Lamb curry #2

4 Servings

Ingredients

QuantityIngredient
2Cooking apples; cored, pared and sliced
1Green pepper; chopped
2Onions; sliced
1Clove garlic; crushed
2tablespoonsOlive oil
2tablespoonsFlour
1tablespoonCurry powder
½teaspoonSalt
½teaspoonMarjoram
½teaspoonThyme
1cupConsomm
½cupDry red wine
1Juice of
Grated lemon rind
½cupSeedless raisins
2Whole cloves
2cupsLamb; cooked and diced
¼cupShredded coconut
1tablespoonSour 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, .