Last night we had a nice piece of boneless leg of lamb. It
turned out nicely and there was enough for a meal of
leftover lamb for dinner tonight, not bad for a 1.75 kg
piece of leg of lamb for $12.25.

So for tonight.... I chopped and fried two small onions
and 2 medium cloves of garlic. I added about 1 Tblsp.
finely minced ginger root and 1 hefty Tblsp. of Jamaican hot
curry powder and 2 cups chicken bouillon and 6 chopped dried
apricots. I thickened it with a little Veloutine. There is
about a pound of lamb that has been diced and is now
simmering in the curry sauce. Now I have to decide whether
to have it on rice or if I should do some couscous. I am
leaning toward the couscous.

"Dave Smith" wrote in message
...
Last night we had a nice piece of boneless leg of lamb. It
turned out nicely and there was enough for a meal of
leftover lamb for dinner tonight, not bad for a 1.75 kg
piece of leg of lamb for $12.25.

So for tonight.... I chopped and fried two small onions
and 2 medium cloves of garlic. I added about 1 Tblsp.
finely minced ginger root and 1 hefty Tblsp. of Jamaican hot
curry powder and 2 cups chicken bouillon and 6 chopped dried
apricots. I thickened it with a little Veloutine. There is
about a pound of lamb that has been diced and is now
simmering in the curry sauce. Now I have to decide whether
to have it on rice or if I should do some couscous. I am
leaning toward the couscous.


I love curry. Rice would be my choice, just for the texture.
and there's something terrific about a little fresh green taste
with all curry dishes--something like blanched snow peas,
that earthy fresh flavor with the hot.

Dave Smith wrote:

Last night we had a nice piece of boneless leg of lamb. It
turned out nicely and there was enough for a meal of
leftover lamb for dinner tonight, not bad for a 1.75 kg
piece of leg of lamb for $12.25.

So for tonight.... I chopped and fried two small onions
and 2 medium cloves of garlic. I added about 1 Tblsp.
finely minced ginger root and 1 hefty Tblsp. of Jamaican hot
curry powder and 2 cups chicken bouillon and 6 chopped dried
apricots. I thickened it with a little Veloutine. There is
about a pound of lamb that has been diced and is now
simmering in the curry sauce. Now I have to decide whether
to have it on rice or if I should do some couscous. I am
leaning toward the couscous.





Mind you don't fall in!

Christine