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| What You Need: |
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1 cup water
1½ pounds boneless lamb for stew cut in 1-inch pieces
½ cup diced onion
1½ cups sliced tart apples
1½ tablespoons curry powder
1/8 teaspoon cinnamon
1/8teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon allspice
1 to 2 cups milk
¼ cup lard or drippings
6 tablespoons enriched flour
2 teaspoons salt
Few grains red pepper
3 cups cooked rice
Curry accompaniments: shredded coconut, peanuts, chutney, raisins
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| How To Cook: |
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1. Add water to lamb; cover tightly and cook slowly on top of range, or in preheated 300° oven until meat is almost done, about 1 hour.
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2. Add onion, apples and spices; continue cooking until meat is tender and onion are done, about 20 minutes. Drain.
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3. Add enough milk to cooking liquid to make 3 cups; make white sauce from lard or drippings, flour, cooking liquid and milk.
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4. Add white sauce to lamb mixture; cook slowly until heated through.
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5. Serve on hot rice with accompaniments of shredded coconut, chopped peanuts, chutney or raisins.
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