Lamb Curry Platter
|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)|
|Ground allspice||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Hot fluffy rice||1 1⁄2 Cup (24 tbs)|
|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.