Rosy Lamb Curry

Description
Makes 4 servings.

Ingredients

 * 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
 * 1 1/2 cups chicken broth
 * 2 tablespoons sherry (optional)
 * 3 cups hot cooked rice

Directions
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 1-1/2 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.