Lamb Entrees

Lamb Curry                        Lori Anne Lord

¼ cup butter            2 tsp garlic minced

1 cup chopped onion            2 tsp mustard

¼ cup chopped bell pepper            2 tsp ground cumin

¼ cup chopped celery            2 tsp turmeric

1 apple diced            1½ tsp ground cardamom

1 tsp salt            2 cups chicken broth

¼ cup flour            2 cups cubed lamb (from cooked roast)

3 cups hot cooked rice

Sauté onion, pepper, celery, and apple in butter until onion is tender.  Stir in spices, salt, and flour.  Cook over low heat, stirring until mixture is hot.  Remove from heat.  Gradually stir in broth.  Heat to boiling, stirring constantly; boil 1 minute.  Stir in lamb; heat through stirring occasional (about 10 minutes).

Serve over rice.

May serve with mashed hard boiled eggs, bacon bits, or raisins to sprinkle on top.