cook for 1 minute, stirring continuously. Stir in the stock and tomatoes, cover and simmer for 40 minutes, or until the lamb is tender. Stir in the potato, carrot and sultanas. Cover and simmer for 15 minutes. Cook, uncovered for a further 15 minutes. Serve with a green salad.
A good curry should not have a watery sauce so cooking 15 minutes uncovered for the last 15 minutes should reduce the sauce and make it coat all ingredients.
PICTURE : My family loves bread. Especially when it comes to casseroles, I must make sure they have enough sauce to dip their bread in. It's important to know the original recipe doesn't make that much; I just have a fussy bunch over here, that's all ;)
* You can always use less if you want, or go for the mild curry powder.
** I don't like lamb stock so I used chicken stock. Was great tasting!
http://img.photobucket.com/albums/v138/mg_2204/IMG_0039.jpg
Enjoy!
LAMB RHOGAN
4 servings
Per serving:
350 calories
16 g of fat
31 g protein
20 g carbs
Ingredients:
1 tbsp (15 ml) of safflower oil
1 1/4 lb (550 g) lean lamb fillet, fat removed, and cubed
1 large onion, diced
2 cloves garlic, crushed
*1 tbsp (15 ml) hot curry powder
1 tsp (5 ml) turmeric
**1/2 pint (275 ml) I think that's about 1 cup - hot lamb stock
1 can (14 oz - 400 g) chopped tomatoes
4 oz (100 g) potato, peeled and diced
8 oz (225 g) carrots, diced
1 oz (25 g) sultanas
Heat the oil in a large saucepan, add the lamb, onion and garlic and cook for 5 minutes until browned. Stir in the curry powder and turmeric and cook for 1 minute, stirring continuously. Stir in the stock and tomatoes, cover and simmer for 40 minutes, or until the lamb is tender. Stir in the potato, carrot and sultanas. Cover and simmer for 15 minutes. Cook, uncovered for a further 15 minutes. Serve with a green salad.
A good curry should not have a watery sauce so cooking 15 minutes uncovered for the last 15 minutes should reduce the sauce and make it coat all ingredients.
PICTURE : My family loves bread. Especially when it comes to casseroles, I must make sure they have enough sauce to dip their bread in. It's important to know the original recipe doesn't make that much; I just have a fussy bunch over here, that's all ;)
* You can always use less if you want, or go for the mild curry powder.
** I don't like lamb stock so I used chicken stock. Was great tasting!
http://img.photobucket.com/albums/v138/mg_2204/IMG_0039.jpg
Enjoy!