Curried Lamb

Ingredients

• 2 lbs. best end of neck of lamb
• 2 oz. butter
• ½ pint milk
• 1 onion
• 1 teaspoonful sugar
• 3 tablespoonfuls cocoanut
• 1 tablespoonful curry powdei
• ½ pint good stock
• 1 teaspoonful salt
• 1 tablespoonful lemon juice
• Small apple

Method

1. 1

   Remove the bones from the lamb, and divide into squares about one inch; put the butter into a pan, and when hot fry in it the lamb until brown; remove and fry the onions, add curry, cocoanut, apple (minced), sugar, stock, and milk, also the lamb; simmer slowly 30 minutes, remove the fat, add salt and lemon juice, dish in a pile with the sauce poured round, and serve with it a dish of curry rice.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 13. The excerpt below is the record exactly as published.

CURRIED LAMB. 2 lbs. best end of neck of lamb 2 oz. butter ^ pint milk 1 onion 1 teaspoonful sugar 3 tablespoonfuls cocoanut tablespoonful curry powdei ^ pint good stock 1 teaspoonful salt 1 tablespoonful lemon juice Small apple Remove the bones from the lamb, and divide into squares about one inch ; put the butter into a pan, and when hot fry in it the lamb until brown ; remove and 35 fry the onions, add curry, cocoanut, apple (minced), sugar, stock, and milk, also the lamb; simmer slowly 30 minutes, remove the fat, add salt and lemon juice, dish in a pile with the sauce poured round, and serve with it a dish of curry rice. (Page 120.) No. 55. KIDNEY CROQUETTES. 1 calf’s kidney Salt, pepper 1£ oz. rice flour £ pint good stock

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