Lamb ÂÂ… la Indienne is a type of lamb stew highly seasoned with curry powder. The term indienne generally means that the item is served with curried rice; however, it can also mean served in the style or fashion of India. This entree dish is an excellent choice for both the luncheon and dinner menu.

Preparation:

Trim and cut the shoulder of lamb into 1 inch cubes with a French knife.

Crush the tomatoes by hand.

Prepare the chicken stock

Mince the onions and garlic with a French knife.

Mince the ham and apples with a French knife.

Warm the cream in a sauce pan.

Procedure:

Place the cubes of lamb in the stock pot. Pour over the chicken stock, add the salt, bay leaves and thyme. Bring to a boil and skim off any scum that may appear on the surface with a ladle.

Reduce to a simmer and cook until the lamb cubes are tender. Do not overcook lamb.

Strain the stock from the cooked lamb through a china cap covered with cheese cloth into a stainless steel container. Hold meat and stock, keeping both in a warm place. Keep covered with a wet towel to keep them from drying out.

Melt the butter in a sauce pot, add the garlic and onion, saut‚ without colour until slightly tender.

Stir in the curry powder and mustard, blend into the roux.

Add the hot stock, whipping vigorously with a wire whip until thickened and fairly smooth.

Add the apples, ham, Worcestershire sauce, and tomatoes; let sauce simmer for approximately 20 minutes.

Add the cooked cubes of lamb and continue to simmer for 10 minutes more. Stir occasionally with a wooden paddle. Remove from the range and adjust seasoning.

Dish up with a 6-8 oz ladle. Serve with rice and chutney.

G. Haines (Second Edition) ISBN0-8269-4422-1

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