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East Indian Lamb Curry




  1. Dredge meat in flour and brown on all sides in hot shortening. Add onions to skillet; sauté a few minutes but do not brown.
  2. Add remaining ingredients; mix well.
  3. 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.
  4. Serve with rice and an assortment of condiments.

Serves 4.

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