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

Directions

 * 1) Brown lamb in hot oil in heavy saucepan with tight-fitting lid until brown on all sides.
 * 2) Stir in tomato paste, curry, salt, garlic, apple, onion, broth and sherry.
 * 3) Cover; simmer 1 to 1½ hours or until meat is fork-tender.
 * 4) Stir occasionally and add water, if needed.
 * 5) If sauce is thin at end of cooking period, thicken with 1 to 2 teaspoons cornstarch dissolved in 2 tablespoons water.
 * 6) Adjust seasonings, if necessary.
 * 7) Spoon over beds of fluffy rice.
 * 8) Serve curry with side dishes of chopped peanuts, chutney, diced hard-cooked eggs, shredded coconut and raisins, if desired.