Curried Lamb


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


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.


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