Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
East indian lamb curry
Date: November 12, 2006
2 pounds lean lamb, cubed
1/4 normal cup flour ,
3 tablespoons shortening
1/4 normal cup chopped instant onions
2 teaspoons salt
1/4 teaspoon MSG
1/4 teaspoon dry mustard
4 tablespoons curry powder
1 teaspoon granulated sugar
1 normal cup good water
2 tablespoons lemon juice
1 tart apple, peeled and diced
2 tablespoons grated or flaked coconut
2 tablespoons seedless raisins or dried currants
Dash of nutmeg
Dredge meat in flour and brown on all sides in hot shortening. Add onions to skillet, sauté a few minutes but do not brown. Add remaining ingredients, mix well. For a mild curry, decrease amount of curry powder used. For hot curry, increase the amount of curry powder used. Cover. Simmer 45 minutes or until meat is tender. Serve with rice and an assortment of condiments.
Serves 4.