Near East Lamb
Item
Title
Near East Lamb
Description
A recipe for Near East Lamb
Creator
Amira Kaczur
pages
68
transcription
Ingredients
2 lb. lean lamb (from shoulder, chuck or breast)
2 tsp. salt
Pepper to taste
6 Tbsp. oil
1 c. boiling water
2 medium onions, chopped
1 Tbsp. flour
2 tsp. curry powder
3 c. hot lamb stock
3 Tbsp. lemon juice
¼ c. shredded coconut
Directions
Have meat cut into 1 inch squares and sprinkle with salt and pepper. Saute slowly in 2 tablespoons oil in large skillet until slightly browned; turn frequently. Add hot water and simmer for 1 hour in covered skillet. Saute onions in remaining ¼ cup oil until light yellow. Stir in flour and brown lightly. Add curry powder and then add stock gradually and cook until thickened, stirring constantly. Pour over meat and mix well. Cover and simmer about ½ hour or until meat is tender. Add lemon juice and coconut. Serves 6.
2 lb. lean lamb (from shoulder, chuck or breast)
2 tsp. salt
Pepper to taste
6 Tbsp. oil
1 c. boiling water
2 medium onions, chopped
1 Tbsp. flour
2 tsp. curry powder
3 c. hot lamb stock
3 Tbsp. lemon juice
¼ c. shredded coconut
Directions
Have meat cut into 1 inch squares and sprinkle with salt and pepper. Saute slowly in 2 tablespoons oil in large skillet until slightly browned; turn frequently. Add hot water and simmer for 1 hour in covered skillet. Saute onions in remaining ¼ cup oil until light yellow. Stir in flour and brown lightly. Add curry powder and then add stock gradually and cook until thickened, stirring constantly. Pour over meat and mix well. Cover and simmer about ½ hour or until meat is tender. Add lemon juice and coconut. Serves 6.
