East Indian Lamb Curry

  • 2 pounds lean lamb, cubed
  • 1/4 cup flour
  • 3 Tbsp shortening
  • 1/4 cup chopped instant onions
  • 2 tsp salt
  • 1/4 tsp MSG
  • 1/4 tsp dry mustard
  • 4 Tbsp curry powder
  • 1 tsp granulated sugar
  • 1 cup water
  • 2 Tbsp lemon juice
  • 1 tart apple, peeled and diced
  • 2 Tbsp grated or flaked coconut
  • 2 Tbsp seedless raisins or dried currant
  • Dash of nutmeg
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Dredge meat in flour and brown on all sides in hot shortening. Add onions to skillet; sauté a few minutes but do not brown. Add remaining ingredients; mix well.

For a mild curry, decrease amount of curry powder used. For hot curry, increase the amount of curry powder used. Cover. Simmer 45 minutes or until meat is tender. Serve with rice and an assortment of condiments.

Servings: 4
Submitted by: Recipe Group Member