| Curried Lamb 2
1 pound of boneless lamb, cut into 3/4 inch cubes
1 tablespoon of cooking oil
1 cup of coarsely chopped onion
3 - 4 teaspoons of curry powder
2 cloves garlic, minced
2 medium apples, peeled, cored and thinly sliced
1 teaspoon of instant chicken bouillon granules
2 tablespoons of all purpose flour
2 cups of hot cooked rice |
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In a large saucepan brown half of the meat in hot oil. Remove meat. Brown remaining meat with onion, curry powder and garlic until the onion is tender. Return all meat to pan. Stir in apple, bouillon granules and 3/4 cup of water. Cover, simmer for 30 - 40 minutes or until tender. Stir 1/4 cup of cold water into flour, stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minutes more. Season to taste. Serve over rice. If desired, pass chutney, sliced green onion, raisins, shredded coconut, or chopped peanuts. Serves 4 |
