- (leftover lamb)
- 1/4cup butter or margarine
- 1cup slice onions
- 1cup slice celery
- 3/4cup chopped green pepper
- 1tbsp curry powder
- 3cups diced cooked lamb
- 1/8tsp crushed dry chili peppers
- 1tsp salt
- 2tsp sugar
- 28-oz can tomatoes
- hot cooked rice
- chutney(optional)
Heat butter or margarine in large heavy saucepan.Add
onions,celery,green pepper and curry powder.Cook until
onions are transparent, stirring constantly. Add all remaining
ingredients except rice and chutney. Simmer about 45 minutes.
Serve over rice. Pass the chutney.
