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Mulligatawny Stew

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  • Complexity: medium


  • 1 pound lean lamb, 1 ½ inch cubed
  • 1 tablespoon olive oil
  • 2 tablespoon curry powder
  • 2 cups water
  • 3 carrots, sliced
  • 1 cup apple juice
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 1 tablespoon lemon juice
  • 2 tablespoon butter
  • 2 onions, medium dice
  • 3 tablespoon flour
  • 3 Granny Smith apples, peeled and cubed
  • 1 potato, peeled and medium diced
  • 6 cups chicken broth
  • ¼ teaspoon ground ginger
  • 1 cup coconut milk or heavy cream
  • Hot cooked rice


  1. In medium bowl toss lamb cubes with 1 tablespoon of curry powder and set aside.

  2. Heat butter and olive oil in heavy skillet and add lamb cubes. Brown on all sides, about 4 minutes, remove from heat and move to a 4-6 quart crock pot. Add onions and remaining 1 tablespoon curry powder to skillet; cook and stir until onions are crisp tender.

  3. Stir in flour and cook and stir until bubbly. Add 2 cups water and stir until thickened. Pour this mixture into slow cooker.

  4. Add the remaining ingredients except coconut milk, lemon juice and rice.

  5. Cover and cook on low for 8 to 9 hours until all ingredients are tender. Stir in coconut milk and lemon juice and serve over hot cooked rice.

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