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  Added: Sep 18, 2007  •  Visited (322)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lamb Curry
What You Need:
  • 1 cup water
  • 1½ pounds boneless lamb for stew cut in 1-inch pieces
  • ½ cup diced onion
  • 1½ cups sliced tart apples
  • tablespoons curry powder
  • 1/8 teaspoon cinnamon
  • 1/8teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon allspice
  • 1 to 2 cups milk
  • ¼ cup lard or drippings
  • 6 tablespoons enriched flour
  • 2 teaspoons salt
  • Few grains red pepper
  • 3 cups cooked rice
  • Curry accompaniments: shredded coconut, peanuts, chutney, raisins

  • How To Cook:
    1. Add water to lamb; cover tightly and cook slowly on top of range, or in preheated 300°F oven until meat is almost done, about 1 hour.

    2. Add onion, apples and spices; continue cooking until meat is tender and onion are done, about 20 minutes. Drain.

    3. Add enough milk to cooking liquid to make 3 cups; make white sauce from lard or drippings, flour, cooking liquid and milk.

    4. Add white sauce to lamb mixture; cook slowly until heated through.

    5. Serve on hot rice with accompaniments of shredded coconut, chopped peanuts, chutney or raisins.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Herbs & Spices » Curry
    Dish » Main Courses

     





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