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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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This is on my to do canning list! Ingredients:
4 lbs lean lamb, cut into 1 inch cubes |
1/4 cup shortening |
2 cups chopped onions |
2 garlic cloves, minced |
4 tomatoes, peeled and cored, cut up |
1 tablespoon curry powder |
1/4 cup all-purpose flour |
Directions:
1. Brown the meat in shortening, remove meat. Add onion, garlic and cook till tender BUT NOT BROWN. Return meat to skillet. Add tomatoes, curry powder, and 2 teaspoons salt. Heat to boiling, Blend flour and 1/2 cup cold water. stir into meat mixture. Cook and sti till bubbly. Pack into hot pint jars, leaving a 1 inch head space. Adjust lids. Process in the pressure canner at 10 pounds. 75 minutes.
2. BEFORE SERVING: Boil, uncovered at least 10 minutes BEFORE you taste or use. Serve with Hot rice.
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