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.