Indian curry

Yield: 1 servings

Measure Ingredient
\N \N Lamb shoulder; (diced)
\N \N Oil
\N \N Onions
\N \N Garlic
\N \N Splash of wine; (red or white)
\N \N A bottle of pre-pared sauce; such as an Indian
\N \N ; Korma/Red Curry

Place a small amount of oil into a pan, add diced lamb shoulder - cook until brown. Then add some onions and a little bit of garlic, cook until onions have also caramelised to a nice brown colour.

Then add a splash of wine - make sure you use good quality wine (either red or white) as poor quality wine will result in a poor quality sauce.

Then add a prepared sauce, to your liking - and simmer down the sauce, according to the prescribed time on the sauce (usually 30 - 40 minutes).

Serve with steamed or boiled rice...

Recipe courtesy Lachlan Bowtell, Meat & Livestock Australia Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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