Curry - Lamb, Chicken, Pork or Shrimp |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
My dear MIL passed this recipe on to me, as it is one of DH's favorites. This is a great way to use leftover meat to create a delicious and classy meal. I use cubed cooked pork tenderloin with great results.This curry dish is served over rice. Side dishes can be any combination of cashews, peaches, diced apples or chutney. Ingredients:
2 tablespoons flour |
2 tablespoons butter or 2 tablespoons margarine |
1/4 cup onion, chopped |
2 tablespoons curry powder (or to taste) |
3/4 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon dry mustard |
1/8 teaspoon dried ginger |
1 1/2 cups milk (i use 1%) |
1 1/2 cups pork or 1 1/2 cups chicken or 1 1/2 cups lamb, cooked and chopped |
Directions:
1. Melt butter or margarine with onions in the top of a double boiler, or in a saucepan over medium heat, stirring occasionally until onions are translucent.
2. Combine flour, curry powder, sugar, salt, dry mustard and dry ginger.
3. Add to butter & onion mixture.
4. Stir until blended.
5. Slowly whisk in the milk, stirring until smooth.
6. Cook until mixture has thickened, about 5-10 minutes.
7. Stir in the chopped meat.
8. Heat through.
9. Serve over rice.
|
|