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Quick Lamb Curry

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Ingredients
  Lean ground lamb 1 Pound
  Garlic 2 Clove (10 gm), minced or pressed
  Onion 1 Large, chopped
  Curry powder 1 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Carrot 1 Medium, thinly sliced
  Red apple 1 Small, cored and chopped
  Green pepper 1 Small, seeded and chopped
  Regular strength beef broth 14 1⁄2 Ounce
  Red cayenne pepper To Taste
  Salt To Taste
Condiments:
  Sliced bananas 3⁄4 Cup (12 tbs)
  Major grey chutney 1⁄2 Cup (8 tbs)
  Plain yogurt 1 Cup (16 tbs)
  Chopped peanuts 1⁄2 Cup (8 tbs)
  Crumbled bacon 1⁄2 Cup (8 tbs)
Directions

Crumble lamb into a wide frying pan over medium heat; cook, stirring, until browned, then spoon off and discard all but 2 tablespoons fat.
Add garlic, onion, curry powder, ginger, and cumin; reduce heat to low and cook, stirring often, until onion is very soft.
Add carrot, apple, green pepper, and broth.
Simmer, uncovered, until vegetables are tender and sauce is slightly thickened (about 20 minutes).
Season to taste with salt and red pepper.
While curry is cooking, prepare 3 or 4 condiments of your choice and place each in a separate bowl; pass at the table to sprinkle over individual servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Quick
Cook Time: 
25 Minutes

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