Home Canned Curried Lamb

• 4 lbs lean lamb, cut into 1 inch cubes
• 14 cup shortening
• 2 cups chopped onions
• 2 garlic cloves, minced
• 4 tomatoes, peeled and cored, cut up
• 1 tablespoon curry powder
• 14 cup all-purpose flour

1. Brown the meat in shortening, remove meat.
2. Add onion, garlic and cook till tender BUT NOT BROWN.
3. Return meat to skillet.
4. Add tomatoes, curry powder, and 2 teaspoons salt.
5. Heat to boiling, Blend flour and 1/2 cup cold water.
6. stir into meat mixture.
7. Cook and sti till bubbly.
8. Pack into hot pint jars, leaving a 1 inch head space.
9. Adjust lids.
10. Process in the pressure canner at 10 pounds.
11. 75 minutes.
12. BEFORE SERVING: Boil, uncovered at least 10 minutes BEFORE you taste or use.
13. Serve with Hot rice.

lean lamb, shortening, onions, garlic, tomatoes, curry powder, flour

Taken from www.food.com/recipe/home-canned-curried-lamb-182010 (may not work)