Lamb Curry

Curry is a dish that has the reputation of being very spicy. You can control this by adjusting the curry powder to your tastes. I think you will find that this recipe is moderate, and needs little adjustment. From the Williamsburg cookbook, this is an authentic colonial dish brought from India via England. It may date from as early as the 14th Century. Serve with rice, salad and veggie for a full meal.

• Ready In: 1 hr 55 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs lamb, cut into 1 inch cubes
• 1  teaspoon salt
• 1⁄2 teaspoon pepper, fresh ground if possible
• 1⁄2 cup unsalted butter, divided
• 3⁄4 cup hot water
• 2  medium onions, chopped
• 1⁄4 cup flour
• 1⁄2 tablespoon curry powder
• 2  cups  beef stock or 2  cups  water mixed with 2 beef bouillon cubes
• 2  teaspoons lemon juice
• 2  tablespoons  shredded coconut (optional)

Directions

1. Season lamb with salt and pepper.
2. Saute slowly in 2 tablespoons butter in a large frying pan until lightly browned, stirring frequently.
3. Lower heat, add water and simmer covered 1 hour.
4. Saute onions in remaining butter until golden.
5. Stir in flour, and stir until brown.
6. Add Curry powder and stock to onions.
7. Cook until thickend stirring constantly.
8. Pour over lamb, cover and simmer 30 more minutes or until tender.
9. Add lemon juice and coconut.