|  | Old Fashioned Lamb Curry
1 1/2 pounds of boneless lamb shoulder, cut in 3/4 inch cubes
2 tablespoons of shortening
1 teaspoon of salt
1 teaspoon of paprika
1/4 teaspoon of pepper
1 large onion, sliced
1 cup of sliced celery
2 1/2 cups of water
1 teaspoon of curry powder
1/4 cup of flour
1 cup of uncooked white rice
Brown lamb in shortening in a large saucepan. Sprinkle with salt, paprika., and pepper. Add onion, celery, and 2 cups of water. Cover and simmer 1 hour or until tender.
Combine curry powder, flour, and remaining 1/4 cup water. Gradually add to saucepan, stirring until thickened and smooth.
Meanwhile, prepare rice according to package directions. Press rice in bottom and up sides of a 2 quart casserole. Pour lamb mixture into rice shell.
Bake, covered at 350ºF. for 20 minutes or until casserole is bubbly. Serve with chopped peanuts, shredded coconut and chutney. 6 servings |
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