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Lamb Curry and Rice Recipe

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This recipe for Lamb Curry and Rice is from International Women's Club of Pristina 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:  
1 kg. lamb
salt and garlic to taste
1 stock cube
onion
curry powder
2 fresh tomatoes (skins removed)
5 curry leaves
10 whole coriander seeds
2 cubed potatoes
Directions:
Directions:
Boil lamb pieces with salt, garlic and stock cube until tender. Cut lamb into cubes and fry in a little oil with onion, 1/2 tsp. Hot Vindaloo curry powder, 1/2 tsp. Jamaican curry powder. Add 2 chopped fresh tomatoes (skin removed) and enough water to cover the meat. When mixture comes to a boil add 10 whole coriander seeds, then add 2 cubed potatoes and simmer until done. Some of these measurements are approximate, so please adjust to your taste. For the rice... wash and drain water off 2 cups rice. In a rice cooker fry in small amount of oil some garlic, onion, curry powder and salt to taste. Add rice and diced peas and carrots. Serve curry over rice.

 

 

 

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