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35.
CURRIED LAMB
1 pound boneless lamb, cut into 1-inch cubes
1/4 cup flour
1/2 cup butter or margarine
2 large onions, cut in 1/2-inch slices
2 large tart apples, peeled, cored and cubed
2 tablespoons curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon salt
2 tablespoons lime juice
1/2 cup sour cream
Accompaniments*
In a sturdy plastic bag, combine lamb and flour. Shake to coat well. In
Electric Skillet, melt butter with heat control set a 325°F. Add lamb
and brown on all sides, about 5 to 8 minutes. Add onion and apple to
skillet. Cook about 10 minutes more, stirring occasionally. Add next
5 ingredients. Turn heat control down until light goes out (simmer
point). Simmer 45 minutes until lamb is tender. Add sour cream.
Mix gently. Heat 1 minute more.
Makes 4 servings.
* Traditionally, Indian curry is served along with small bowls of chopped
peanuts, raisins, shredded coconut, chopped orange peel and hot cooked
rice.