Lamb Sri Lanka
|White wine||250 Milliliter|
|Lamb pieces||450 Gram (Coarsely Diced)|
|Onion||1 Small, diced|
|Green bell pepper||1 , diced|
|Stalk celery||1 , diced|
|All purpose flour||45 Milliliter|
|Heavy cream||250 Milliliter|
|Curry powder||10 Milliliter|
|Peeled seeded chopped tomatoes||250 Milliliter, peeled|
Heat the wine in a small sauce pan, add the lamb and simmer gently for 20 minutes.
Drain and reserve the lamb and the broth.
In a second sauce pan heat the butter, saute the onion, green pepper and celery, add the flour, reduce heat and cook for 2 minutes.
Add cream, sherry and seasoning, simmer until thick.
Add the tomatoes and lamb, simmer for 5 minutes.
If sauce is too thick, thin slightly with the broth.
Place on serving plates and serve with Aloo Madarasi.