|Butter/Margarine||14 Cup (224 tbs)|
|Onion||1 Medium, chopped (About 0.5 Cup)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Apple||1 , pared and thinly sliced|
|Curry powder||2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Cubed cooked lamb||2 Cup (32 tbs)|
Melt butter in large saucepan.
Cook and stir onion, green pepper, celery and apple in butter until onion is tender.
Stir in curry powder, salt and flour.
Cook over low heat, stirring constantly, until mixture is hot.
Remove from heat; stir in broth.
Heat, stirring constantly, until broth boils.
Boil and stir I minute.
Stir in meat.
Cook, stirring occasionally, until hot, about 10 minutes.
(To serve immediately, see below.) Pour into 1 quart freezer container.
Cover, label and freeze.35 minutes before serving, remove Lamb Curry from freezer.
Have ready: 3 cups hot cooked rice; chopped peanuts; hard cooked eggs and chutney for accompaniments.
Dip container of curry into very hot water just to loosen.
Place 1/2 cup water and frozen block in 3 quart saucepan.
Cover tightly; heat over medium heat, turning occasionally, until hot and bubbly, about 30 minutes.
Serve on rice.
Pass peanuts, hard cooked eggs and chutney.
To Serve Immediately: Serve on 3 cups hot cooked rice.
Pass chopped peanuts, hard cooked eggs and chutney.