Lamb Curry Calcutta
|Vegetable oil||2 Tablespoon|
|Boneless lamb||2 Pound, cut in 1-1/2-in.-cubes|
|Onions||3 Medium, chopped|
|Cooking apples||2 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Curry powder||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Canned beef broth||13 3⁄4 Ounce (1 Can)|
|Half and half||1⁄2 Cup (8 tbs)|
|Rice||1 Cup (16 tbs) (Use Brand Rice)|
|Water||2 1⁄2 Cup (40 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
In a large skillet, heat oil.
Add meat cubes and brown on all sides.
Add onions, apples and garlic.
Cook until onion is tender, but not brown, stirring frequently.
Add curry powder, cayenne pepper, flour and salt, stirring well to coat meat evenly.
Add beef broth and stir.
Heat until sauce bubbles.
Stir in half and half.
Cook over low heat until meat is tender, about 1-1/2 to 2 hours, stirring occasionally.
During last 1/2 hour cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.
Stir raisins into rice before serving with lamb.