Lamb Curry Recipe

1      Reviews by:    Reba M. Beers   Lamb Curry Recipe browns boneless lamb shoulder in shortening then adds salt, paprika, pepper, water and onion and simmers before adding curry to finish dish before serving with rice and garnished with chopped peanut, shredded coconut and chutney. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Northeastern    Servings:4 Nutrition facts:542 calories21.1 grams fat Print Preview Rate This Recipe Prep Time:   1 Hour 20 Minutes Cook Time:   20 Minutes Total Time:   1 Hour 40 Minutes

INGREDIENTS

• 1 1/2 pounds boneless lamb shoulder, cut in 1/4-inch cubes
• 2 tablespoons shortening
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon pepper
• 1 large onion, sliced
• 1 cup sliced celery
• 2 1/4 cups water
• 1 teaspoon curry powder
• 1/4 cup flour
• 1 cup uncooked white rice

DIRECTIONS

• Brown lamb in shortening in a large saucepan. Sprinkle with salt, paprika, and pepper. Add onion, celery, and 2 cups water. Cover and simmer 1 hour, or until tender.
• Combine curry powder, flour, and remaining 1/4 cup water. Gradually add to saucepan, stirring until thickened and smooth.
• Meanwhile, prepare rice according to package directions. Press rice in bottom and up sides of a 2-quart casserole. Pour lamb mixture into rice shell.
• Bake, covered, at 350°F 20 minutes, or until casserole is bubbly. Serve with chopped peanuts, shredded coconut, and chutney.

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