Bill's Recipes

Lamb Curry

2 pounds lamb shoulder, trimmed, deboned and cut into 1 inch cubes
4 tablespoons olive oil
2 large onions, chopped
1 medium green pepper, chopped
1 bunch scallions, chopped
2 medium tomatoes, chopped
4 cups water
3 cloves garlic, finely chopped
3 tablespoons curry powder
¾ teaspoon allspice
2 teaspoon paprika
salt and pepper to taste

Mix the meat, vegetables, and spices. Let marinate for½ hour.

Separate the meat from the rest of the mixture. Heat the oil in a large skillet and brown the meat. Place the meat in a large casserole dish and add the vegetables, and any juice. Add the water; cover and simmer for about 2½ hours. Uncover the pot for the last½ hour.

With leftover lamb, use chicken broth instead of water, and simmer for 45 minutes, uncovered. Variation, use leftover turkey.