Lamb Curry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lb. Shoulder lamb chops
6 medium onions or 3 large onions
1/3 lb. butter
1/4 c. flour
4 T. sweet curry powder
1 T. ginger
3 T. paprika
2 c. water
2 1/2 c. orange juice
1/4 c, tomato paste
5 T. sugar
1 T cornstarch
3 T. oil
3 T. butter
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Directions: |
Directions:Make Roux: melt 1/3 c. butter in a heavy saucepan. Add the flour and cook stirring constantly until in changes color and the starch is out of it. Add the curry, ginger and paprika and cook until well blended. Add 1 c. water and mix into a sauce. Add the orange juice, 1/4 c. tomato paste and stir until incorporated. Add the 2nd c. water. Add the sugar and stir until well incorporated. Taste. It should be a touch sweet and spicy. If not add more sugar or curry to taste. Simmer on low for 15 minuets to reduce and thicken. If you feel it is not thick enough to coat the lamb add 1 T or cornstarch that you mixed with a little water. Add to sauce while the sauce is boiling stirring until completely incorporated. Set sauce aside.
Cut the chops into two pieces. In a frying pan add the oil and heat. Sprinkle lamb with salt and pepper. Brown the lamb and set into 3 quart baking dishes in a single layer. Slice the onions, not too thin. Add butter to the pan that the lamb was cooked in. Add the onions and saute lightly, just until slightly transparent. Divide the onions over the lamb in the baking dishes. Spoon the sauce over the onions. Let sit for 30 min. for the flavors to set.Cover lightly with foil and bake at 350 degrees approximately 20 min. Remove the foil and bake 10 min longer. Serve over rice.
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:hour and half |
Personal
Notes: |
Personal
Notes: Can be made ahead and frozen. The sauce gets stronger as it sits. If you don't want it to spicy freeze the sauce separately and sauce before baking. Can use the same recipe for chicken.
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