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


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