Curried Lamb
- 4 cups lamb, cut in 1 inch pieces (neck)
- 1 large onion, sliced
- 1 quart boiling water
- 1 stalk celery
- 3 sprigs thyme
- 1/2 tsp pepper
- 3 sprigs parsley
- 2 Tbsps butter
- 2 Tbsps flour
- 1 tsp curry powder
- 1 tsp salt
- Cold water
- Boiled rice
Put the lamb in a kettle. Cover with cold water and bring to the boiling point. Pour off the water. Rinse the meat in cold water. Put the meat back in the kettle. Add 1 quart boiling water, sliced onions, thyme and parsley. Simmer slowly until the meat is tender. Take the meat out and strain the liquor. Melt the butter in a saucepan. Add flour and then add curry powder, salt, pepper and strained liquor. Cook for 3 minutes (be patient, you rascal). Add the meat. Thoroughly reheat. Serve with the boiled rice.
Submitted by Jul 26, 2009
15 min
30 min
45 min