Salt Lake Telegram | 1941-01-15 | Page 12 | Lamb Curry

Lamb Curry One pound lean lamp 'economy 'econ-omy cut), 3 tablespoons fat, "4 cup chopped onions, 1-3 tup diced celery 4 cups water, 1 teaspoon salt, teaspoon paprika, 2-3 teaspoon tea-spoon rurry powder, 1 cup cooked peas, '4 cup diced cooked carrots, car-rots, 2 tablespoons butter, 2 -tablespoons flour. J Cut lamb into Inch cube. Brown quickly In the fat heated in a frying pan. Add the onions and celery and simmer until light brown. Pour in! water. Cover and simmer about an hour until the lamb is tender. Add the reasonings and vegetables vege-tables and cook slowly 10 minutes. min-utes. Mix the flour with the butter and pour into the cooking cook-ing mUture. Add the dulmpllnga. If the curry seems a little dry, add another cup water.