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Lamb Curry

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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

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