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Yield: Makes 6 servings.
• 2 pounds boneless lean lamb cut into 1-inch cubes*
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 2 to 3 teaspoons curry powder
• 1 teaspoon salt
• 1 large clove garlic, minced
• 1 medium apple, peeled, cored, and chopped
• 1 medium onion, chopped
• 1½ cups chicken broth
• 2 tablespoons sherry (optional)
• 3 cups hot cooked rice
Brown lamb in hot oil in heavy saucepan with tight-fitting lid until brown on all sides.
Stir in tomato paste, curry, salt, garlic, apple, onion, broth and sherry.
Cover; simmer 1 to 1½ hours or until meat is fork-tender.
Stir occasionally and add water, if needed.
If sauce is thin at end of cooking period, thicken with 1 to 2 teaspoons cornstarch dissolved in 2 tablespoons water.
Adjust seasonings, if necessary.
Spoon over beds of fluffy rice.
Serve curry with side dishes of chopped peanuts, chutney, diced hard-cooked eggs, shredded coconut and raisins, if desired.
*Or use beef chuck.
Total Fat 28g
Total Carbohydrate 29g
Dietary Fiber 1g
USA Rice Federation www.usarice.com
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