Lamb Curry

Ingredients

• 1 large apples diced peeled
• 0.3 cup butter 
• 1.8 cups celery diced
• 6 servings rice hot cooked
• 2 teaspoons curry powder 
• 3 tablespoons flour all-purpose
• 0.1 teaspoon ground cloves 
• 1 teaspoon brown bouquet sauce 
• 2 cups roast lamb cooked cut into 1/2-inch cubes
• 1.5 cups onion diced
• 0.1 teaspoon pepper 
• 0.5 cup raisins 
• 0.5 teaspoon salt 
• 2 cups water hot
• 6 servings condiments 
• 6 servings condiments 

Equipment

• dutch oven

Directions

1. Saut celery, onion, and apple in butter in a large Dutch oven over medium heat until onion is golden brown. Stir in flour.
2. Combine water and bouquet sauce; gradually add to sauted mixture, blending until smooth.
3. Add next 6 ingredients, mixing well. Bring mixture to a boil; reduce heat. Cover and simmer 30 minutes or until mixture is thickened and bubbly.
4. Serve over hot cooked rice with the following condiments: (about 3/4 cup each) chutney, flaked coconut, chopped hard-cooked egg, crumbled cooked bacon, and salted peanuts.