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City of Portland
Lamb Curry

3 tablespoons all-purpose flour
1/8 teaspoon pepper
2 pounds boneless lamb chuck roast, all visible fat discarded, cut into cubes
2 teaspoons canola or corn oil
3 cups water
1/2 cup finely chopped onion
1/2 cup unsweetened applesauce
2 to 3 teaspoons curry powder
2 teaspoons fresh lemon juice


In a medium shallow dish, stir together the flour and pepper. Add the lamb, a few pieces at a time, turning to coat and gently shaking off any excess. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the lamb for about 5 minutes, or until browned on all sides, stirring occasionally. Using a slotted spoon, transfer the lamb to a plate. Pour off the excess fat. Wipe the skillet clean with paper towels. Return the lamb to the skillet. Stir in the remaining ingredients except the lemon juice. Simmer, covered, for 1 hour, or until the lamb is tender, stirring occasionally. Just before serving, stir in the lemon juice. (Per serving) Calories: 175 Total fat: 7.5g Saturated: 2.5g Trans: 0.0g Polyunsaturated: 1.0g Monounsaturated: 3.5g Cholesterol: 65mg Sodium: 62mg Carbohydrates: 5g Fiber: 1g Sugars: 2g Protein: 20g Calcium: 21mg Potassium: 282mg 1/2 other carbohydrate 3 lean meat

Source: www.epicurious.com