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. `````````````````````````````````````````` 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.