Hawaiian Lamb Curry
|Lamb||4 Pound, cubed|
|Butter||1 1⁄2 Tablespoon|
|Curry powder||3 Tablespoon|
|Ginger root pieces||2 (Fresh)|
|Diced celery||2⁄3 Cup (10.67 tbs)|
|Onion||1 Medium, chopped|
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Evaporated milk||1 2⁄3 Cup (26.67 tbs)|
|Coconut milk||2 Cup (32 tbs)|
Saute lamb in butter in heavy skillet.
Add curry powder and gingerroot; stir well.
Pour off fat; add celery, onion and enough water to cover.
Cook for 1 hour or until tender.
Blend flour and evaporated milk; add to lamb mixture with salt and pepper.
Add additional curry powder if needed.
Add coconut milk; place over low heat until heated through.
Do not boil.
Serve over rice with mango chutney, chives, peanuts, crushed bacon, chopped ham, chopped hard-cooked eggs, shredded coconut, lime rind and fresh pineapple spears.