Lamb
Curry |
My mother used to make this for a treat. Leftover leg of lamb
always became curry or lamb stew. This is not a traditional Indian
curry, but it is fun for a group and mild enough for anyone.
|
Leftover
leg of lamb (2 - 3 cups diced)
A third of a jar of Spice Islands curry powder
4 tablespoons
flour |
2
- 3 cups water
1/2 teaspoon salt
1 - 2 chopped yellow onions
butter
4 - 6 cups cooked white rice |
In
a large saucepan, sauté onion until transparent, meanwhile
dredge lamb in salt and curry powder mixed with flour. Add to onion,
then gradually add water to create gravy. Taste and adjust seasoning.
Let it simmer for 20 minutes or more to mellow the curry flavor.
Serve with white rice and as many condiments as you can come up
with.
|
Possible
condiments:
Toasted shredded coconut (250º stir often)
Raisins - black or golden, or currants
Hard boiled eggs (minced)
Crisp bacon bits
Sweet Vidalia relish
Sweet pickles
Chopped olives
Watermelon pickle
Canned
mandarin oranges
Fresh or canned
papaya |
Major Grey’s Chutney (this is not a brand - it’s a “style”)
Fresh or canned mango
Canned peaches
Canned or fresh pineapple
Canned lychee fruit
Toasted slivered almonds or cashew bits
Canned toasted onion
Chopped green onion
Sautéed -(caramelized) yellow Onion
|
-MDH |
