Recipe: Lamb Curry with Condiments
For 6 Persons
Category: Meat
3 lb Boneless lamb shoulder; in
-1 to 1-1/2 inch chunks
1/2 c All-purpose flour
2 Cloves garlic; minced
2 lg Onions; chopped med-fine
3/4 c Unsalted butter
2 lg Apples; unpeeled, cored,
-cut in 1/2 inch cubes
3 tb Curry powder; to taste
1/4 c Packed dark brown sugar
1/3 c Raisins
2 tb Worcestershire sauce
2 Lemons; unpeeled, thinly
-sliced; seeds removed
1/4 c Sweetened; shredded coconut
3/4 c Chopped black walnuts
1/2 ts Grated lime peel
2 ts Salt; or to taste
2 c Water
Hot cooked rice
Condiments: sieved
-hardcooked eggs; chutney,
-peanuts, sweetened flaked
-or shredded coconut;
-raisins, grated lemon or
-lime peel; pineapple
-chunks; sliced bananas
Be sure to use only the very freshest curry powder, preferably an imported
powder (purchase at a specialty shop) or one you've made yourself.
Grocery-store brands are often terrible stale and contain far too much
turmeric. Dredge lamb in flour; set aside. Combine garlic, onions & butter
in very large skillet, stir over medium heat until onions are lightly
browned. Add floured lamb; cook until lightly browned all over, stirring as
needed. Add apples, curry powder, brown sugar, raisins, Worcestershire,
lemon slices, coconut, black walnuts, lime peel, salt & water. Bring to
boil, reduce heat to low, cover & simmer 1 hour until meat is tender. Serve
with rice and your choice of condiments. Makes 6 servings.
From the
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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