Curry is something that’s not popular among my friends and I don’t know why. I love curry. True that it’s quite spicy, but I love the nutty flavor of it! It’s something that tastes ordinarily great that I always find myself having second servings. But this dish? They absolutely loved this! Our friends over at Mr. Food have this to say about this recipe:
“Coconut milk and curry powder are the secret ingredients that make this lamb stew so succulent and satisfying. You won’t believe how tender the lamb is, especially without a long cooking time.”
This is what I was actually talking about! The cooking time for this is not that long compared to other lamb dishes, but when you take a bite of the lamb, it tastes so tender than it feels as if it’s been cooked for hours. The sauce also tastes good and just goes well with lamb meat.
Ingredients:
1 tablespoon Land O Lakes butter
2 medium onions, chopped
3 garlic cloves, minced
2 tablespoons Gold Medal all-purpose flour
2 tablespoons McCormick curry powder
1/4 teaspoon McCormick ground ginger
1/4 teaspoon McCormick ground red pepper
1 teaspoon Morton salt
2 pounds Tyson boneless leg of lamb, cut into 1-inch chunks
1 (15-ounce) can Silk coconut milk
1 (9-ounce) package Green Giant frozen cut green beans, thawed
Instructions:
In a soup pot, melt the butter over medium heat. Add the onions and garlic and saute for 3 to 4 minutes, or until tender, stirring occasionally.
Meanwhile, in a large bowl, combine the flour, curry powder, ginger, ground red pepper, and salt; mix well. Add the lamb chunks and toss until well coated.
Add the lamb to the pot and cook for 6 to 8 minutes, or until browned, stirring occasionally.
Reduce the heat to medium-low; add the coconut milk and green beans and simmer for 10 to 15 minutes, or until the lamb is fork-tender. Serve immediately.
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Quick Tip: Serve over hot rice.
Thanks again to Mr. Food for this amazing recipe.