LAMB CURRY

1/4 CUP SALAD OIL
2 LARGE ONIONS, COARSELY CHOPPED
1 1/2 CUPS COARSELY CHOPPED CELERY
1 CUP RAISINS
1 CUP WATER
4 CUPS DICED, COOKED LAMB
1 1/2 CUPS LAMB STOCK OR CHICKEN BROTH
1 1/4 CUP CHOPPED GREEN APPLE
1/4 CUP CURRY POWDER (OR TO TASTE)
HOT COOKED RICE

Heat oil; add onion and celery and cook until tender. 
Add raisins, water, lamb, and 1 cup lamb stock to celery mixture. 
Cook, covered, 35 minutes over low heat. 
Add apple, curry powder, and remaining lamb stock. 
Mix well and cook, covered 10 minutes or until apple is tender. 
Serve over rice and enjoy!

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