Lamb Or Mutton Curry
|Lamb shoulder/Chuck/breast||2 Pound|
|Canned grapefruit juice||1 Cup (16 tbs)|
|Onions||2 Large, chopped|
|Curry powder||1 Teaspoon|
|Hot water||1 Cup (16 tbs) (Or Use Enough)|
|Hot boiled rice||4 Cup (64 tbs)|
1. Wipe the lamb with a clean, damp cloth and cut in 1-inch squares. Sprinkle the meat with the salt and pepper.
2. Brown meat lightly in a heavy frying pan, using half the drippings or other fat for the purpose. Remove to an enamel or glass kettle, add the grapefruit juice, cover and simmer 1 hour.
3. Add the rest of the drippings to the frying pan and saute the onions slowly until golden. Blend in the flour and curry powder, then add enough hot water to make a smooth, fairly thick sauce about 2 cups.
4. Add to the lamb and the liquid in which it is cooking. Mix well and heat for 10 minutes.