I'll post some scruptious, true curry dishes but this simple version of curry is how I loved to learn Lamb Curry (admitedly, without the apples, usually). If we had a leg of lamb on Sunday, chances are I could count on this dish on Tuesday. Best made with leftovers from a roast, this recipes assumes that's how you'll make it!
INGREDIENTS
1 large onion, roughly chopped
2 tbsp butter
2 cups cooked lamb in medium sized pieces
2 tbsp flour
1 ¼ cups of chicken stock
2 tsp perpared curry powder
2 tart apples, peeled and cut into wedges
Salt and ground pepper to taste
PREPARATION
- Saute onions in butter slowly in a large, heavy skillet until onions are transluscent
- Addd the lamb and spinkle on flour when meat is warmed through - stir to blend in thoroughly with lamb and onions
- Add hot stock, stirring until consistantly thickened.
- Add curry, apples, salt and pepper and simmer, covered for 5 to 10 minutes.
Server with "Little Boys" - seperate ramikans containing golden raisins, chopped peanuts, chopped scallions, chutney, and chopped egg for diners to garnish the top of curry after served.
