Curry of Lamb Breast And Potatoes

Ingredients

• 2 lamb breasts (about 2 3/4 pounds total)
• 2 medium onions, peeled and chopped (2 1/2 cups)
• 2 tablespoons curry powder
• 1 teaspoon chili powder
• 2 tablespoons tomato paste
• 2 apples, unpeeled but cored and coarsely chopped (4 cups)
• 2 ½ teaspoons salt
• 6 medium potatoes (about 2 pounds), peeled and quartered

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    613 calories; 30 grams fat; 13 grams saturated fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 42 grams protein; 141 milligrams cholesterol; 1153 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Remove most of the visible fat from the top of the lamb breasts, leaving the fell, or pink skin, on top. Cut each breast between the ribs. (You should have 12 pieces.)
2. Place the ribs in one layer in a large Dutch-oven-type pot or kettle and cook them, covered, over medium heat for about 20 minutes, turning the pieces occasionally, until they are well browned and crisp and most of the fat has melted from them.
3. Transfer the ribs to a plate and discard the rendered fat. Place the lamb pieces back in the pot with the onions and saute for 1 minute. Add the curry powder, chili powder, tomato paste, apples and salt. Mix well, and add 3 cups of water. Bring to a boil, reduce the heat to low, cover, and boil gently for 30 minutes.
4. Add the potatoes to the pot, and cook for another 30 minutes.
5. Serve immediately, or cool and refrigerate.