| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Lamb | 10 | Servings | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 4 | lb | Lamb; cut in 1/2" cubes |
| 4 | md | Onion; chopped |
| 2 | ts | Garlic; minced |
| 1/4 | c | Curry powder |
| 1/2 | ts | Salt |
| 1 | cn | (28 oz.) tomatoes; drain and broken up |
| 1 | cn | (6 oz.) tomato paste |
| 4 | c | Water |
| 1 | cn | (16 oz.) garbanzo beans; drained |
| 1 | c | Dried apricots |
INSTRUCTIONS
Melt butter in a heavy 6-quart pot over medium-high heat. Add half the lamb; cook, stirring 2 or 3 times, 4 minutes or until meat loses its pink color. Remove to bowl with slotted spoon. Repeat with remaining lamb. Pour off all but 1/2 cup drippings. Add onions and garlic to pot and cook about 4 minutes, stirring once, until lightly browned. Stir in curry powder and salt. Reduce heat to low and cook 3 minutes to develop flavor. Add tomatoes, tomato paste, water and the lamb along with any accululated juices. Cover and bring to a simmer over medium heat. Simmer 40 minutes, stirring 2 or 3 times. Stir in remaining ingredients; simmer covered 20 minutes more or until meat is tender. NOTES : You can buy a 8 pound leg of lamb and have the meat cutter bone a= nd trim it. Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 9, 1998
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”