Savory, fork-tender cubes
of curried lamb served over rice.
Curried
Lamb with Rice
- 1 pound lamb, cubed
1 1/2 cups chicken broth
1/2 cup chopped seeded tomato
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 whole bay leaf
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 cup milk
- Hot cooked white rice
- In a large nonstick skillet
over medium-high heat, brown the lamb. Add chicken broth, tomatoes,
parsley, curry powder, salt, pepper, turmeric, cumin, coriander
and bay leaf. Cover, reduce heat to low and cook for 1 hour.
Remove pan from heat, drain and reserve pan juices; set skillet
aside.
- In another smaller skillet,
melt butter over medium heat. Add flour and cook for 2 minutes,
stirring frequently. Add the reserved liquid from the first skillet,
then milk. Reduce the heat to medium-low and whisk until smooth
and slightly thickened.
- Pour the thickened sauce
over the lamb mixture in the large skillet, return to medium
heat and heat thoroughly.
- Serve hot over rice.
Makes 4 servings.
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