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INGREDIENTS

3/4 c butter
4 lb boneless leg or shoulder of lamb, cut in 1-inch cubes
2 cloves garlic, crushed
3 c chopped celery
2 med onions, sliced in thin rings
1 c flour
4 tsp curry powder
1 tsp ground ginger
1/2 tsp cayenne pepper
2 qt lamb or chicken broth
1 c yogurt
2 tbsp lime juice
2 cored aples, sliced in thin wedges
Salt to taste
3/4 c chutney
Lime slices
Parsley sprigs
Hot cooked rice

DIRECTIONS

Melt 1/2 c butter in large skillet. Add lamb and garlic; cook, stirring, until brown. Remove lamb and garlic; set aside. Add remaining butter to skillet. Add celery and onion; cook, stirring, until lightly browned. Blend in flour, curry powder, ginger, and cayenne pepper. Combine broth, yogurt, and lime juice, blending thoroughly. Add to skillet gradually, stirring constantly. Cook over low heat, stirring constantly, until thickened and smooth. Return lamb and garlic to skillet; add salt. Cover. Simmer for 20 minutes. Add apples; simmer for 25 minutes longer or until lamb is tender, stirring occasionally to prevent sticking. May sprinkle several of the apple slices with lime juice and reserve for garnish, if desired. Blend chutney into lamb mixture just before serving; heat through. Garnish with lime slices and parsley sprigs. Serve with rice and sliced green onions, diced tomatoes, shredded lettuce, sliced radishes, and cucumber cubes. Yield: 12-16 servings.