Thursday, January 1, 2009

Lamb Curry

3 T vegetable oil
1/2 green bell pepper, seeded and chopped
1 large yellow onion, chopped
1 clove garlic, crushed
1/2 cup applesauce
2 T flour
3 T curry powder or more, depending upon the degree of hotness desired
1 cup beef consomme'
1/2 dry red wine
1/8 cup lemon juice
1/2 cup raisins
4 cloves
1 bay leaf
2 cups 1-inch cubes cooked lamb
1/4 cup shredded coconut
1 T sour cream
salt to taste
1 T peanut butter

Preparing the lamb curry:
In a heavy 12-inch skillet, heat the oil over moderate heat and saute the bell pepper, onion and garlic until the onion is transparent, approximately 5 minutes. Stir in the applesauce. Sprinkle the flour and curry powder over the mixture in the pan and blend well. Cook 3 minutes over moderate-low heat.

Slowly stir in the consomme, wine, and lemon juice, blending well. Stir in the raisins, cloves, and bay leaf. Simmer until the mixture thickens, stirring constantly, about 5 minutes. Simmer uncovered another 15 minutes, stirring occasionally to prevent sticking. The mixture should have the consistency of a thick sauce.

This much may be done ahead of time and refrigerated up to 24 hours in advance. If refrigerated at this point, reheat sauce 10-15 minutes.

When ready to serve, add the lamb, coconut and sour cream. Heat 3-5 minutes, stirring well. Salt to taste. Just before serving, remove the cloves and bay leaf and add the peanut butter. Correct the seasoning.

Serve with hot buttered rice and bowls of the condiments of your choice, each with its own spoon. A simple tossed salad with a light dressing of oil and lemon juice is all that is needed to accompany the curry.

This casserole may be made early in the day and reheated for 20 minutes just before serving.

Suggested condiments: chutney, bean sprouts, sliced grapes or bananas, shredded coconut, grated cheddar cheese, mashed avocado, crumbled cooked bacon.
Or any of the following finely chopped: green onions, hard-boiled eggs, oranges, mangoes, water chestnuts, radishes, apples, raw mushrooms, walnuts, pecans, peanuts, pineapple, green pepper, tomatoes, sweet pickles, celery, carrots.

Note: This recipe is infinitely expandable simply by doubling or tripling the ingredients, or even halved.

Serves 6


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