Lamb Curry
This dish, with a taste of the Middle East, and India is Firehouse Cooking at it's exotic and unusual best. Serve it with rice pilaf and sautéed greens. I included it so there was a lamb dish represented in Firehouse Cooking. And being some middle-eastern, I just love it.
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Cost: $$$
Ingredients
- 2 large green cooking apples
- 2 tablespoons olive oil
- 2 medium onions sliced and separated into rings
- 1 medium green bell pepper diced
- 1 large clove garlic minced
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 2 tablespoons all-purpose flour
- 1 cup canned chicken broth
- 1/2 cup dry red wine
- 1 lemon juice and grated rind
- 1/2 cup dark raisins
- 2 whole cloves
- 2 cups diced cooked lean lamb
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon sour cream
Instructions
- Core, pare and slice the cooking apples.
- In a large frying pan, heat the olive oil over medium-high heat.
- Add the onion, pepper, garlic and apples.
- Cook, stirring constantly, until the onions become soft.
- Sprinkle in the curry powder, salt, marjoram, thyme and flour; mix well.
- Cook, stirring constantly, for 5 minutes.
- Add the stock, wine, lemon juice and rind, raisins and cloves.
- Reduce heat, cover and simmer for 15 minutes.
- Add the lamb and coconut.
- Mix well, and heat for 15 minutes more.
- Before serving, add the sour cream and mix well.
- Serve immediately over hot rice.