Curried Lamb with Rice

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Member since 2006
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Serves 4 | Prep Time | Cook Time 100-130

Why I Love This Recipe

Ingredients You'll Need

1 1/2 to 2 pounds lean lamb, cut in 1/2-inch cubes
2 tablespoons vegetable oil
2 1/2 cups boiling water, or to cover meat
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1 cup chopped celery
1 medium onion, quartered and sliced
1 teaspoon chopped dried parsley flakes
1/3 cup flour
1 teaspoon curry powder
2 tablespoons cold water
hot cooked rice for 4


Heat oil in a heavy skillet over medium heat; add lamb and brown, turning frequently.

Cover lamb with boiling water; add seasonings, celery, onion, parsley.

Cover and cook over low heat for 1 1/2 to 2 hours, or until meat is tender.

Remove meat with a slotted spoon; strain broth and reserve 2 cups.

Pour the 2 cups of broth back into skillet over low heat.

Mix flour with curry powder; stir in cold water, stirring until a smooth paste has formed.

Blend flour mixture into the reserved stock; cook, stirring, until thickened.

Add meat mixture.

Serve with hot cooked rice, garnished with fresh parsley, if desired.

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