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Indian Lamb Curry

Fondue.Chef's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Chopped onion 1 1⁄4 Cup (20 tbs)
  Garlic clove 1 Small, minced
  Flour 2 Tablespoon
  Brown sugar 2 Teaspoon
  Curry powder 2 Teaspoon (Or To Taste)
  Salt 1 Teaspoon
  Ginger 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped peeled apple 1 1⁄4 Cup (20 tbs)
  Tomato sauce 8 Ounce (1 Can)
  Water 1 1⁄2 Cup (24 tbs)
  Chicken bouillon cubes/Beef bouillon cubes 2
  Diced cooked lamb 3 Cup (48 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
Directions

Melt, butter or margarine in blazer pan of chafing dish over direct high flame.
Add onion and garlic; cook onion until tender, stirring often.
Stir in next 6 ingredients.
Add apple, tomato sauce, water, and bouillon cubes; mix.
Reduce heat; cover and simmer gently, about 30 minutes.
Add lamb; cover and heat.
Sprinkle coconut over top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Dish: 
Curry
Interest: 
Party

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