Memsahib’s lamb curry

Memsahib’s lamb curry

By
From
Encyclopedia of Food and Cookery
Serves
4

An English-style curry made with lamb left over from the weekend roast. Serve with simple accompaniments such as sultanas, chutneys, coconut and cashew nuts or try grated apple moistened with mint sauce.

Ingredients

Quantity Ingredient
60g butter
2 onions, finely chopped
125g celery, diced
1 garlic clove, crushed
1-2 tablespoons curry powder
2 teaspoons plain flour
500ml chicken stock
1 green apple, peeled and diced
400g lamb, cooked and diced

Method

  1. Melt butter in frying pan and sauté onions, celery and garlic until soft. Stir in curry powder and flour and cook, stirring, for 2 minutes. Remove from heat and stir in stock. Bring to the boil, add apple and lamb and simmer, covered, for 30 minutes.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again