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ROSY LAMB CURRY

Yield: Makes 6 servings.

INGREDIENTS

 

    • 2 pounds boneless lean lamb cut into 1-inch cubes*
    • 2 tablespoons vegetable oil
    • 2 tablespoons tomato paste
    • 2 to 3 teaspoons curry powder
    • 1 teaspoon salt
    • 1 large clove garlic, minced
    • 1 medium apple, peeled, cored, and chopped
    • 1 medium onion, chopped
    • 1½ cups chicken broth
    • 2 tablespoons sherry (optional)
    • 3 cups hot cooked rice
     

DIRECTIONS

Brown lamb in hot oil in heavy saucepan with tight-fitting lid until brown on all sides.

Stir in tomato paste, curry, salt, garlic, apple, onion, broth and sherry.

Cover; simmer 1 to 1½ hours or until meat is fork-tender.

Stir occasionally and add water, if needed.

If sauce is thin at end of cooking period, thicken with 1 to 2 teaspoons cornstarch dissolved in 2 tablespoons water.

Adjust seasonings, if necessary.

Spoon over beds of fluffy rice. 
 
Serve curry with side dishes of chopped peanuts, chutney, diced hard-cooked eggs, shredded coconut and raisins, if desired.
 
*Or use beef chuck.  
 

    Nutrition Facts
    Calories 493   
    Total Fat 28g 
    Cholesterol 103mg 
    Sodium 920mg 
    Total Carbohydrate 29g 
    Dietary Fiber 1g 
    Protein 29g  

USA Rice Federation www.usarice.com
 

 

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