Recipe for cooking east indian lamb curry
Recipes from India :: Indian Main Dish Meats
2 lbs. lean lamb, cubed 1/4 c. flour 3 Tbsp. shortening 1/4 c. chopped instant onions 2 tsp. salt 1/4 tsp. MSG 1/4 tsp. dry mustard 4 Tbsp. curry powder 1 tsp. sugar 1 c. water 2 Tbsp. lemon juice 1 tart apple, peeled and diced 2 Tbsp. grated or flaked coconut 2 Tbsp. seedless raisins or dried currants Dash of nutmeg Dredge meat in flour and brown on every side in hot shortening. Add onions to skillet; sauté a few mins. but do not brown. Add remaining ingredients; mix well. For a mild curry, decrease amount of curry powder used. For hot curry, increase the amount of curry powder used. Cover. Simmer 45 mins. or until meat is tender. Serve with rice and an assortment of condiments. Serves 4.
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