Lamb Curry
1 Tbls. shortening 1 1/2 lbs. diced lamb shoulder or leg of lamb 1 cup sliced onions 3 Tbls. flour 1 Tbls. mint-flavored apple jelly 2 tsp. curry powder 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. ground ginger 1 1/2 cups stock or bouillon 2 cups hot cooked rice Bowls of: Toasted coconut, raisins(golden), chopped hard cooked egg, chutney, chopped cashews and water- melon pickles for topping. Melt shortening in large skillet. Add large and onions; cook and stir over medium heat until lamb is brown on all sides. Stir in flour, apple jelly, curry powder, salt, pepper, ginger and stock until well mixed. Cover and cook over medium heat 1 1/2 hours, stirring occasionally. Serve over rice. Pass the toppings around.
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