You are here


creative.chef's picture
  Lean lamb breast 1 Pound
  Onion 1 Large
  Carrot 1 Medium
  Green tart apple 1 Small
  Oil 2 Tablespoon
  Curry powder 1 Tablespoon
  Flour 2 Tablespoon
  Brown stock 6 Cup (96 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Cornstarch 1 Teaspoon
  Cold water 1 Tablespoon
  Lemon juice 1 Teaspoon
  Salt To Taste
  Pepper To Taste

1 Wipe and trim lamb of excess fat; cut into 1/2-inch wide strips. Peel and slice the onion and carrot; peel, core and slice the apple.
2 Heat the oil in a large pan. When hot, brown the lamb all over. Take out and add the sliced vegetables and apple and cook, stirring, for about 5 minutes. Stir in the curry powder and cook for a further 2 minutes, then blend in the flour.) Add the stock, bring to a boil and return the meat to the pan. Cover and simmer gently for about 1 1/2 hours.
3 Take out the meat and any bones. Rub the liquid through a strainer or puree in a blender.' Return the puree to a clean pan. Stir in the milk and reheat but do not boil. Blend the cornstarch with the cold water, stir into the soup and heat nearly to boiling point till thick. Check the seasoning

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)