Indian Curry

Title: Indian Curry
Categories: Janes, O’, Brien
Yield: 1 servings

Lamb shoulder; (diced)
Oil
Onions
Garlic
Splash of wine; (red or
-white)
A bottle of pre-pared sauce;
-such as an Indian
; Korma/Red Curry

Place a small amount of oil into a pan, add diced lamb shoulder – cook
until brown. Then add some onions and a little bit of garlic, cook until
onions have also caramelised to a nice brown colour.

Then add a splash of wine – make sure you use good quality wine (either red
or white) as poor quality wine will result in a poor quality sauce.

Then add a prepared sauce, to your liking – and simmer down the sauce,
according to the prescribed time on the sauce (usually 30 – 40 minutes).

Serve with steamed or boiled rice…

Recipe courtesy Lachlan Bowtell, Meat & Livestock Australia

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.