Curried Lamb Crepes
|Boneless lamb||1 1⁄2 Pound, cut into bite size pieces|
|Sliced onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), peeled|
|Milk||1 1⁄2 Cup (24 tbs)|
|Fresh ginger slices/0.5 teaspoon ground ginger||1|
|Curry powder||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Lemon||1 , rind grated|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Melted butter||1 Tablespoon|
|Slivered almonds||2 Ounce|
Brown lamb in butter and onions and whole clove of garlic.
Saute over low heat for 15 to 20 minutes.
Remove garlic and add milk, ginger, curry powder, salt, pepper, lemon juice and grated lemon rind.
Cook for 15 minutes.
Mix cream with cornstarch.
Add to curry mixture and stir until thickened.
Divide curry mixture between crepes; roll and place in a greased baking dish.
Brush with melted butter and sprinkle with almonds.
Bake at 400Â°F for 12 minutes