| West Indies; Lamb Curry | Foreign Cookery |
|
1med. onion,thinly sliced
1small garlic clove,chopped 1 green pepper,finely chopped 2 tbsp. cooking oil or butter 2 tbsp. flour 2 cups meat broth 1/2 cup tomato sauce 1 small carrot,thinly sliced 3"piece of celery stalk |
1 large bay leaf
8 sprigs fresh parsley 1 sprig thyme 2 whole cloves 1/8 tsp. mace salt & pepper to taste 2 tbsp. curry powder butter 3 cups cooked cubed lamb |
Cook first three ingredients in oil,stirring frequently until onion is lightly colored. Blend in flour and gradually add meat stock. When thickened and bubbly add tomato sauce, vegetables and bouquet garni of spices from bay leaf to mace inc.. Cover and cook 20 minutes. Then add salt and pepper. Moisten curry powder and fry in butter on low heat for 3 min.. Add to the sauce. Bring to a boil and then strain the sauce. Put in a saucepan. Bring to a boil. Add cold cooked lamb. Remove from heat and rest so that meat is heated through. Don't overcook meat. Serve on a heated platter with a rice border and bananas.