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Lamb Curry Recipe

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This recipe for Lamb Curry, by , is from The Mackedon Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michon Mackedon


2-3 pounds of cubed lamb (I cut up a small roast)
flour to dust the lamb
2 tbs. vegetable oil
2 tbs. butter onion
2 apples, chopped
3 cloves garlic
1 tbs. chopped ginger
4 tbs. curry powder
dash cumin
dash turmeric
dash of garam masala if you have it
dash powdered ginger
4 cups broth (I use 2 chicken; 2 beef)
Chopped peanuts
Yogurt or Tzatziki sauce
Baker's coconut

Dust the lamb cubes with flour and brown in a mix of oil and butter
Add the onion, garlic, chopped apple and sautee for about 6 minutes.

Sprinkle with the spices and add the broth to the pan.

Cover and simmer for about 1 hour, stirring occasionally to prevent sticking.
Taste for strength of curry flavor and add more spice as desired. Skim any excess fat.

Serve over steamed rice. Pass the condiments (peanuts, yogurt, coconut, chutney).

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"You don't need a silver fork to eat good food." --Paul Prudhomme




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