Quick Lamb Curry
|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|
|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)|
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.