1-3/4 Tbs. vegetable oil 1 lb. lamb leg steaks, trimmed and diced 3/4 onion, finely chopped 2 cloves garlic, minced 1-3/4 Tbs. fresh ginger, grated 1-3/4 Tbs. mild curry paste 10 ounces can cream of chicken soup 1/3 cup water 2 green apples, cored and diced 2-3/4 Tbs. cilantro leaves, chopped Heat oil in a heavy nonstick skillet over medium high heat. Stir fry lamb, in batches if necessary, until well browned. Remove from skillet and set aside. Add next 4 ingredients to skillet and cook 2-3 minutes or until fragrant. Stir in soup and water and bring to a boil. Return meat to skillet. Reduce heat to low and simmer gently 20 minutes or until tender. Stir in apples and simmer 5 minutes. Serve sprinkled with cilantro leaves.
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