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Nell B. Nichols

Lamb Curry

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Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Spoon it over hot, fluffy rice, fall to and enjoy some extra-good eating

Ingredients

  • 2 lbs. boned lean lamb breast or shoulder
  • 1 tsp. curry powder
  • 1½ <

Method

  • Wipe meat with damp paper towel; remove excess fat. Cut into small pieces.
  • Combine curry, salt, pepper, ginger and 1 tblsp. flour; sprinkle over meat. Brown meat in hot fat over moderate heat (about 20 minutes). Add water, onion and parsley.
  • Cover; cook over

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