Curried Lamb with Rice
CATEGORIES
INGREDIENTS
  • Cooking Time: 100-130
  • Servings: 4
  • 1 1/2 to 2 pounds lean lamb, cut in 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 2 1/2 cups boiling water, or to cover meat
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1 cup chopped celery
  • 1 medium onion, quartered and sliced
  • 1 teaspoon chopped dried parsley flakes
  • 1/3 cup flour
  • 1 teaspoon curry powder
  • 2 tablespoons cold water
  • hot cooked rice for 4
DIRECTIONS
  1. Heat oil in a heavy skillet over medium heat; add lamb and brown, turning frequently.
  2. Cover lamb with boiling water; add seasonings, celery, onion, parsley.
  3. Cover and cook over low heat for 1 1/2 to 2 hours, or until meat is tender.
  4. Remove meat with a slotted spoon; strain broth and reserve 2 cups.
  5. Pour the 2 cups of broth back into skillet over low heat.
  6. Mix flour with curry powder; stir in cold water, stirring until a smooth paste has formed.
  7. Blend flour mixture into the reserved stock; cook, stirring, until thickened.
  8. Add meat mixture.
  9. Serve with hot cooked rice, garnished with fresh parsley, if desired.