Curry of Lamb

Ingredients

• 2½ pounds lamb from the shoulder
• 4 medium-sized onions
• 2 ounces butter
• 2 tablespoonfuls flour
• 1 tablespoonful curry powder
• the yolks of 2 eggs
• 2 tablespoonfuls of lemon juice

Method

1. 1

   Cut lamb into 2-inch pieces, cover with boiling water, let stand for 8 minutes, then drain.

2. 2

   Return to saucepan, cover with boiling water, add salt, pepper, and onions, boil until tender (about 1 hour).

3. 3

   Melt butter, add flour and curry powder, cook for 2 minutes.

4. 4

   Add lamb broth, cook until smooth, strain.

5. 5

   Mix egg yolks with lemon juice, add to sauce.

6. 6

   Serve lamb on a hot dish, pour sauce over, garnish with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 222. The excerpt below is the record exactly as published.

Curry of Lamb. — Procure 2V, pounds lamb from the shoul- der, cut it into 2-inch sized pieces, place in a saucepan, cover with boiling water, let it stand 8 minutes, then drain on a sieve and rinse off with cold water ; return the meat to the saucepan, cover with boiling water ; add 2 even tablespoonfuls salt, 1 even teaspoonf ul white pepper, and 4 medium-sized onions, cover and boil till the meat is tender, about 1 hour. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour and 1 tablespoonf ul curry powder, stir and cook 2 minutes ; add the broth from the lamb, cook and stir till the sauce is smooth ; then strain it into a clean saucepan. Mix the yolks of 2 eggs with 2 tablespoonfuls of lemon juice

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