Curried Lamb

Ingredients

• 1 pound boneless lamb, cut into 3/4-inch cubes
• 1 tablespoon cooking oil
• 1 cup coarsely chopped onion
• 3 to 4 teaspoons curry powder
• 2 cloves garlic, minced
• 2 medium apples, peeled, cored, and thinly sliced
• 1 teaspoon instant chicken bouillon granules
• 2 tablespoons all-purpose flour
• 2 cups hot cooked rice

Instructions

1. In a large saucepan brown half of the meat in hot oil. Remove meat. Brown remaining meat with onion, curry powder, and garlic till onion is tender. Return all meat to pan. Stir in apples, bouillon granules, and 3/4 cup water. Cover; simmer for 30 to 40 minutes or till tender.
2. Stir 1/4 cup cold water into flour; stir into saucepan. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Season to taste. Serve over rice. If desired, pass chutney, sliced green onion, raisins, shredded coconut, or chopped peanuts.
3. Microwave directions: Omit cooking oil. In a 2-quart casserole micro-cook lamb, onion, curry powder, and garlic, covered, on 100% power (high) for 5 minutes. Stir in apples, bouillon granules, and 3/4 cup water. Cook, covered, on 50% power (medium) 15 minutes or till tender, stirring every 5 minutes. Stir 1/4 cup cold water into flour; stir into casserole. Cook on high for 3 to 5 minutes or till thickened and bubbly, stirring every minute. Cook for 30 seconds more. Continue as above.