Curried Lamb (1975)

• 3 tbspns butter
• 1 cup celery, diced
• 2 tart apples, peeled and diced
• 1/2 cup onions, sliced
• 2 cups cooked lamb, diced
• 2 cups lamb broth, make from the bones
• 1-1/2 to 2 tspns, curry powder
• 2 tbspns flour
• 1-1/2 tspns salt

Melt butter in saucepan. Add celery, apples, and onions, and saute until soft.  Add lamb and lamb broth. Simmer 20 to 30 minutes.

Blend curry powder with hot water, and let stand 5 minutes. Blend flour and salt into curry, adding cold water if necessary for a smooth paste. If lamb mixture is fairly dry, add about 1 cup of boiling water to the curry paste. Continuing simmering 5 minutes, stirring frequently.

Serve on hot platter with border of fluffy boiled rice, and garnish with parsley.

More "Lost" Lamb Recipes
Artichoke Stuffed Leg of Lamb (1981)

Gigot Persille Spring Lamb (1964)

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975. This recipe waas courtesy of Hampton Manor, which was built "during the golden age between the War of 1812 and the War Between the States.")