Lamb Curry



4 to 6 servings

Recipe from

Oxmoor House


1 3/4 cups diced celery
1 1/2 cups diced onion
1 large apple, peeled and diced
1/4 cup butter or margarine
3 tablespoons all-purpose flour
2 cups hot water
1 teaspoon brown bouquet sauce
2 cups cooked roast lamb, cut into 1/2-inch cubes
1/2 cup raisins
2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground cloves
Hot cooked rice


Sauté celery, onion, and apple in butter in a large Dutch oven over medium heat until onion is golden brown. Stir in flour.

Combine water and bouquet sauce; gradually add to sautéed mixture, blending until smooth. Add next 6 ingredients, mixing well. Bring mixture to a boil; reduce heat. Cover and simmer 30 minutes or until mixture is thickened and bubbly.

Serve over hot cooked rice with the following condiments: (about 3/4 cup each) chutney, flaked coconut, chopped hard-cooked egg, crumbled cooked bacon, and salted peanuts.