Lamb Curry Recipe
Do you want one awesome recipe idea to attempt today? This Lamb Curry is too tasty to be passed up, so make a special note of it it. A yummy Side Dish dish that I recommend to my friends is this recipe of Lamb Curry. Trust me! I am saying that you must try this Lamb Curry.
Ingredients
14 cup butter or margarine
1 medium onion, chopped (about 1/2 cup)
1/4 cup chopped green pepper
1/4 cup chopped celery
1 apple, pared and thinly sliced
1 to 2 teaspoons curry powder
1/4 to 2 teaspoon salt
1/4 cup all purpose flour
2 cups chicken broth
2 cups cubed cooked lamb
Directions
Melt butter in large saucepan.
Cook and stir onion, green pepper, celery and apple in butter until onion is tender.
Stir in curry powder, salt and flour.
Cook over low heat, stirring constantly, until mixture is hot.
Remove from heat; stir in broth.
Heat, stirring constantly, until broth boils.
Boil and stir I minute.
Stir in meat.
Cook, stirring occasionally, until hot, about 10 minutes.
(To serve immediately, see below.) Pour into 1 quart freezer container.
Cool quickly.
Cover, label and freeze.35 minutes before serving, remove Lamb Curry from freezer.
Have ready: 3 cups hot cooked rice; chopped peanuts; hard cooked eggs and chutney for accompaniments.
Dip container of curry into very hot water just to loosen.
Place 1/2 cup water and frozen block in 3 quart saucepan.
Cover tightly; heat over medium heat, turning occasionally, until hot and bubbly, about 30 minutes.
Serve on rice.
Pass peanuts, hard cooked eggs and chutney.
To Serve Immediately: Serve on 3 cups hot cooked rice.
Pass chopped peanuts, hard cooked eggs and chutney.
Cook and stir onion, green pepper, celery and apple in butter until onion is tender.
Stir in curry powder, salt and flour.
Cook over low heat, stirring constantly, until mixture is hot.
Remove from heat; stir in broth.
Heat, stirring constantly, until broth boils.
Boil and stir I minute.
Stir in meat.
Cook, stirring occasionally, until hot, about 10 minutes.
(To serve immediately, see below.) Pour into 1 quart freezer container.
Cool quickly.
Cover, label and freeze.35 minutes before serving, remove Lamb Curry from freezer.
Have ready: 3 cups hot cooked rice; chopped peanuts; hard cooked eggs and chutney for accompaniments.
Dip container of curry into very hot water just to loosen.
Place 1/2 cup water and frozen block in 3 quart saucepan.
Cover tightly; heat over medium heat, turning occasionally, until hot and bubbly, about 30 minutes.
Serve on rice.
Pass peanuts, hard cooked eggs and chutney.
To Serve Immediately: Serve on 3 cups hot cooked rice.
Pass chopped peanuts, hard cooked eggs and chutney.
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