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Lamb Curry Crepes

12 entrée crepes
1 1/2 cups cubed lean cooked lamb
2 cups chopped onion
2 cups chopped unpeeled apples
1/4 cup butter or margarine
1 1/2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon chili powder
1/2 teaspoon pepper
1 tablespoon catsup
1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon water
chutney


Melt butter or margarine in large skillet. Saute onions and apples until tender. Sprinkle with curry, ginger, chili powder and pepper. Add catsup and stir well. Add broth and cover pan; simmer gently for 20 minutes. Combine cornstarch and water and add to mixture, stirring until thickened. Add lamb. Stir to mix well. Simmer, uncovered, for 20 minutes. Divide mixture evenly among crepes and roll up. Place in single layer in greased shallow baking dish. Dish may be covered and refrigerated at this point. Before serving cover crepes and heat in 350 degree oven for 15 to 20 minutes or until hot. Serve with chutney.


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