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This recipe makes use of leftover lamb, though I have no doubt it would be good with leftover chicken or pork. It originated from an old cookbook of my grandmother’s from the Junior League of Tampa. The lamb is cooked in a thick gravy with curry powder, a kick of spice, apples, and raisins. It’s a true family favorite.
Melt the butter and canola oil in a large skillet over medium heat. Add the celery, onion, and apple along with a pinch of salt and pepper. Cook until lightly golden, about 10 minutes.
Add the flour, stirring to incorporate with the vegetables, and cook for a minute. Add broth and stir well. Bring to a simmer and keep stirring to get rid of any lumps.
Add the remaining ingredients. Bring to a boil, cover, and reduce to a simmer. Cook for 20 minutes, or until the liquid becomes the consistency of a gravy. Add additional broth if the gravy gets too thick. Serve over rice or potatoes, with toppings if desired.
Adapted from The Gasparilla Cookbook.
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