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Classic Lamb Curry
| 3 lbs |
New Zealand Spring Lamb Cubes Seasoned Flour |
1.5 kg |
| 1/2 cup |
Salad Oil |
50 ml |
| 2 tbsp |
Curry |
30 ml |
| 2 |
Large Onions, peeled and chopped |
2 |
| 1/2 tsp |
Ginger |
2 ml |
| 2 |
Large Tart Apples, peeled and diced |
2 |
| 22 cups |
Chicken Broth |
500 ml |
| 2 tbsp |
Tomato Paste |
30 ml |
| 2 tbsp |
Heavy Cream |
30 ml |
Dust lamb with flour. Heat oil, add spices and onion, cook 3-4 minutes. Add meat, brown. Add apples, broth and tomato paste, and simmer about 1 hour covered, until meat is tender. Add cream, reheat. Serve with rice and bowls of chutney, coconut, raisins, peanuts and cucumber.
Yield: 12 servings
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