Lamb Curry

Submitted by United Church of God on Tue, 2011-08-30 15:01
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Description

Yellow curry is blended with lamb and cabbage to create a mellow yet flavorful dish which can be paired with either macaroni pasta or rice.

Summary

Yield
Servings
Source

Lois Baughman

Prep time30 minutes

Ingredients

3Tablespoonbutter
1⁄3Cuponion (chopped)
2Cuplamb (cooked and diced)
1Cupcelery (or chopped cabbage)
2Tablespoonflour
1Cupwater
1 chicken boullion cube
1⁄4Teaspooncurry powder
1⁄2Teaspoonsalt
3DropTabasco sauce
1⁄2Teaspoonsugar
1Cuppasta (uncooked macaroni or rice)

Instructions

Melt butter in heavy skillet.  Saute onion until translucent and golden brown.  Add diced lamb and cook until light brown.  Add celery and saute until soft.  Push meat and vegetables to side of skillet, blend flour into melted butter until smooth.  Add water gradually, stirring until it boils and thickens.  Add boullion cube and stir to dissolve.  Add seasoning s and stir all together.  Cover and simmer over low heat for 30 minutes to blend and mellow flavors.  Serve over hot, cooked, drained macaroni or cooked rice.

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United Church of God
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