Lamb Curry
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 lbs boneless lamb, cut in 1" cubes
pepper to taste
2 tablespoons cornstarch mixed with 2 tbsp. water
olive oil for sauteing
3 yellow onions, peeled and sliced
4 garlic cloves, crushed
2 cups chicken soup or canned consomme
2 tbs curry powder, or to taste (1-3 tbsp)
1 tablespoon grated fresh ginger
salt

Preparation

1 In a hot frying pan, quickly brown the lamb in a bit of olive oil. Remove the meat and place in 2 quart saucepan, with lid. Saute the onions, along with the garlic in a bit of oil until limp. Add to the lamb. 2 Cover the lamb with stock and add the curry powder, ginger, salt and pepper. Simmer, covered until all is tender, about 1 1/2 hours. Thicken with cornstarch and water mixture.

About


A simplified version of a traditional curry