Lamb Curry

recipeLambCurry

From: The Fannie Farmer Cookbook, 12th edition,
Revised by Marion Cunningham with Jeri Laber, 1984

A mild curry: Add more curry powder if a spicy dish is desired. If you use leftover lamb, substitute beef broth for the lamb broth. Serve with rice and chutney.

2 pounds boned lean lamb, in 1½-inch cubes
3 onions, sliced
1 teaspoon thyme, crumbled
2 parsley sprigs
3 tablespoons butter
3 tablespoons flour
2 teaspoons curry powder
Salt
Freshly ground pepper

Put the meat in a heavy pot with a lid or a Dutch oven and cover with 1quart of boiling water. Add the onions, thyme and parsley. Simmer for 1 hour, skimming the scum that rises to the top during the first 15 minutes. Remove the meat, strain the liquid and set aside. In a skillet, melt the butter and gradually stir in the flour and curry powder. Cook over low heat, stirring constantly for 3 minutes. Slowly add the lamb broth and stir. Add salt and pepper to taste and cook, stirring, for several minutes, until the sauce thickens

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