"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Lamb Curry

Published by: Sarah

  • Jan
  • 12

1# Boneless Lamb Leg, cut into chunks
Salt & Pepper
1 clove Garlic, minced
1/4 c. Red Wine
4 dash Balsamic Vinegar
1 1/2 T Curry Powder
1/2 c. Half & Half, warm
Fresh Chopped Mint

Season meat with salt & pepper and dredge in flour.
Heat oil in a skillet & add dredged meat.
Brown on all sides.
Add the garlic & cook 1 minute.
Deglaze the pan with the wine & vinegar.
Cook until sauce is thickened.
Add the curry powder & warm half & half.
Finish with fresh mint.
Serve with brown rice pilaf.


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