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african Lamb Curry this Is An Unusual, Flavorful Buffet Dish — Very Elegant With A Rice Ring. Serve With Chutney, Chopped Hardboiled Eggs And Coconut. 2 Pounds Lean Lamb, Cubed
4 Tablespoons Butter
1/4 Cup All-purpose Flour
1/4 Teaspoon Thyme
1/4 Teaspoon Ground Ginger
1 1/2 Tablespoons Curry Powder
1 Cup Chopped Onion
2 Cloves Garlic, Minced
4 To 5 Ounces Dried Apples, Chopped
2 To 3 Cups Beef Stock
1 Teaspoon Freshly-grated Lemon Rind
salt, To Taste
freshly-ground Pepper, To Taste
1 1/2 Cups Chopped Walnuts
1/2 Cup Seedless Raisins, Plumped
In Madeira Wine To Cover
1/2 Cup Unsweetened Shredded Coconut brown Meat In Butter In A Skillet; Sprinkle With Flour, Thyme, Ginger And Curry. Stir Well And Add Onion, Garlic And Apples. Cook And Stir For 3 Minutes. Gradually Add 2 Cups Of The Stock; Cook And Stir Until Slightly Thickened And Smooth. Add Lemon Rind, Salt And Pepper. Cover And Simmer For 1 Hour, Adding More Stock If Needed, Until Meat Is Tender. stir In Walnuts, Raisins, Soaking Liquid And Coconut. Simmer For 30 Minutes To Heat Thoroughly. |
