Lamb Curry Crepes

Recipe Ingredients

12		Entree crepes
1 1/2 cups	93g / 3.3oz	Cubed lean cooked lamb
2 cups	125g / 4.4oz	Chopped onion
2 cups	292g / 10oz	Chopped unpeeled apples
1/4 cup	49g / 1.7oz	Butter or margarine
1 1/2 tablespoons	22ml	Curry powder
1 teaspoon	5ml	Ground ginger
1 teaspoon	5ml	Chili powder
1/2 teaspoon	2.5ml	Pepper
1 tablespoon	15ml	Catsup
1 cup	237ml	Chicken broth
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Water
		Chutney

Recipe Instructions

Melt butter or margarine in large skillet. Saute onions and apples until tender. Sprinkle with curry, ginger, chili powder and pepper. Add catsup and stir well. Add broth and cover pan; simmer gently for 20 minutes. Combine cornstarch and water and add to mixture, stirring until thickened. Add lamb. Stir to mix well. Simmer, uncovered, for 20 minutes. Divide mixture evenly among crepes and roll up. Place in single layer in greased shallow baking dish. Dish may be covered and refrigerated at this point. Before serving cover crepes and heat in 350 degree oven for 15 to 20 minutes or until hot. Serve with chutney.

NOTES : leftover lamb? wrap it up with India's spices Lynn [email protected] <mailto:[email protected]

Source:
The Crepe Book 1975

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