- 1 1/2 cups long-grain white rice
- 1 pound cooked lamb, fat-trimmed
- 1 teaspoon salad oil
- 1 cup chopped onion
- 2 cloves garlic, pressed or minced
- 2 tablespoons curry powder
- 1/2 teaspoon ground cumin
- 1 3/4 cups chicken broth
- 2 tablespoons cornstarch
- Salt and cayenne
- 1 firm-ripe banana (6 oz.), diced
- 1 cup plain nonfat yogurt
- 2/3 cup chutney
- 1 cup diced cucumber
- 1/2 cup dried currants
- calories 809
- caloriesfromfat 13 %
- protein 44 g
- fat 12 g
- satfat 3.9 g
- carbohydrate 128 g
- fiber 4.1 g
- sodium 631 mg
- cholesterol 104 mg
How to Make It
In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Reduce heat to low, cover, and simmer until rice is tender to bite, 10 to 15 minutes longer.
Cut the lamb into strips about 1/4 inch thick.
In a 5- to 6-quart pan over medium heat, combine oil, onion, and garlic; stir often until onion begins to brown lightly, 6 to 7 minutes.
Add curry powder and cumin and stir until spices are fragrant, about 30 seconds.
Stir in meat. Add 1 1/2 cups broth and bring to a boil over high heat. Mix cornstarch and 1/4 cup broth. Stir into pan and stir until boiling resumes. Add salt and cayenne to taste. Spoon curry into a bowl.
Place condiments - banana, yogurt, chutney, cucumber, and currants - in small bowls. Serve curry with rice and condiments to add to taste.
Note: Cooked chicken can be substituted for the lamb; increase total broth to 2 1/2 cups.
"My mother was a very good cook," says Will Bucklin, winemaker at King Estate Winery in Eugene, Oregon. "Fortunately, she forced us to eat a lot of foods we didn't want. I was the youngest in the family. A way to get back at my siblings when they teased me was to eat food they hated and pretend I liked it. One of my real favorites, though, was lamb curry. I loved it because it filled the house with smells of garlic, cumin, and curry spices. She made it from meat left over from a roast leg of lamb."