Recipe by lazyme
This is an easy and tasty dish from the American Heart Association Cookbook.
Top Review by Mirj
I have a confession to make -- I don't like lamb. I'll politely eat it if it's served at a friend's house, but I will never order it in a restaurant and if it's on the menu for a family meal (everyone else adores it) I will always make sure there's another option for me. I made this for the family, and I have to say, I tried it. I mean, come on, I had to! And you know what, it was okay. To tell you the truth, I did add a lot of curry, and some garam masala, and a good dose of Hungarian paprika. The lamb eaters loved it! I liked it, and that's really saying a lot for me! Thanks for giving me the opportunity! Made for ZWT5.
- 1 tablespoon flour
- 1 teaspoon curry powder
- 1 tablespoon vegetable oil
- 3 tablespoons onions, chopped
- 1 cup celery, diced
- 2 cups beef broth
- 1⁄4 cup ketchup
- 2 cups lamb, cooked and diced
- 1⁄2 cup apple, chopped
- 2⁄3 cup rice, uncooked
Directions See How It's Made
- In a small bowl, combine flour and curry powder. Set aside.
- Place oil in a skillet over medium-high heat. Add onions and celery and saute lightly.
- Stir in flour mixture and blend until smooth. Add broth and ketchup. Reduce heat, cover and simmer about 1 hour, stirring occasionally.
- Add lamb and apple. Simmer another 20 minutes.
- Cook rice according to package directions, omitting salt and butter.
- Place 1/2 cup rice in each of four shallow bowls. Spoon lamb mixture evenly over rice. Serve hot.