Curry Superbe Recipe
Ingredients
| Cooking oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Flour | 1/4 Cup (16 tbs) | |
| Curry powder | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Beef broth | 2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| 1 1/2 lbs. boneless lamb shoulder, cut in 1 in. cubes | ||
| Apple | 1 Medium, sliced | |
| Seedless raisins | 1/3 Cup (16 tbs) | |
| 1/4, cup chutney | ||
| Slivered almonds | 1/4 Cup (16 tbs) | |
Directions
5 minutes.
Blend in a mixture of the flour, curry powder, and salt; heat until bubbly.
Stir in the broth and lemon juice and cook until thickened, stirring constantly.
Sprinkle sugar over lamb and cook in a large heavy skillet until browned on all sides.
Add apple slices; cover and cook 5 minutes.
Add the curry sauce to skillet and stir in the raisins, chutney, and almonds.
Cover; cook 1 hour.
Serve over hot cooked rice with accompaniments such as pimiento stuffed olives, chutney, kumquats, sieved egg yolks, sliced green pepper, and toasted flaked coconut.
Blend in a mixture of the flour, curry powder, and salt; heat until bubbly.
Stir in the broth and lemon juice and cook until thickened, stirring constantly.
Sprinkle sugar over lamb and cook in a large heavy skillet until browned on all sides.
Add apple slices; cover and cook 5 minutes.
Add the curry sauce to skillet and stir in the raisins, chutney, and almonds.
Cover; cook 1 hour.
Serve over hot cooked rice with accompaniments such as pimiento stuffed olives, chutney, kumquats, sieved egg yolks, sliced green pepper, and toasted flaked coconut.
Chef
