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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 3/4 cups diced celery |
1 1/2 cups diced onion |
1 large apple, peeled and diced |
1/4 cup butter or margarine |
3 tablespoons all-purpose flour |
2 cups hot water |
1 teaspoon brown bouquet sauce |
2 cups cooked roast lamb, cut into 1/2-inch cubes |
1/2 cup raisins |
2 teaspoons curry powder |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon ground cloves |
hot cooked rice |
condiments |
Directions:
1. Sauté 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 sautéed mixture, blending until smooth. 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.
3. 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.
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