Lamb Curry

Preparation info

  • Difficulty


  • Makes



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


  • 2 lbs. boned lean lamb breast or shoulder
  • 1 tsp. curry powder
  • tsp. salt
  • tsp. pepper
  • tsp. ground ginger
  • ½ c. flour
  • 3 tblsp. fat
  • 1 c. hot water
  • 1 sliced medium onion
  • 1 sprig parsley
  • 1 diced red apple
  • 1 c. milk
  • 3 c. hot cooked rice


  • 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 low heat 45 minutes or until meat is tender. Add apple.
  • Blend remaining flour with milk; add slowly to meat, stirring constantly. Cook 3 minutes or until thickened. Serve with rice.