Lamb curry #2

Yield: 4 Servings

Measure Ingredient
2 \N Cooking apples; cored, pared and sliced
1 \N Green pepper; chopped
2 \N Onions; sliced
1 \N Clove garlic; crushed
2 tablespoons Olive oil
2 tablespoons Flour
1 tablespoon Curry powder
½ teaspoon Salt
½ teaspoon Marjoram
½ teaspoon Thyme
1 cup Consomm
½ cup Dry red wine
1 \N Juice of
\N \N Grated lemon rind
½ cup Seedless raisins
2 \N Whole cloves
2 cups Lamb; cooked and diced
¼ cup Shredded coconut
1 tablespoon Sour cream

Saut‚ apples, green pepper, onions and garlic in olive oil until onions are limp. Add flour, curry powder, salt, marjoram and thyme. Mix well and cook for 5 minutes, stirring constantly. Add consomm‚, wine, lemon juice, lemon rind, raisins and cloves. Simmer for 20 to 30 minutes. Add lamb and coconut and heat for 15 minutes. Just before serving, add sour cream and mix thoroughly. Serve over hot rice with your choice of condiments: Major Grey's Mango Chutney, chopped kumquats, candied ginger, chopped green onions, orange rind, coconut, chopped egg yolks, chopped egg whites, chopped crisp bacon, raisins, cashews, pine nuts or peanuts. Yield: 4 to 6 servings.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

Similar recipes