Fresh Lamb Shoulder
Or Chicken 600 g (20 oz)
Virgin Olive oil 30 ml (2 tbsp)
Hot Madras Curry 25 g (2 tbsp)
Sambal Oelek 30 g (2 tbsp)
1 Apple, diced medium
Red & Green Bell peppers _ each
Celery 2 stalks, all fine diced
1 med. onion fine diced
2 Garlic cloves fine minced
Lamb or Chicken Stock 500ml (1pint)
All Purpose flour 30 g (2 tbsp)
Juice of 1 lemon
Mango Chutney 30ml (2tbsp)
Preparation:
1. Heat olive oil in a large sauce pan, brown the meat cubes to seal
the juices. Reduce heat.
2. In a sauté frying pan, sauté celery, onions, garlic and peppers.
3. Add the lamb or chicken and add the curry powder, salt & pepper, Sambal
Oeleck and dust with flour.
4. Sauté for a few minutes, add the chutney, apples and the stock.
5. Blend well, bring to a short boil, stirring constantly and reduce to simmer.
Add the lemon juice.
6. The meat should be be cooked in 20 – 30 min, chicken 10 min. less.
7. Serve with a fine fluffy steamed basmati rice and garnished with some shredded
coconut and chunks of pineapple.
Serves 4 people All you need to serve with this fine meal is a glass of mineral
water and you have a perfect dinner even on a warm spring day.
Bon Appetite yours,
Chef Georg.
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