Side Pannel
Lamb Curry
Ingredients List
- 2 tb Butter or margarine
- 4 lb Lamb; cut in 1/2" cubes
- 4 md Onion; chopped
- 2 ts Garlic; minced
- 1/4 c Curry powder
- 1/2 ts Salt
- 1 cn (28 oz.) tomatoes; drain and
- -broken up
- 1 cn (6 oz.) tomato paste
- 4 c Water
- 1 cn (16 oz.) garbanzo beans;
- -drained
- 1 c Dried apricots
Directions
Melt butter in a heavy 6-quart pot over medium-high heat. Add half the
lamb; cook, stirring 2 or 3 times, 4 minutes or until meat loses its pink
color. Remove to bowl with slotted spoon. Repeat with remaining lamb. Pour
off all but 1/2 cup drippings. Add onions and garlic to pot and cook about
4 minutes, stirring once, until lightly browned. Stir in curry powder and
salt. Reduce heat to low and cook 3 minutes to develop flavor. Add
tomatoes, tomato paste, water and the lamb along with any accululated
juices. Cover and bring to a simmer over medium heat. Simmer 40 minutes,
stirring 2 or 3 times. Stir in remaining ingredients; simmer covered 20
minutes more or until meat is tender.
lamb; cook, stirring 2 or 3 times, 4 minutes or until meat loses its pink
color. Remove to bowl with slotted spoon. Repeat with remaining lamb. Pour
off all but 1/2 cup drippings. Add onions and garlic to pot and cook about
4 minutes, stirring once, until lightly browned. Stir in curry powder and
salt. Reduce heat to low and cook 3 minutes to develop flavor. Add
tomatoes, tomato paste, water and the lamb along with any accululated
juices. Cover and bring to a simmer over medium heat. Simmer 40 minutes,
stirring 2 or 3 times. Stir in remaining ingredients; simmer covered 20
minutes more or until meat is tender.
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