Cook Book Favorite Recipes From Our Best Cooks/1976

Lamb Curry
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1-1/2 lb boneless lamb shoulder, cut in 1-1/2" cubes 1 c sliced onion 2 Tbsp shortening
1 Tbsp mint-flavored apple jelly 3 Tbsp flour 1 tsp salt
1-2 tsp curry powder 1/4 tsp pepper 1/4 tsp ground ginger
1-1/2 c quick beef broth (use 2 beef bouillon cubes and 1-1/2 c hot water)



1 Heat shortening in a skillet; add sliced onion and cook until tender, occasionally moving and turning with a spoon. Remove onion with slotted spoon and set aside.
2 Add meat to the skillet and brown over medium heat, occasionally turning pieces to brown evenly.
3 Add to skillet the onion, jelly and a mixture of flour, salt, pepper, curry powder and ginger. Stir in beef broth. Cover and bring to boiling, simmer 1-1/2 to 2 hours, or until meat is tender, stirring occasionally.
4 Serve over fluffy cooked rice and garnish with chopped pimiento.

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