Serves: 4
Total Calories: 719
In a medium saucepan melt margarine sauté onion, apple, and garlic until softened. Stir in salt, curry powder, allspice, cumin, turmeric, flour, and tomato paste cook for 3 to 4 minutes. Add chicken broth and cook, stirring, until thickened. Add lamb and heat slowly. If too thick, thin with yogurt or water. Serve over rice with a sprinkling of minced fresh parsley.
Note: Serve with small bowls of traditional condiments such as chopped roasted peanuts and fruit chutney, currants, coconut, or chopped green onion with some tops.
This Lamb Curry From Leftovers recipe is from the Budget Cookbook. Download this Cookbook today.
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