Last night we had a nice piece of boneless leg of lamb. It turned out nicely and there was enough for a meal of leftover lamb for dinner tonight, not bad for a 1.75 kg piece of leg of lamb for $12.25.
So for tonight.... I chopped and fried two small onions and 2 medium cloves of garlic. I added about 1 Tblsp. finely minced ginger root and 1 hefty Tblsp. of Jamaican hot curry powder and 2 cups chicken bouillon and 6 chopped dried apricots. I thickened it with a little Veloutine. There is about a pound of lamb that has been diced and is now simmering in the curry sauce. Now I have to decide whether to have it on rice or if I should do some couscous. I am leaning toward the couscous.
"Dave Smith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Last night we had a nice piece of boneless leg of lamb. It turned out nicely and there was enough for a meal of leftover lamb for dinner tonight, not bad for a 1.75 kg piece of leg of lamb for $12.25.
So for tonight.... I chopped and fried two small onions and 2 medium cloves of garlic. I added about 1 Tblsp. finely minced ginger root and 1 hefty Tblsp. of Jamaican hot curry powder and 2 cups chicken bouillon and 6 chopped dried apricots. I thickened it with a little Veloutine. There is about a pound of lamb that has been diced and is now simmering in the curry sauce. Now I have to decide whether to have it on rice or if I should do some couscous. I am leaning toward the couscous.
I love curry. Rice would be my choice, just for the texture. and there's something terrific about a little fresh green taste with all curry dishes--something like blanched snow peas, that earthy fresh flavor with the hot.
Last night we had a nice piece of boneless leg of lamb. It turned out nicely and there was enough for a meal of leftover lamb for dinner tonight, not bad for a 1.75 kg piece of leg of lamb for $12.25.
So for tonight.... I chopped and fried two small onions and 2 medium cloves of garlic. I added about 1 Tblsp. finely minced ginger root and 1 hefty Tblsp. of Jamaican hot curry powder and 2 cups chicken bouillon and 6 chopped dried apricots. I thickened it with a little Veloutine. There is about a pound of lamb that has been diced and is now simmering in the curry sauce. Now I have to decide whether to have it on rice or if I should do some couscous. I am leaning toward the couscous.
