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.