Lamb Curry Lori Anne Lord
¼ cup butter 2
tsp garlic minced
1 cup chopped onion 2
tsp mustard
¼ cup chopped bell pepper 2
tsp ground cumin
¼ cup chopped celery 2
tsp turmeric
1 apple diced 1½
tsp ground cardamom
1 tsp salt 2
cups chicken broth
¼ cup flour 2
cups cubed lamb (from cooked roast)
3 cups hot cooked rice
Sauté onion, pepper, celery, and apple in butter
until onion is tender. Stir in
spices, salt, and flour. Cook over
low heat, stirring until mixture is hot.
Remove from heat. Gradually
stir in broth. Heat to boiling,
stirring constantly; boil 1 minute.
Stir in lamb; heat through stirring occasional (about 10 minutes).
Serve over rice.
May serve with mashed hard boiled eggs, bacon bits,
or raisins to sprinkle on top.
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