- 1/4 cup margarine
- 1 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 1 apple diced
- 1 tsp curry powder
- 1/2 tsp 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.Servings: 4 to 6
Submitted by: Recipe Group Member
Print This Page