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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lamb Curry Recipe

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This recipe for Lamb Curry is from The Schnauzer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. Butter
3 large Apples, pared, cored, and sliced
1 Onion, sliced
1 clove Garlic
2 - 3 Tbsp. Flour
1 Tbsp. Curry Powder
1 Tbsp. Lemon Juice
2 cups Meat Stock or Bouillon
1 tsp. Gravy Flavoring (or left over gravy)
Grated Rind of 1/2 Lemon
1/2 cup Raisins
3 whole Cloves
2 cups leftover Lamb
Directions:
Directions:
Saute apples, onion, and garlic in butter until golden brown. Remove garlic. Add flour and curry powder, blending well. Combine lemon juice, meat stock (or bouillon), and gravy. Gradually stir into apples. Stir in grated lemon rind, raisins and cloves. Cover and simmer for 30 minutes. Add leftover lamb. Heat thoroughly. Serve with rice on a hot platter with side dishes of: chutney (such as Major Greys Chutney), chopped peanuts, shredded coconut, bacon bits, etc.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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