|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Fruited Lamb Curry
|
|
by:
Barbara Silvab
|
|
|
|
Fruited Lamb Curry Recipe browns cubed lamb shoulder roast before adding butter, onions, apples, garlic, flour, curry powder, raisins, ginger, cinnamon, beef broth, dry red wine and lemon juice and simmering until tasty tender.
|
INGREDIENTS
|
|
1 lamb shoulder roast (4 to
5 lbs)
|
|
2 tablespoons butter or
margarine
|
|
4 medium onions, thinly sliced and separated into rings
|
|
3 large tart green apples, peeled, cored, and sliced
|
|
2 cloves garlic, minced or pressed
|
|
2 tablespoons each flour
and curry powder
|
|
1/4 cup golden raisins
|
|
1 1/2 teaspoon ground ginger
|
|
1 stick cinnamon, broken in
2 pieces
|
|
1 teaspoon salt
|
|
1 cup each regular-strength beef broth (homemade or canned) and dry red wine
|
|
1 teaspoon lemon juice
|
|
Cooked rice
|
|
Condiments: chopped dryroasted peanuts,
|
|
toasted unsweetened coconut
|
|
chutney
|
|
sliced green onions
|
|
diced unpeeled cucumber
|
|
plain yogurt
|
|
|
DIRECTIONS
|
|
1:
Bone roast, trim fat, and cut into bite-sized cubes (at least 4 cups cubed meat).
|
|
|
|
2:
In a large frying pan or Dutch oven, melt butter and brown cubed lamb, about half at a time. Remove meat as it browns. When all the
meat is browned, pour off all but 2
tablespoons of the drippings. In fat remaining in pan, saute onions until golden. Add apples; cook, stirring lightly, about 3 minutes longer. Mix in garlic, flour, and curry powder.
|
|
|
|
3:
Return meat and its juices to pan with raisins, ginger, cinnamon stick, salt, broth, wine, and lemon juice. Bring to a boil, cover, reduce heat, and simmer until meat is very tender and flavors are well blended
(1 1/2 to 2 hours).
|
|
|
|
4:
Serve with rice; pass condiments in small bowls.
|