Curried Lamb On Rice
|Lean lamb||1 Pound, cubed, trimmed of fat|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Tomato||1 Medium, peeled and chopped|
|Flour||1 1⁄2 Tablespoon|
|Beef bouillon cube||1|
|Boiling water||1 Cup (16 tbs)|
|Grated carrot||1⁄2 Cup (8 tbs)|
|Cooked rice||2 Cup (32 tbs)|
1. Brown lamb, onion, and garlic in margarine.
2. Add curry powder, salt, ginger, tomato, and flour. Mix well. Dissolve bouillon cube in water; stir into meat.
3. Cover and simmer 30 to 40 minutes or until lamb is tender. Stir occasionally.
4. Toss rice with grated carrot.