Lamb Curry With Condiments
By: Anonymous
Published: Tuesday, December 15, 2009 - 11:37pm

Ingredients




3 pounds Boneless lamb shoulder, in 1 to 1-½ inch chunks
1/2 cup All-purpose flour
2 Cloves garlic, minced
2 lrg Onions, chopped med-fine
3/4 cup Unsalted butter
2 inches lrg Apples, unpeeled, cored, cut  ½ inch cubes
3 tablespoons Curry powder, to taste
1/4 cup Packed dark brown sugar
 cup Raisins
2 tablespoons Worcestershire sauce
2 Lemons, unpeeled, thinly sliced, seeds removed
1/4 cup Sweetened, shredded coconut
3/4 cup Chopped black walnuts
1/2 teaspoon Grated lime peel
2 teaspoons Salt, or to taste
2 cups Water
Hot cooked rice
Condiments: sieved hardcooked eggs, chutney, 
Preparation

1 Be sure to use only the very freshest curry powder, preferably an imported powder (purchase at a specialty shop) or one you've made yourself. 2 Grocery-store brands are often terrible stale and contain far too much turmeric. Dredge lamb in flour; set aside. Combine garlic, onions & butter in very large skillet, stir over medium heat until onions are lightly browned. Add floured lamb; cook until lightly browned all over, stirring as needed. Add apples, curry powder, brown sugar, raisins, Worcestershire, lemon slices, coconut, black walnuts, lime peel, salt & water. Bring to boil, reduce  3 Makes 6 servings. 


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Tags:

meatspices 


Yield:




6.0 servings





Added:

    Tuesday, December 15, 2009 - 11:37pm  


Creator: 

Anonymous 










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Preparation

 1  Be sure to use only the very freshest curry powder, preferably an imported powder (purchase at a specialty shop) or one you've made yourself.  2  Grocery-store brands are often terrible stale and contain far too much turmeric. Dredge lamb in flour; set aside. Combine garlic, onions & butter in very large skillet, stir over medium heat until onions are lightly browned. Add floured lamb; cook until lightly browned all over, stirring as needed. Add apples, curry powder, brown sugar, raisins, Worcestershire, lemon slices, coconut, black walnuts, lime peel, salt & water. Bring to boil, reduce   3  Makes 6 servings. 


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