LAMB CURRY

[April B.]

LAMB CURRY

1/4 cup margarine
1 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1 apple diced
1 teaspoon curry powder
1/2 teaspoon salt
1/4 cup flour
2 cups chicken broth (dissolve 2 chicken bouillon
cubes in 2 cups boiling water)
2 cups cubed lamb (from cooked roast)
3 cups hot cooked rice

Melt margarine in large saucepan. Add onion, green pepper, celery
and apple
slices; cook gently until onion is tender. Stir in curry powder,
salt and
flour. Cook over low heat, stirring until mixture is hot. Remove
from heat.
Gradually stir in broth. Heat to boiling, stirring constantly.
Boil and stir
1 minute. Stir in lamb; heat through, stirring occasionally,
about 10
minutes.
Serve over rice. May serve mashed hardboiled eggs, bacon bits or
raisins to
sprinkle on top.
Yields 4 to 6 servings.
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Lamb In Curry Recipe

2 1/2 pounds lamb, leg, breast, loin or shoulder, cut in pieces
3 onions, peeled, chopped
1 tablespoon curry powder
2 apples, peeled, cored, chopped
1 clove of cloves
2 tablespoons fat
water
flour
seasonings to taste (salt and pepper)

Fry lamb in the fat. When brown, sprinkle with flour and stir on
the fire
for 2 minutes. Remove lamb from frying pan and place in a stew
pan. Add the
onions, curry powder, apples, clove and seasonings. Cover with
water to 1
inch above the top of the lamb. Let cook slowly for about 45
minutes. Then
serve.