Curried Lamb In Noodle Ring
|Noodle||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sliced green onion||1 Cup (16 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Green pepper||1 Cup (16 tbs)|
|Curry powder||2 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Ground black pepper||To Taste|
|Cubed cooked lamb||4 Cup (64 tbs)|
|Chopped nuts/Peanuts||1⁄2 Cup (8 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||3 , chopped|
|Currants||1⁄2 Cup (8 tbs) (Soaked In Sherry)|
|Chutney||1⁄2 Cup (8 tbs)|
Prepare Noodle Ring.
Melt butter in a 2 quart saucepan.
Add onion and celery.
Saute until onion is golden.
Stir in flour; cook until bubbly.
Add milk and chicken broth.
Stir constantly over medium heat until thickened.
Stir in green pepper, curry powder, ginger, salt and pepper.
Add lamb and heat through.
Spoon into center of Noodle Ring.
Serve with Curry Condiments.
Makes 6 to 8 servings.
Curry Condiments: Place each condiment in its own serving dish.
Variation Substitute 4 cups cubed cooked chicken or turkey for the lamb.