Description Edit

Makes 4 servings.

Ingredients Edit

Directions Edit

  1. Brown lamb in hot oil in heavy saucepan with tight-fitting lid until brown on all sides.
  2. Stir in tomato paste, curry, salt, garlic, apple, onion, broth and sherry.
  3. Cover; simmer 1 to 1½ hours or until meat is fork-tender.
  4. Stir occasionally and add water, if needed.
  5. If sauce is thin at end of cooking period, thicken with 1 to 2 teaspoons cornstarch dissolved in 2 tablespoons water.
  6. Adjust seasonings, if necessary.
  7. Spoon over beds of fluffy rice.
  8. Serve curry with side dishes of chopped peanuts, chutney, diced hard-cooked eggs, shredded coconut and raisins, if desired.

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