Curried Lamb with Rice

Ingredients

• three pounds of shoulder and breast of lean lamb
• one carrot
• one onion
• a bouquet garni
• three ounces of butter
• two spoonsful of curry powder
• two of flour
• one-half cup of chutney sauce

Method

1. 1

   Cut lamb into pieces, parboil, and cook with carrot, onion, bouquet garni, and salt.

2. 2

   Strain broth.

3. 3

   Melt butter, add curry powder and flour, then add fried apple and banana, and chutney.

4. 4

   Boil for 20 minutes, strain over lamb, and serve with boiled rice.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 11. The excerpt below is the record exactly as published.

Curried lamb with rice. Cut three pounds of shoulder and breast of lean lamb in pieces two and one-half inches square. Parboil and put on fire in cold water with one carrot, one onion, a bouquet garni, and salt. Boil until the lamb is done; remove the vegetables, and strain the broth. Put in another vessel three ounces of butter, melt, add two spoonsful of curry powder and two of flour, heat, then add a sliced apple and banana fried in butter, and one-half cup of chutney sauce

Cook this with the app: pantry check, scaling, and the assistant.