Indian Lamb Curry
|Unsalted butter||3 Tablespoon|
|Onions||3 , minced|
|All-purpose flour||5 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Unsalted chicken stock||2 Cup (32 tbs), heated|
|Low sodium low fat milk||2 Cup (32 tbs), heated|
|Lamb||6 Cup (96 tbs), cubed and cooked, with all visible fat removed|
|Fresh lemon juice||1 Tablespoon|
|Curry powder||2 Tablespoon|
1) In a large saucepan or soup kettle, melt the butter or margarine.
2) To this, add the minced onion.
3) Cook until the onion is soft.
4) In a bowl, combine the flour, curry powder and ginger.
5) To the onion, add the flour mixture.
6) Cook, stirring constantly until the mix becomes thick and pasty.
7) To this, add the hot chicken stock, and cook till it becomes thick.
8) Gradually add the hot milk, stirring continuously.
9) Now, cook over low heat for 45 minutes, stirring in between, until the sauce thickens slightly.
10) To this sauce, add the cooked lamb and lemon juice.
11) Heat thoroughly.
12) Serve hot, over plain cooked rice. While serving as curry, you can add more condiments, such as Major Jones Chutney, raisins, chopped unsalted peanuts, minced parsley and chopped hard-cooked eggs on top. For less calories, try garnishing the curry with grated fresh orange or lemon peel.