Yield: 6 Servings
Measure | Ingredient |
---|---|
2 \N | -(up to) |
3 smalls | Onions; sliced |
2 \N | Cloves garlic; chopped |
3 tablespoons | Oil |
1 tablespoon | Curry powder |
¼ teaspoon | Cayenne pepper |
1 teaspoon | Sugar |
2 teaspoons | Grated coconut |
\N \N | Salt |
2 cups | Stock |
1 pounds | Lamb |
Fry onions & garlic in oil until brown. Add curry powder, pepper, sugar & coconut. Season to taste with salt. When well mixed, add the stock & simmer 20 minutes, stirring occasionally. Cut meat into 1-inch cubes. Add to mixture in pan. Simmer 1 hour or until meat is tender. Serve very hot with rice & chutney.
BILL BROTHERS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .