Friday, September 6, 2013

Lamb Curry

1 1/4 pounds lean boneless lamb, cut in small cubes
1/2 cup chopped onion
1 clove garlic, crushed
2 cups beef broth
2 cups applesauce, unsweetened
1/2 teaspoon salt, or to taste
1 1/4 teaspoons curry powder
1 tablespoon cornstarch
1 tablespoon water

In a saucepan over medium heat, combine lamb, onion, garlic, beef broth, applesauce, salt, and curry powder. Cover and bring mixture to a boil. Reduce heat to medium-low. Cover and cook for about 1 1/2 hours, or until meat is tender. Add more beef broth or water if necessary. Combine cornstarch with the 1 tablespoon water; stir until smooth. Stir cornstarch mixture into the lamb mixture and continue cooking until thickened, stirring constantly.

No comments: