1½ lb boneless lamb shoulder, cut in 1 ½” cubes
1 cup sliced onion
2 Tbs vegetable oil
1 Tbs mint-flavored apple jelly
3 Tbs flour
1 tsp salt
1½ tsp curry powder
¼ tsp pepper
¼ tsp ground ginger
1 ½ cups beef broth
1. Heat oil in a large saute pan; add sliced onion and cook until tender, occasionally moving and turning with a spoon. Remove onion with slotted spoon and set aside.
2. Add meat to the skillet and brown over medium heat, occasionally turning pieces to brown evenly.
3. Add onion, jelly and a mixture of flour, salt, pepper, curry powder and ginger. Stir in beef broth. Cover and bring to boiling, simmer 1 1/2 to 2 hours, or until meat is tender, stirring occasionally.
*Great served over hot cooked rice.
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