1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
1 apple, pared and thinly sliced
1 teaspoon curry powder
1/4 to 1/2 teaspoon salt
1/4 cup Gold Medal flour
2 cups chicken broth*
2 cups cubed cooked lamb
3 cups hot cooked rice
1/4 to 1/2 cup chopped peanuts, hard-cooked eggs or chutney
Melt butter in large saucepan. Add onion, green pepper, celery and apple slices; cook and stir gently until onion is tender stir in curry powder, salt and flour. Cook over low heat, stirring until mixture is hot. Remove from heat.
Stir in broth gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in meat; heat through, stirring occasionally, about 10 minutes. Serve over rice. Pass peanuts to sprinkle on top.
4 to 6 servings.
*Chicken broth can be made by dissolving 2 chicken bouillon cubes in 2 cups boiling water, or use canned chicken broth.
At its best served with a dewy, green salad, a bowl of chilled fresh fruit and cups of steaming tea.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.