Curry of Lamb with Rice
- Breast of lamb
- 4 tablespoons butter
- 1 onion, chopped
- 1 tablespoon flour
- 2 tablespoons curry powder
- White broth
- Bunch parsley
- Aromatic herbs
- 1 lemon, rind only
- Cooked rice
Cut breast in pieces, fry briskly in a saucepan with the butter and onion, stirring until the moisture is evaporated. Sprinkle with flour and curry powder, mixing well, dilute with white broth or water, and bring to the boiling point; add salt and a bunch of parsley tied with aromatics and lemon rind. Cover, simmer until done. Remove parsley and skim the fat.
Slightly butter a plain bordered mold; fill it pressing gently, with some cooked, nearly dry rice. Invert on a dish and fill the center with the lamb and sauce.
Slightly butter a plain bordered mold; fill it pressing gently, with some cooked, nearly dry rice. Invert on a dish and fill the center with the lamb and sauce.
Submitted by Jun 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min