Recipe: Lamb with Curried Rice (using onion and peppers, 1950's)

LAMB WITH CURRIED RICE

2 pounds boneless lamb, cut in 1-inch pieces
1/4 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lard or drippings
1 cup water
1/2 teaspoon mace
1 small onion, chopped
1 cup sliced celery, cut in 1/2-inch pieces
1 green bell pepper, cut in 1-inch squares
Curried Rice (for serving, recipe follows)

Mix together flour, salt and black pepper. Dredge meat in seasoned flour (reserve remaining flour). Brown lamb in lard or drippings. Pour off drippings.

Sprinkle any remaining seasoned flour over lamb. Add 1 cup water, mace and onion. Cover tightly and simmer 45 minutes.

Add celery and green pepper and simmer 45 minutes longer or until meat is tender.

Serve over Curried Rice. 6 servings.

CURRIED RICE
Makes 4 cups

1 cup rice
1/2 cup raisins
1 teaspoon salt
1 1/2 teaspoons curry powder
4 cups boiling water

Add rice, raisins, salt and curry powder to 4 cups boiling water. Cover and simmer 20 to 25 minutes or until rice is tender. Drain but do not rinse.

Makes 6 servings
Source: recipe booklet: Meat Recipe Rally by Williams Packing and Storage Locker Co., Home of Hillbilly Brand, 1958-59