Lamb Curry
Heating up butter or oil and adding curry powder, apples, onion, green pepper, celery, and garlic.Sprinkling in flour, removing from heat, and adding liquid, lemon juice, lemon rind, raisins, and cloves.Returning the saucepan to heat and cooking until the mixture boils, thickens, and becomes smooth.Lowering the heat, covering the pan, and simmering the mixture for 20 minutes while stirring often.Adding lamb cubes and simmering for an additional 15 minutes.Serving the lamb curry over rice and with chutney.Overall, this recipe requires about 40-45 minutes of cooking time and produces a flavorful lamb curry dish.
Equipment
- large saucepan
- wooden spoon or spatula
- knife
- cutting board
Ingredients
- 2 tbsp Butter or Cooking Oil - 30 ml
- 1 tbsp Curry Powder - 15 ml
- 2 Tart Apples, Peeled, Cored and Chopped - 2
- 1 medium Onion, Chopped - 1 medium
- 1/2 medium Green Pepper, Chopped - 1/2 medium
- 1/2 cup Chopped Celery - 125 ml
- 1/2 Clove Garlic, minced
- 2 tbsp Flour - 30 ml
- 2 cups Liquid (Leftover Lamb Gravy Plus Water) - 500 ml
- 1 tbsp Lemon Juice - 15 ml
- Grated Rind of 1/2 Lemon
- 1/2 cup Raisins - 125 ml
- pinch Cloves - pinch
- 2 cups 1/2 - inch (1.25-cm) cubes Leftover Lamb Roast - 500 ml
- Hot Cooked Rice
- Chutney
Notes
In a large saucepan, heat up butter or oil. Add curry powder and cook over low heat for about 3 minutes, stirring constantly. Add apples, onion, green pepper, celery, and garlic and cook for 3 minutes while stirring. Sprinkle in flour and stir to combine. Remove from heat and add liquid, lemon juice, lemon rind, raisins, and cloves. Mix well and return to moderate heat. Cook the mixture until it boils, thickens, and becomes smooth, stirring occasionally. Lower the heat, cover the pan, and simmer for 20 minutes, stirring often. Add lamb cubes and simmer for an additional 15 minutes. Serve the lamb curry over rice and accompany it with chutney.
