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Lamb Curry From Leftovers |
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Serves: 4
Print this Recipe
1 tablespoon margarine
1 onion minced
1 apple tart, pared, cored, and finely chopped
2 cloves garlic minced
1/4 teaspoon salt
1 1/2 teaspoons curry powder or to taste
1/4 teaspoon allspice ground
1/4 teaspoon cumin ground
1/4 teaspoon turmeric ground
2 tablespoons flour
1 tablespoon tomato paste
1 10 1/2-ounce can chicken broth
2 cups lamb 1/2 -inch cubed cooked
1/2 cup yogurt or water (optional)
1 tablespoon parsley minced fresh
In a medium saucepan melt margarine; sauté onion, apple, and garlic until softened. Stir in salt, curry powder, allspice, cumin, turmeric, flour, and tomato paste; cook for 3 to 4 minutes. Add chicken broth and cook, stirring, until thickened. Add lamb and heat slowly. If too thick, thin with yogurt or water. Serve over rice with a sprinkling of minced fresh parsley.
Note: Serve with small bowls of traditional condiments such as chopped roasted peanuts and fruit chutney, currants, coconut, or chopped green onion with some tops.
Lamb Curry From Leftovers comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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