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Savory Lamb Curry

By Linda Larsen, About.com

Use leftover Easter lamb to make this simple and delicious spicy curry.

Prep Time: 25 minutes

Cook Time: 35 minutes

Ingredients:

  • 1 Granny Smith apple, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 Tbsp. curry powder
  • 3 Tbsp. flour
  • 1/2 tsp. salt
  • 1/8 tsp. white pepper
  • 2 cups chicken stock
  • 1/2 cup apple cider
  • 1/2 cup currants
  • 3 cups sliced cooked lamb
  • 1/2 cup mango chutney
  • 1/2 cup sliced toasted almonds
  • Hot cooked rice

Preparation:

In large heavy skillet, cook apple, onion, and garlic in butter and olive oil until tender. Sprinkle with curry powder; cook and stir for 2-3 minutes until fragrant. Add flour, salt, and pepper; cook for 3-4 minutes longer until bubbly. Then add chicken stock and apple cider; cook and stir with wire whisk until slightly thickened and bubbly.

Stir in currants and sliced lamb. Bring back to a simmer; simmer, stirring occasionally, for 20 minutes until thoroughly heated. Stir in chutney and toasted almonds and serve over hot cooked rice. Serves 6

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