Madras Lamb Curry
5 tablespoon butter, divided
2 cup onion, coarsely chopped or sliced
1 teaspoon garlic, finely chopped
2 cups cold lamb
4 tablespoons lemon juice
1 teaspoon salt
3 tablespoons Madras (hot) curry powder
1 tablespoon flour
1 tablespoon vegetable oil
1 beef bouillon cube
Preheat oven to 325 F
Melt 3 tablespoons butter in an oven proof casserole, with a cover.
Add onions and garlic. Cover and cook over very low heat for
10 minutes, or until soft.
Transfer onions to a small bowl.
Dip meat in lemon juice, sprinkle with salt.
Mix curry powder, flour and vegetable oil
Roll the lamb in the flour mixture.
Melt 2 tablespoons butter, in the casserole. Add lamb, a few pieces at
a time until golden. Removing pieces as they brown.
Return onions and browned lamb cubes to casserole.
Add one cup water an bouillon cube
Cover tightly and bake for 1 hour.
Serve with steamed rice an condiments.
Raisins, chutney, pickled watermelon rind, and what ever.
Serves 4
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