My family is a big fan of curry. I personally, am a big fan of lamb. So this seemed like the perfect dish.
To start, I did not boil the lamb like the recipe instructed. I did not want to waste the somewhat expensive lamb by boiling it to death.
So I cut it up and sautéed it with the onions, celery and apples. This gave the lamb a nice sear without having it overcooked.
The curry sauce is quite mild, but still very flavorful. You could definitely add more curry to give it more of a punch. Or add a few peppers if you wanted it super hot.
The lamb was perfectly cooked. Soft and melting like butter.
This recipe is absolutely going to go into the make again box!
Curried Lamb
1 1/2 Pound Lamb Shoulder
1 1/2 Teaspoons Salt
3 Tablespoons Butter
1 Cup Diced Celery
2 Tart Apples, Peeled and Diced
1/2 Cup Sliced Onions
2 Cups Lamb or Beef Broth
1 1/2 to 2 Teaspoons Curry Powder
2 Tablespoons Hot Water
2 Tablespoons Flour
3 to 4 Cups Hot Cooked Rice
Place lamb in to a kettle, barely cover with water, add salt and simmer until tender. Drain, saving broth. Cut meat into a 1 inch dice. Melt the butter in a skillet. Add celery, apples, and onions and sauté until soft. Add lamb. Add the broth and simmer for 20 to 30 minutes. Blend curry powder with hot water and let stand 5 minutes. Blend in flour, adding cold water if necessary to make a paste. Add curry paste to lamb mixture, adding additional boiling water if it is too dry. Continue simmering for 5 minutes, stirring frequently. Serve with rice.
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