Lamb Curry with Rice
|Boneless lamb||3⁄4 Pound, cut into 1 1/2-inch cubes|
|Vegetable oil||3 Tablespoon|
|Onion||1 Medium, minced|
|Cooking apple||1 , peeled and chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|All purpose flour||3 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Curry powder||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
1.Take a sauce pan and put vegetable oil, vinegar, water, salt, pepper and garlic powder in it and let the ingredients boil.
2.Put basil leaves, sliced onion, mushrooms in the pan and let them cook on low flame for 15 minutes.
3.Once done, strain and keep in a covered bowl in the refrigerator.
4.Serve with foods.