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Lamb Or Mutton Curry

Chef.at.Home's picture
Ingredients
  Lamb shoulder/Chuck/breast 2 Pound
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dripping/Shortening/butter/margarine 4 Tablespoon
  Canned grapefruit juice 1 Cup (16 tbs)
  Onions 2 Large, chopped
  Flour 3 Tablespoon
  Curry powder 1 Teaspoon
  Hot water 1 Cup (16 tbs) (Or Use Enough)
  Hot boiled rice 4 Cup (64 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Meat
Interest: 
Everyday

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