Lamb Curry
loo, main course, sautéed, simmered
3 tablespoons butter
2 medium onions; chopped
1 clove garlic; minced
1 pound boneless lamb shoulder; cubed
1 1/2 tablespoons white flour
3/4 cup broth (optional) vegetable; chicken or beef
or water
1 cup yogurt or coconut milk
1/2 teaspoon brown sugar
1 tablespoon (plus 2 tsp.) curry powder
1/8 teaspoon ground cloves
2 seeded Ancho chillies; chopped (optional)
1/4 cup raisins or currants
Salt
4 cups cooked rice (optional)
In a heavy skillet, sauté onions and garlic in butter until light golden. Remove onions and garlic, leaving as much of the butter as possible. Sauté the lamb chunks, turning constantly until browned, then add flour to it and toss. Add the onions and garlic again, the broth, the yogurt or coconut milk and all remaining ingredients except the salt and the raisins. Simmer for 30 minutes (stirring frequently), add raisins and simmer for 10 more minutes (or until meat is completely tender). Add water or more broth if you desire a thinner sauce. Salt to taste and serve over rice.
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NOTES : Spicy cubed lamb in an onion-garlic yogurt sauce.
This dish is best served over boiled or steamed rice. Nutr. Assoc. : 0 0 0 3842 0 5439 0 1671 0 492 0 26543 4680 0 2840
Contributor: Dee Bell
Yield: 4 servings
Preparation Time: 1:00