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ROSY LAMB CURRY

Yield: Makes 6 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

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.  
 

Nutrition Facts
Calories 493   
Total Fat 28g 
Cholesterol 103mg 
Sodium 920mg 
Total Carbohydrate 29g 
Dietary Fiber 1g 
Protein 29g  

USA Rice Federation www.usarice.com