Lamb Curry Bombay
Ingredients:
| 40 lb. |
Lamb stew meat (shoulder, leg) |
| 1- 2” hotel pan |
Yellow onions, diced |
| 1- 2” hotel pan |
Red and green apples, peeled, cored and diced |
| 3 cps. |
Tomato paste |
| 1 cup |
Curry powder |
| 2 cps. |
Creamy peanut butter |
| 1 ½ qts. |
Coconut milk |
| 1 gal. |
Pineapple juice |
| 3 gal. |
Brown stock |
| |
Salt and pepper to taste |
Garnish:
Sliced apples canned
Sliced peaches canned
Pineapple chunks canned
Orange sections canned
Sliced pears canned
Coconut flakes toasted
Method:
- In the tilt fryer, brown the lamb thoroughly.
- Add the apples and onions
- Add remaining ingredients except for the garnish. Stir thoroughly and season.
- Simmer slowly for approximately 2 ½ hours.
- Note: May be made 1 day ahead.
- Dish up into 2 inch hotel pans.
- Place garnish in rows covering the top of the pan.
- Serve with steamed rice.
Source: Chef Keith Hammerich, CCSF
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