curried lamb

1 hour


  • Patna Rice, 100 grams
  • Tomato paste, 10 grams
  • Dripping, 25 grams
  • Flour, 10 grams
  • Water
  • Chutney(chopped), 25 grams
  • Water, 3 pints
  • Apple (chopped), 50 grams
  • Salt and pepper, 2 dashes
  • Garlic, 1 piece
  • Desiccated coconut, 5 grams
  • Stewing Lamb, 500 grams
  • Sultana, 10 grams
  • Onion, 200 grams
  • Curry powder, 10 grams



Trim the meat and cut into even pieces.

Season and quickly color in hot fat.

Add the chopped onion and chopped garlic, cover with a lid and swear for a few minutes.

Drain off the surplus fat.

Add the curry powder and flour, mix in and cook out.

Mix in the tomato paste , gradually add the hot stock, thoroughly stir, bring to the boil,season and skim.

Allow to simmer and add the rest of the ingredients.

Cover with a lid and simmer in the oven or on stove till cooked.

Correct the seasoning and consistency, skim off all fat. At this stage a little cream nay be added for first class service.

Serve in a entree dish accompanied with rice which may be plain,boiled, pilaff or pilaff with saffron.

Potato Starch for sale

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