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Title: Lamb Curry with Condiments Categories: Meat Yield: 6 Servings 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. |