| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Inca |
|
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
tb |
Oil |
| 2 |
|
Onions; chopped |
| 1 |
|
Garlic clove; minced |
| 2 |
tb |
Flour |
| 2 |
ts |
Curry powder |
| 1/2 |
ts |
Cumin |
| 2 |
c |
Chicken broth |
| 2 |
c |
Cubed cooked lamb; (up to 3) |
INSTRUCTIONS
Leftover lamb gets reincarnated into a great new dish. Serve with rice and
lots of traditional curry condiments, such as raisins, chutney, nuts,
bananas, etc.
In a large saucepan, heat the butter and oil. Saute the onions until
softened, then add the garlic and cook for another minute. Stir in the
flour, curry powder and cumin and cook for a few seconds. Whisk in the
chicken broth and cook, stirring constantly until thickened. Add the lamb
and heat though.
Yield: 4 servings.
Posted to TNT Recipes Digest by Lynn Nelson <lynnn@erols.com> on Apr 11,
1998
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