{"id":4336,"slug":"curried-lamb-with-rice","title":"Curried lamb with rice","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three pounds of shoulder and breast of lean lamb","one carrot","one onion","a bouquet garni","salt","three ounces of butter","two spoonsful of curry powder","two spoonsful of flour","a sliced apple","a banana","butter","one-half cup of chutney sauce","boiled rice"],"ingredients_norm":["shoulder and breast of lean lamb","carrot","onion","bouquet garni","salt","butter","spoonsful of curry powder","spoonsful of flour","apple","banana","chutney sauce","boiled rice"],"steps":["Cut three pounds of shoulder and breast of lean lamb in pieces two and one-half inches square.","Parboil and put on fire in cold water with one carrot, one onion, a bouquet garni, and salt.","Boil until the lamb is done; remove the vegetables, and strain the broth.","Put in another vessel three ounces of butter, melt.","Add two spoonsful of curry powder and two of flour, heat.","Then add a sliced apple and banana fried in butter.","Add one-half cup of chutney sauce.","Boil for twenty minutes.","Strain over the lamb.","Serve with boiled rice."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w5:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e974628ad319f8437ebf05906feb3d302fe701bedd659c08ab70f3d24a95bc9d","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/curried-lamb-with-rice"}