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Title: Lamb Curry Categories: Lamb Yield: 10 Servings 2 tb Butter or margarine 4 lb Lamb; cut in 1/2" cubes 4 md Onion; chopped 2 ts Garlic; minced 1/4 c Curry powder 1/2 ts Salt 1 cn (28 oz.) tomatoes; drain and -broken up 1 cn (6 oz.) tomato paste 4 c Water 1 cn (16 oz.) garbanzo beans; -drained 1 c Dried apricots Melt butter in a heavy 6-quart pot over medium-high heat. Add half the lamb; cook, stirring 2 or 3 times, 4 minutes or until meat loses its pink color. Remove to bowl with slotted spoon. Repeat with remaining lamb. Pour off all but 1/2 cup drippings. Add onions and garlic to pot and cook about 4 minutes, stirring once, until lightly browned. Stir in curry powder and salt. Reduce heat to low and cook 3 minutes to develop flavor. Add tomatoes, tomato paste, water and the lamb along with any accululated juices. Cover and bring to a simmer over medium heat. Simmer 40 minutes, stirring 2 or 3 times. Stir in remaining ingredients; simmer covered 20 minutes more or until meat is tender. NOTES : You can buy a 8 pound leg of lamb and have the meat cutter bone a= nd trim it. Posted to recipelu-digest by Nesb2 |