Easy Lamb Curry
|Curry powder||1 Teaspoon|
|Vegetable oil||1 Tablespoon (Acceptable)|
|Chopped onion||3 Tablespoon|
|Diced celery||1 Cup (16 tbs)|
|Homemade beef broth/Commercial low-sodium variety||2 Cup (32 tbs)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Diced cooked lamb||2 Cup (32 tbs)|
|Chopped apple||1⁄2 Cup (8 tbs), unpeeled if color is good and skin is crisp|
|Uncooked rice||2⁄3 Cup (10.67 tbs)|
In a small bowl, combine flour and curry powder.
Place oil in a skillet over medium-high heat.
Add onions and celery and saute lightly.
Stir in flour mixture and blend until smooth.
Add broth and ketchup.
Reduce heat, cover and simmer about 1 hour, stirring occasionally.
Add lamb and apple.
Simmer another 20 minutes.
Cook rice according to package directions, omitting salt and butter or margarine.
Place 1/2 cup rice in each of four shallow bowls.
Spoon lamb mixture evenly over rice.