Lamb Curry

Name: Lamb Curry
Yield: Serves 4 to 6
Ingredients: 2½ pounds boned lamb; 2 tablespoons olive oil; 4 tablespoons butter; 1 clove garlic, finely chopped; 1 large Spanish onion, finely chopped; 2 stalks celery, finely chopped; 1 green pepper, finely chopped; ¼ pint coconut milk (dried coconut, milk, butter); ¼ pint coconut milk (dried coconut, milk, butter); ¼ pint coconut milk (dried coconut, milk, butter); ¼ pint coconut milk (dried coconut, milk, butter); 4 tablespoons yoghourt; 2 ounces seedless raisins; curry condiments; rice; coarse salt; freshly-ground black pepper; ¼ level teaspoon each paprika and cayenne; 1 tablespoon flour; ½ level teaspoon each ginger and turmeric; ¼ level teaspoon each paprika and cayenne; 2 tablespoons curry powder; ½ level teaspoon each ginger and turmeric

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2½ pounds boned lamb
4 tablespoons butter
2 tablespoons

Main course
Preserve
Spicy

Method

Cut lamb into cubes 1½ inches in diameter and sauté in butter, turning with a wooden spoon to preserve juices, until golden. Remove meat from pan; add olive oil and sauté finely-chopped onion, garlic, green pepper and celery until vegetables are soft.

Mix kari blend thoroughly in a bowl and stir into vegetable mixture.

Make coconut milk by simmering a handful of dried coc