SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 549.5
  • Total Fat: 19.6 g
  • Cholesterol: 124.6 mg
  • Sodium: 320.7 mg
  • Total Carbs: 46.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 39.9 g

View full nutritional breakdown of Alex's Italian-Thai Basil Curry Lamb Experiment calories by ingredient
Report Inappropriate Recipe

Alex's Italian-Thai Basil Curry Lamb Experiment

Submitted by: AREKU1

Introduction

It started as an Italian Lamb Trattoria recipe. It has evolved into a Thai-inspired curry dish. Whatever you want to call it--It's freikin' awesome! It started as an Italian Lamb Trattoria recipe. It has evolved into a Thai-inspired curry dish. Whatever you want to call it--It's freikin' awesome!
Number of Servings: 6

Ingredients

    1.5 lb Australian Leg of Lamb, boneless, trimmed
    5T Butter
    1T Minced Garlic
    3T All-purpose flour
    1/4c Red Wine
    1/8c chopped onion
    1T fresh chopped parsley
    6-10 leaves fresh basil, chopped (leave 4-5 leaves whole)
    1/2c Chicken Stock
    1/2 t Sea salt salt
    1/2 t Fresh Ground Black Pepper
    1/2 t Paprika
    1 t Oregano, ground
    1 t Curry powder
    1/4 t Turmeric, ground
    1/4 t Cayenne pepper, ground
    1/8 t Cardamom, ground
    2 C Dry Orzo pasta
    4 chicken bouillon cubes

Directions

1. Dice the lamb into 1" chunks.
2. Toss in a bowl with the minced garlic to coat meat.
3. Melt the butter in a 12" skillet on medium heat.
4. Add the meat and cook until browned, about 3-5 minutes, stirring pretty frequently.
5. Sprinkle flour, coat evenly, stir, then turn the heat down to Low for 3 minutes.
6. Add all the rest of the ingredients, (Except the Orzo) and simmer on low heat for about 30-40 minutes.
7. Boil some water for the Orzo. Add chicken bullion. Cook the Orzo.
8. Serve the meat over the Orzo

Number of Servings: 6

Recipe submitted by SparkPeople user AREKU1.






Great Stories from around the Web


Rate This Recipe