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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 6 |
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My absolute favorite curry dish. I don't use really hot curry powder. Be sure to use the CONDENSED broth. I like to serve this with a cucumber salad dressed with plain yogurt or sour cream. WARNING: These days I can no longer find condensed broth at the grocery store. I have experimented with ways to get the same thing, such as using a powdered broth base and not diluting it fully; however, I've been unhappy with the results. Long story short, I can't vouchsafe a good outcome using this recipe if you're not able to use canned condensed broth. Ingredients:
1 tablespoon flour |
3 tablespoons curry powder |
1 teaspoon salt |
1 1/2 lbs lean leg of lamb, cut in 1 inch cubes |
1 tablespoon oil |
2 tablespoons butter |
1 medium onion, sliced |
1 tablespoon flour |
1/2 cup lemon juice |
1 cup canned condensed chicken broth, undiluted |
1 medium green apple, pared, cored and cut in 1/2 inch pieces |
1 banana, sliced in 1 inch chunks |
1 (8 1/2 ounce) can pineapple chunks, drained |
1/2 cup major grey chutney |
Directions:
1. In a medium bowl, combine 1 Tbs flour with the curry powder and salt.
2. Toss the lamb cubes in the flour mixture to coat.
3. Sauté the lamb in the oil and butter in a large skillet over high heat about 10 minutes until brown on all sides.
4. Stir in 1 Tbs flour, then the lemon juice and broth; mix well.
5. Cook over medium heat 5 more minutes.
6. Add the fruit and chutney to skillet and bring just to a boil.
7. Serve on rice.
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