Curry Of Lamb
|Lamb||3 Pound, cut in pieces (Preferably From The Leg)|
|Curry powder||2 Ounce|
|All purpose flour||3 Ounce|
|Diced onions||1⁄4 Cup (4 tbs)|
|Clear chicken broth||2 Cup (32 tbs) (Canned Broth Can Be Used)|
|Water||2 Cup (32 tbs)|
|Apple sauce||3 Ounce|
|Garlic head||1⁄4 Clove (1.25 gm)|
|Grated coconut||1 Ounce (Canned)|
|Tomato puree||1 Ounce|
|Ground pepper||1⁄4 Tablespoon|
Place the shortening in a sauce pan and heat.
Sprinkle lamb with flour.
Put into sauce pan.
Add curry powder, onion, salt, pepper, garlic and thyme.
Continue browning until the onions are brown and soft.
Moisten with chicken broth, water, apple sauce and tomato puree.
Put in bay leaf, stir well.
Cook very slowly for an hour to an hour and a quarter or until the lamb is tender.
Serve in casserole.
Sprinkle with grated coconut.
We suggest rice as the finest accompaniment to the lamb.
Calories 759 Calories from Fat 487
% Daily Value*
Total Fat 55 g84%
Saturated Fat 22 g110.1%
Trans Fat 2.5 g
Cholesterol 149.7 mg49.9%
Sodium 2282 mg95.1%
Total Carbohydrates 22 g7.2%
Dietary Fiber 4.6 g18.5%
Sugars 3.5 g
Protein 45 g90.1%
Vitamin A 3.2% Vitamin C 6.2%
Calcium 8.4% Iron 44.7%
*Based on a 2000 Calorie diet