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  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Vegetable oil 2 Tablespoon
  Curry powder 2 Teaspoon (Use More If Needed)
  Cubed cooked roast lamb 3 Cup (48 tbs)
  Junior pack applesauce and apricots 16 Ounce (2 Jars, 8 Ounce Each)
  Instant chicken broth/2 chicken bouillon cubes 26 Gram (2 Envelopes, 13 Gram Each)
  Salt 1 Teaspoon
  Ground allspice 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Hot fluffy rice 1 1⁄2 Cup (24 tbs)
  Sliced bananas 2
  Chopped cashew nuts 2 Ounce

1. Saute onion and garlic in vegetable oil until soft in a kettle or Dutch oven; stir in curry powder; saute for 1 minute longer. Stir in cubed lamb, applesauce-and-apri-cots, instant chicken broth or bouillon cubes, salt, allspice, water and lemon juice; cover. Bring to boil, crushing bouillon cubes, if used, with back of spoon. Lower heat.
2. Simmer 30 minutes; spoon into 8-cup freezer container. Cover, label, date and freeze.
3. About half an hour before serving time, remove curry from freezer; set container in a pan of hot water just until thawed enough to slide mixture into a medium-size saucepan. Heat, stirring often, until bubbly hot. Taste for curry powder and add more, if needed.
4. Serve with hot, cooked rice and sliced bananas and chopped nuts to sprinkle on top.

Recipe Summary

Side Dish

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Lamb Curry Platter Recipe