Hawaiian Lamb Curry Recipe
Ingredients
| Lamb | 4 Pound, cubed | |
| Butter | ||
| Curry powder | 3 Tablespoon | |
| Ginger root pieces | 2 | |
| Celery | 2/3 Cup (16 tbs), diced | |
| Onion | 1 Medium, chopped | |
| Flour | 1 1/3 Cup (16 tbs) | |
| Evaporated milk | 1 2/3 Cup (16 tbs) | |
| Coconut milk | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Saute lamb in butter in heavy skillet.
Add curry powder and gingerroot; stir well.
Pour off fat; add celery, onion and enough water to cover.
Cook for 1 hour or until tender.
Blend flour and evaporated milk; add to lamb mixture with salt and pepper.
Add additional curry powder if needed.
Add coconut milk; place over low heat until heated through.
Do not boil.
Remove gingerroot.
Serve over rice with mango chutney, chives, peanuts, crushed bacon, chopped ham, chopped hard-cooked eggs, shredded coconut, lime rind and fresh pineapple spears.
Add curry powder and gingerroot; stir well.
Pour off fat; add celery, onion and enough water to cover.
Cook for 1 hour or until tender.
Blend flour and evaporated milk; add to lamb mixture with salt and pepper.
Add additional curry powder if needed.
Add coconut milk; place over low heat until heated through.
Do not boil.
Remove gingerroot.
Serve over rice with mango chutney, chives, peanuts, crushed bacon, chopped ham, chopped hard-cooked eggs, shredded coconut, lime rind and fresh pineapple spears.
Chef
