Indian Lamb Curry

Ingredients

• 2 tbsp butter
• 1½ lb lamb shoulder, cubed
• 1 cup onion, chopped
• 1 cup apple, chopped
• 3 tbsp flour
• 1 tbsp curry powder
• 2 tsp salt
• 2 cup stock or bouillon
• 2 tbsp lemon juice
• 1 clove garlic, crushed
• ⅓ cup seedless raisins
• ¼ cup chutney
• ¼ cup chopped almonds
• cooked rice

Method

1. Cook the lamb in butter over medium heat until brown. Add the onion and apple and cook 5 minutes.
2. Add the flour, curry powder and salt; mix well. Gradually add the stock or bouillon and cook until thickened, stirring constantly.
3. Add the lemon juice, garlic, raisins, chutney and almonds. Cover and cook over low heat 1 hour, stirring occasionally. Serve on rice.

Notes

Serve with chutney or chopped green pepper. Serves 6. From Rosauers (Lamb LM-5).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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