Richard Kent's Bengal Curry Of Lamb

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 1/2 lbs lamb shoulder, cubed
• 1/4 cup butter, divided
• 2/3 cup onion, finely chopped
• 3 tablespoons preserved gingerroot, finely chopped
• 1/2 teaspoon granulated sugar
• 1/8 teaspoon black pepper
• 2 teaspoons salt
• 2 -3 tablespoons curry powder
• 1/4 teaspoon dried mint, crushed
• 2 cups milk
• 1/2 cup unsweetened coconut milk
• 1/2 cup grated coconut
• 1/2 cup lime juice
• 1/2 cup heavy cream

Recipe

• 1 melt 2 tablespoons butter in a large, heavy pan.
• 2 add onions and cook until softened, about 5 minutes.
• 3 remove and set aside.
• 4 melt remaining butter in same pan.
• 5 brown lamb on all sides.
• 6 return onion to pan.
• 7 add ginger, sugar, pepper, salt, curry powder, mint and milk, and mix well.
• 8 cover, reduce heat to low, and simmer 1 hour.
• 9 stir in coconut and coconut milk.
• 10 cover and simmer 5 minutes.
• 11 slowly stir in lime juice.
• 12 slowly stir in cream (be sure to add this after the lime juice).
• 13 cover and simmer until lamb is tender, 10-15 minutes. do not allow to boil.