|Veal cutlet||1 1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped tart apple||3⁄4 Cup (12 tbs)|
|Curry powder||3 Teaspoon|
|Lemon rind||1⁄2 Teaspoon|
|Canned bouillon||10 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Cooked rice||2 Cup (32 tbs)|
|Shredded coconut||1⁄4 Cup (4 tbs)|
Cut meat into 1-inch pieces, and flour lightly.
Melt butter or margarine in heavy skillet, and gently fry meat, turning till all sides are golden.
Push meat to one side, and add onion and apple.
Continue cooking over low heat a few minutes, stirring and turning.
Add curry powder, salt, lemon rind and cayenne.
Add bouillon, water and lemon juice, continuing to stir until mixture reaches simmering point.
Cover, and simmer about 45 minutes or until meat is tender.
Serve over hot fluffy rice, scattering banana slices and shredded coconut on top of curry.
Note: The same amount of lamb or beef may be used instead of veal.
Simmer 1 1/2 hours.