 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
A very good and authentic curry. Based on English recipes, this comes from the Williamsburg Cookbook. Williamsburg is a colonial village in Virgina, they pride themselves in re-creating the 18th century as accuratly as possible. Try making your own beef stock if you can. Present this at the table surrounded by a ring of rice surrounding the curry. Ingredients:
1 1/2 lbs lamb, cut into 1 inch cubes |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/2 cup butter, divided |
3/4 cup hot water |
2 medium onions |
1/4 cup flour |
1/2 teaspoon curry powder |
2 cups beef stock or 2 cups water with 2 beef bouillon cubes |
2 teaspoons lemon juice |
Directions:
1. Season meat with salt and pepper.
2. Saute slowly in 2 tablespoons of the butter in a large frying pan until lightly brown, stirring frequently.
3. Add the water, lower heat and simmer covered for 1 hour.
4. Saute the onion in the remaining butter until golden then stir in the flour and brown lightly.
5. Add the stock or bouillon to the onion mix and cook until thickend, stirring constantly.
6. Pour over the meat mixing well.
7. Cover and continue simmering 30 minutes or until the meat is fully tender.
8. Add lemon juice and stir to combine.
|
|