Easy Lamb Curry Recipe
Ingredients
| Flour | 1 Tablespoon | |
| Curry powder | 1 Teaspoon | |
| 1 tablespoon acceptable vegetable oil | ||
| Onion | 3 Tablespoon, chopped | |
| Celery | 1 Cup (16 tbs), diced | |
| 2 cups homemade Beef Broth or commercial low-sodium variety | ||
| Ketchup | 1/4 Cup (16 tbs) | |
| 2 cups diced cooked lamb | ||
| Chopped | 1/2 Cup (16 tbs), unpeeled | |
| Rice | 2/3 Cup (16 tbs), uncooked | |
Directions
In a small bowl, combine flour and curry powder.
Set aside.
Place oil in a skillet over medium-high heat.
Add onions and celery and saute lightly.
Stir in flour mixture and blend until smooth.
Add broth and ketchup.
Reduce heat, cover and simmer about 1 hour, stirring occasionally.
Add lamb and apple.
Simmer another 20 minutes.
Cook rice according to package directions, omitting salt and butter or margarine.
Place 1/2 cup rice in each of four shallow bowls.
Spoon lamb mixture evenly over rice.
Set aside.
Place oil in a skillet over medium-high heat.
Add onions and celery and saute lightly.
Stir in flour mixture and blend until smooth.
Add broth and ketchup.
Reduce heat, cover and simmer about 1 hour, stirring occasionally.
Add lamb and apple.
Simmer another 20 minutes.
Cook rice according to package directions, omitting salt and butter or margarine.
Place 1/2 cup rice in each of four shallow bowls.
Spoon lamb mixture evenly over rice.
Chef
