Cajun Lamb Curry Recipe
Ingredients
- 1 1/2 tsp Grnd turmeric ⓘ
- 1 1/4 tsp White pepper ⓘ
- 1 tsp Grnd fenugreek, optional ⓘ
- 1 tsp Grnd ginger
- 1 tsp Grnd red Cayenne pepper ⓘ
- 3/4 tsp Grnd coriander ⓘ
- 1/2 tsp Grnd cumin
- 1/2 tsp Black pepper ⓘ
- 1/2 tsp Dry sweet basil leaves ⓘ
- 2 lb Boneless lamb ⓘ
- 1/2 lb Unsalted butter, melted ⓘ
- 4 1/2 c. Minced onions in all ⓘ
- 1/4 lb Margarine, melted ⓘ
- 1/2 c. Fresh Jalapeno peppers, chopped (if you have to use pickled ones, rinse as much vinegar from them as possible) ⓘ
- 2 Tbsp. Grnd red pepper, (Cayenne) ⓘ
- 1 Tbsp. Grnd ginger ⓘ
- 1 tsp Grnd cumin
- 1 tsp Grnd coriander ⓘ
- 1 c. Green bell peppers, minced ⓘ
- 1/4 c. Curry pwdr ⓘ
- 1/2 lb Unsalted butter, softened ⓘ
- 1 lrg , overripe banana, mashed ⓘ
- 1 med Unpeeled apple, minced ⓘ
Instructions
- Combine the seasoning mix ingredients in a bowl; mix well.
- Remove most of the fat from the lamb and cut the lamb into 2 inch cubes.
- Toss the lamb with the seasoning mix and set aside.
- In a 13x9 inch roasting pan , combine the melted butter, 2 1/2 c. of onions, the margarine, 1/4 c. of the jalapeno peppers, the red pepper, ginger, cumin and coriander; mix well.
- Bake at 350 degrees F on the floor of the ovenuntil the onions are dark brown but not burned, about 30 - 40 min.
- Remove from the oven; stir in the remaining2 c. of onions, the bell peppers, the remaining 1/4 c. of jalapeno peppers, the curry pwdr and the softened butter, stirring well till well combined.
- Place in the middle rack of the oven and bake 20 min.
- Remove pan from oven; fold in the lamb, bananas, cream of coconut, pecans and raisins.
- Return to the oven and bake 2hrs more,stirring every 30 min or possibly so.
- Serve immediately.
- To serve, spoon 3/4 c. of rice around the edges of each serving plate and mound about 1 1/4 c. lamb curry in the centre.
- Dave - Pom in Kiwi land
Nutrition & Diet Analysis (per serving)
1507
kcal
75% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).