March 11, 2017
Comfort Food, Dinner, Main Dish,
Casseroles, Curries, Lamb/Mutton, Rice, Indian, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spicy more
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"I've made this recipe many times and it's always been popular. The spiciness can be varied by using more or less curry powder. Possible condiments to serve on the side include sliced bananas, shredded coconut, toasted almonds, chopped green pepper."
Combine lamb and onion, sauté in small amount of oil over low heat till meat is brown on all sides.
Add raisins, almonds, vinegar, curry powder, chutney, salt, pepper, and stock.
Cover and cook over low heat 30 minutes, stirring occasionally.
Add rice. Cover, cook 20-30 minutes or till rice is done, stirring.
Serve with condiments as desired.
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This recipe is a bit different than the way I usually make my curry but we really enjoyed it. I doubled the curry. I always serve curry with bananas, more chutney and usually chopped fresh tomatoes. I didn't have any fresh tomatoes so opened a can of fire roasted, seasoned tomatoes. Lovely dinner.