Curried Lamb And Vegetables
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Curry powder||3 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), peeled and minced|
|Yellow onion||1 Medium, peeled and chopped|
|Mushrooms||1⁄2 Pound, sliced|
|Sweet green pepper||1⁄2 Medium, cored, seeded, and chopped|
|Celery stalks||1 , diced|
|Ground lamb||1 Pound|
|Cayenne pepper||1⁄4 Teaspoon|
|Half and half||1⁄2 Cup (8 tbs)|
1. Melt the butter in a heavy 12-inch skillet over moderate heat. Add the curry powder, ginger, garlic, onion, mushrooms, green pepper, and celery. Cook, uncovered, stirring, for 1 minute, then cover and cook for 5 more minutes, or until the onion is soft.
2. Turn the heat to high, add the lamb and salt, and the cayenne pepper if used, and cook, tossing the lamb and vegetables constantly for 3 minutes. Reduce the heat, add the half-and-half, and simmer, uncovered, for 5 minutes.