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- Lamb Shanks and Curried Rice
-
- 4-6 Medium sized lamb shanks
- 2 Tbsp. Fat
- 1 Tsp. Salt
- 1/8 Tsp. Pepper
- 3 Cups Hot water
- 1/2 Tsp. Curry powder
- 1 Cup Onion, diced
- 1 Cup Red pepper, diced
- 1 Cup Uncooked rice
- Directions
- Brown shanks in fat; place in roaster or dutch oven. Add salt, pepper and 1 c. water. Bake, covered, in a 350-degree oven for 1 hour. Remove shanks, add remaining water and curry powder to liquid in a pan. Mix. Add onion, (pepper – if using) and rice. Place shanks on top of rice. Bake, covered, for one hour more or until shanks are tender and rice has absorbed most of the liquid. Add more water if needed at end of cooking time.
- Provided by:
- Nancy Brierley
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