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1 1/2 pound lamb shoulder 1 cup diced celery 2 tart apples, pared or diced 1/2 cup sliced onion 3 tablespoons butter, melted 1 1/2 to 2 teaspoon curry powder 2 tablespoons flour 3 to 4 cups cooked rice
Instructions
Wipe meat with damp cloth. Cover with water. Simmer until tender. Drain, reserving 2 cups broth. Cut into 1 inch pieces. Add celery, apples and onion to butter in skillet. SautÈ until tender. Add lamb and broth. Cover; simmer for 20 to 30 minutes. Blend curry powder with 2 tablespoonfuls hot water. Let stand for 5 minutes. Blend in flour, adding cold water, if necessary, to make smooth paste. If mixture is dry, add 1 cup boiling water. Stir in curry paste and simmer for 5 minutes, stirring frequently. Serve on hot platter with rice; garnish with parsley. Makes 5 servings.
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