Ingredients:
1 lb boneless lamb, cut into cubes
1 tbsp cooking oil
1 cup chopped onion
4 tsp curry powder
2 cloves of garlic minced
2 apples, peeled and sliced thinly
1 tsp chicken bouillon
2 tbsp all purpose flower
rice
Directions:
Heat oil in a large saucepan. Add the lamb, onion, curry powder, and garlic. When the onion is soft, add the apples, ¾ cup of water, and bouillon. Cover with the lid and simmer for about 40 minutes. While it simmers, start the rice. Also, put ¼ cup of cold water in a glass or small bowl; add flour and mix until all lumps are gone, then set aside. Check rice and lamb every 5 to 10 minutes. When lamb is tender, add the flour and water and mix well. Cook for a few minutes until thick and bubbly, stirring often.
Serve over rice.
Enjoy!
