Sunday, March 20, 2005

Cooked Curried Lamb with Rice

from the Joy of Cooking

1 cup onions, sliced
1/2 cup celery, sliced
2 medium-sized apples, cored, peeled and sliced

Melt 3 tablespoons butter in a saute pan. Add 1/2 to 1 teaspoon curry powder. Add the onions and apples and saute until the onions are tender. Remove onions and apples from the pan.

Now brown 2 cups sliced leftover cooked lamb in the pan. Remove them to a platter.

Stir 2 teaspoons flour into any pan juices in the pan.

Slowly stir in 1 cup leftover lamb stock (add water to stock to make 1 cup).

When sauce is smooth and boiling, add onions, apples and meat.

Stir in 1 tablesppon lemon juice. Correct the seasoning, and serve with steamed or boiled rice.

Serves 4

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