| Lamb Curry
3 pounds of boneless lamb, cut in 1" cubes
Olive oil for sautéing
3 yellow onions, peeled & sliced
4 garlic cloves, crushed
2 cups of chicken soup or canned consommé
Curry powder to taste, 1-3 tbsp.
1 tablespoon of grated fresh ginger
Salt & pepper to taste
2 tablespoons of cornstarch mixed with 2 tbsp. water |
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In a hot frying pan, quickly brown the lamb in a bit of olive oil. Remove the meat and place in 2 quart saucepan, with lid. Sauté the onions, along with the garlic in a bit of oil until limp. Add to the lamb. Cover the lamb with stock and add the curry powder, ginger, salt and pepper. Simmer, covered until all is tender, about 1 1/2 hours. Thicken with cornstarch and water mixture. |
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