Lamb Curry

Ingredients

• 1 cup chopped onions
• 4 Tbsp0 salad oil
• 2 1/4 c3 diced celery
• 1 Hasp flour
• 4 1/2 c0 diced leftover lamb
• 2 tsp0 curry powder
• 1 1/8 Co leftover gravy
• 3/4 Co boiling water
• Salt to taste

Method

1. 1

   Sauté onions and celery in salad oil until tender.

2. 2

   Stir in flour.

3. 3

   Add lamb, curry powder, gravy, water, and salt.

4. 4

   Simmer for 15 minutes and serve over rice.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 35. The excerpt below is the record exactly as published.

Lamb Curry Girmen-Kei shier Ring Fruit Filled Pork Chops Shrimp Ernie Gumbo Roux Oriental Tuna Shrimp & Scallops Calobrese Tuna Fish Casserole Tuna Wiggle Casserole Shrimp Creole Deviled Crabs Shrimp Curry Skillet Stroganof Sandwiches Barbecued "Hamburg' Garden Gravy Beef- Noodle Casserole Beef Straganoff Veal in Sour Cream Ham Loaf Ham Loaf and Sauce Salmon Loaf Pressed Chicken Loaf Chicken Loaf Chili Spanish Rice Tacos Chili Casserole Enchiladas Tamale Casserole Bar-B-Q Hamburgers Bacon Rolls Hot Dogs-Week-End Style Southern Chicken Pot Pie Festive Chicken Cass, Bar-B-Q Chicken Raised Meat Balls Chicken Spaghetti Cauliflower Oriental Chicken Supreme Meat Loaf Dutch Meat Loaf Barbeque Sauce Hamburger Bean Ring One Dish Meal Spareribs & Sauerkraut Meat Rolls Beef & Potato Loaf Beef Pinwheels Mushroom Sauce Sweet & Sour Meatballs Italian Meat Balls Chop Suey Rice Cass, Beef Stew Baked Lasagne STUFFED CABBAGE ROLLS Irene Nettles 12 large cabbage leaves--Cover with boiling water and let stand until limp-“Drain--Cut out hard center of leaf--Mix 11/4 lb0 ground meat 1/2 tsp. pepper, 2 tsp9 salt, 1 cup cooked rice or 1/2 cup raw rice, 1 egg9 Grease pan with 2 Tbsp. cooking oil--Place equal portions of meat mixture in center of each leaf and roll up and place in pan — -Mix two 8 oz„ cans of tomato sauce, 1 Tbsp0 brown sugar, 1/4 cup water (if raw rice is used, use 1/2 cup water) , 1 Tbsp. vinegar--Pour over rolls and bake 1 hr. in 3.50° oven. CHEESE SOUFFLES 1 cup thick white sauce 1/4 tsp. dry mustard Dash of cayenne pepper 1 cup shredded sharp cheese 3 egg yolks, well beaten 3 egg whites 1/4 tsp0 cream of tartar Heat oven to 350° — To basic thick white sauce while still on stove, add mustard, pepper and cheese — Remove from heat and stir gradually into egg yolks . — Beat egg whites and cream of tartar until stiff--Fold in cheese mixture — Pour into 6 ungreased custard cups and bake 20- 25 minutes, or until puffed and golden brown — Serve immed. Makes 6 servings . To make crabmeat sauce, carefully stir 1/2 to 1 cup cooked crabmeat into 1 cup med. white sauce. 115 GUMBO Emma Breckenridge Most everyone likes a good gumbo--it is an original and cherished possession in So-La kitchens . It may be made with file or okra — File is added just before serving after taken from the stove--Okra is cooked with the gumbo8 (File is sassfras powdered leaf) . Gumbo is a wonderful means of using leftovers — “ham, turkey, and seafoods — Gumbo is best served over mounds of hot rice* Shrimp Gumbo 2 lbs. shrimp 2 Tbsp* butter or oil 2 Tbsp. flour 3 cups okra chopped or 1 Tbsp. file 2 onions chopped 1 can tomatoes 8 cups water 1 bay leaf 1 tspe salt 3 pods garlic red pepper Peel shrimp uncooked and devein-- Make roux of flour and oil — Add shrimp to this for a few minutes stirring constantly-- Set aside — Saute okra and onions in butter or oil — Add tomatoes when okra is nearly cooked — Then add water, bay leaf, garlic, salt and pepper — Add shrimp and roux — Cover — Cook slowly for 30 min. — Remove bay leaf — Oysters and crab can also be added--Serves 6-8. 116 LAMB CURRY Cleo Griffin 1 cup chopped onions 4 Tbsp0 salad oil 2 1/4 c3 diced celery 1 Hasp flour 4 1/2 c0 diced leftover lamb 2 tsp0 curry powder 1 1/8 Co leftover gravy 3/4 Co boiling water Salt to taste

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