|
In a large saucepan brown half of the meat in hot oil. Remove meat.
Brown remaining meat with onion, curry powder, and garlic till
onion is tender. Return all meat to pan. ( I generally make this
recipe with lamb leftovers. If meat is already cooked just chop and
add to onion mixture after onions are tender).
Stir in apples, bouillon granules and 3/4 cup water. Cover, simmer
for 30-40 minutes or until tender. Stir 1/4 cup cold water INTO
flour, stir into saucepan with other mixture. Cook and stir till
thickened and bubbly. Cook and stir 1 minute more. Season to
tasted with salt and pepper. Serve over rice. If desired top with
chutney, green onions, raisins, shredded coconut & chopped
peanuts.
|
