Indonesian Curry
Serves 6
Recipe By: Peg Bracken
Published in: The I Hate To Cook Book
5 tablespoons butter
1 cup chopped onion
2 apples -- peeled and chopped
2 can beef consomme
Juice of 1 lemon
2 cup diced leftover roast lamb
4 tablespoons flour
2 teaspoons curry powder
1 1/2 cup raw rice
Saute the onion and the apple together in a deep skillet until they're
tender, using two tablespoons of the butter. Then add the rest of the
butter, and sift the flour and curry powder in, too. Stir all this
until it's comfortably integrated.
Then add the consomme and the water, lemon juice, and cubed lamb.
Simmer it all from half an hour to an hour, while the rice cooks.
This gives you a nice little breather. You may now put your feet up
and have a highball, or else you may dirty up a lot of little dishes
with:
Chopped peanuts
Chopped green onions
Chopped almonds
Toasted coconut
Diced cucumber
Sliced bananas
Grated orange rind
Crumbled bacon
Raisins
Chutney
to serve as side boys with your curry. Take your choice.
Serves 6.
Recipe Notes
This is a mild curry which came from Indonesia via San Francisco, with
a short but pleasant stopover in Grants Pass.
Exported from A Cook's Books -- Recipe management for Macintosh
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