Lamb Curry
- Sauté the following in margarine or oil:
- ¾ cup sliced onions
- 1 cup diced celery
- 1 minced, peeled garlic clove (2 if you like garlic – I like so I often use more)
Add
- 1 ½ cup cubed leftover lamb - I just add what I have sometimes up to four cups
2 cups lamb stock (boil bone from roast) (I do not boil the lamb bone but just add 2 cups water the four beef bouillon cubes)
1-teaspoon curry (or more to taste) (I add the curry to the sautéed vegetables before they are finished being sautéed)
- Salt to taste (I don’t use any)
Simmer for about 30 minutes – don’t let the stock boil off. Thicken with flour before serving (I use rice flour). Serve with rice.
- Serves 4
(Granny, 1950 – 1960)