"The belly rules the mind."--Spanish Proverb

Lamb Curry and Rice Recipe

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This recipe for Lamb Curry and Rice, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Valerie Egerton
Added: Thursday, November 30, 2006

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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