Curried Lamb with Rice
|Black pepper||1⁄4 Teaspoon|
|Stewing lamb||2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Bacon drippings||2 Tablespoon|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Curry powder||1 Tablespoon|
|Hot cooked rice||3 Cup (48 tbs)|
Mix flour, paprika, salt and pepper.
Cut lamb into cubes, and dredge in flour mixture.
Brown onion in hot bacon drippings.
Add meat, and brown slightly.
Add chicken broth, vinegar and curry powder, cover pan and bake 1 1/2 hours at 350°F.
(If gravy is too thin, stir in 1 tablespoon flour mixed to paste with 2 tablespoons cold water, and cook 10 minutes more.) Taste for seasoning.
Serve around mound of rice.