Curried Lamb On Rice Recipe
Ingredients
| 1 Pound Lean Lamb, Cubed, Trimmed Of Fat | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Margarine | 1 Tablespoon | |
| Curry powder | 2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| 1/4. Teaspoon Ground Ginger | ||
| Tomato | 1 Medium, chopped | |
| Flour | 1 1/2 Tablespoon | |
| 1 Cube Beef Bouillon | ||
| Boiling water | 1 Cup (16 tbs) | |
| Carrot | 1/2 Cup (16 tbs), grated | |
| Cooked rice | 2 Cup (16 tbs) | |
Directions
1. Brown lamb, onion, and garlic in margarine.
2. Add curry powder, salt, ginger, tomato, and flour. Mix well. Dissolve bouillon cube in water; stir into meat.
3. Cover and simmer 30 to 40 minutes or until lamb is tender. Stir occasionally.
4. Toss rice with grated carrot.
2. Add curry powder, salt, ginger, tomato, and flour. Mix well. Dissolve bouillon cube in water; stir into meat.
3. Cover and simmer 30 to 40 minutes or until lamb is tender. Stir occasionally.
4. Toss rice with grated carrot.
Chef
