Lamb curry #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cooking apples; cored, pared and sliced | |
| 1 | Green pepper; chopped | |
| 2 | Onions; sliced | |
| 1 | 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 | Juice of | |
| Grated lemon rind | ||
| ½ | cup | Seedless raisins |
| 2 | Whole cloves | |
| 2 | cups | Lamb; cooked and diced |
| ¼ | cup | Shredded coconut |
| 1 | tablespoon | Sour cream |
Directions
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.
ANNE WINANS (MRS. T. REVILLON)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .