Richard Kent's Bengal Lamb Curry

Course : Curry
Serves: 4
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2 1/2 pounds lean lamb shoulder
1 tablespoon butter
2/3 cup onion -- finely chopped
2 tablespoons vegetable oil
3 tablespoons crystallized ginger -- or preserved, chopped
1/2 teaspoon sugar
1/8 teaspoon pepper
2 teaspoons salt
2 tablespoons curry powder -- to 3 tbsp
1/4 teaspoon mint -- crushed
2 cups milk
1/2 cup coconut milk -- fresh or frozen
1/2 cup coconut -- freshly grated
1/2 cup lime juice
1/2 cup cream

Preparation / Directions:

Cut lamb into 1-inch cubes, removing the bones and fat. Melt butter in a large heavy pan. Add the onions and cook until tender, about 5 minutes. Remove with a slotted spoon and set aside. Add oil to the pan and brown the lamb in it. Return the onions and add ginger, sugar, pepper, salt, curry powder, mint and milk. Mix well. cover and simmer over low heat 1 hour. Add coconut milk and coconut. Cover and cook 5 minutes. Gradually stir in the lime juice and cream, adding them alternately. Cook without boiling 10 to 15 minutes or until lamb is tender.

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