|Cooking oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Flour||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon|
|Beef broth||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Boneless lamb shoulder||1 1⁄2 Pound, cut into cubes|
|Apple||1 Medium, sliced|
|Seedless raisins||1⁄3 Cup (5.33 tbs)|
|Chutney||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
Blend in a mixture of the flour, curry powder, and salt; heat until bubbly.
Stir in the broth and lemon juice and cook until thickened, stirring constantly.
Sprinkle sugar over lamb and cook in a large heavy skillet until browned on all sides.
Add apple slices; cover and cook 5 minutes.
Add the curry sauce to skillet and stir in the raisins, chutney, and almonds.
Cover; cook 1 hour.
Serve over hot cooked rice with accompaniments such as pimiento stuffed olives, chutney, kumquats, sieved egg yolks, sliced green pepper, and toasted flaked coconut.