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Curried Lamb [Large Qty]

18 lb Lamb shoulder, boneless - 1 inch cubes
2 1/2 ga Water
2 lb Butter or shortening
1 1/2 lb Flour
1/3 c Curry powder
2 qt Tart apples, diced
2 lb Onions, diced
1/2 ts Ground cloves
1/2 ts Nutmeg
2 Bay leaves
1 ts Marjoram
Salt
White pepper


Cut the boneless lamb shoulder into 1 inch cubes with a French knife.

Dice the tart apples and onions small with a French knife.

Procedure:

Place the meat in a stock pot, cover with water and bring to a boil. Remove any scum that may appear on the surface with a skimmer.

Add the bay leaves and marjoram, let simmer until the cubes of lamb are tender. Remove from the fire. Do not overcook lamb.

Strain the stock through a china cap covered with a cheese cloth into a stainless steel container. Keep hot. Place the cooked cubes of meat in a pan, cover with a wet towel, keep warm. [Keep covered at all times or meat will dry out.]

Place the butter in a large sauce pot, melt.

Add the onions and saut=82 until slightly tender [do not let them brown]. Add the flour and curry powder, blend in thoroughly with a kitchen spoon and cook for 10 minutes more.

Add the hot stock, whipping vigorously with a wire whip until thickened and slightly smooth.

Add the apples, nutmeg and cloves, simmer for about 20-30 minutes, stirring constantly.

Strain through a china cap into the stock pot. Add the cooked cubes of lamb and blend into the sauce with a wooden paddle.

Check the seasoning and consistency. Place in a deep steam table pan.

Dish up into shallow casseroles with a 6-8 oz ladle. Serve with baked rice and chutney.


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