Lamb-Fruit Curry

Name: Lamb-Fruit Curry
Ingredients: 1 tablespoon flour; 3 tablespoons curry powder; 1 teaspoon salt; 1 12 lbs lean leg of lamb, cut in 1 inch cubes; 1 tablespoon oil; 2 tablespoons butter; 1 medium onion, sliced; 1 tablespoon flour; 12 cup lemon juice; 1 cup canned condensed chicken broth, undiluted; 1 medium green apple, pared, cored and cut in 1/2 inch pieces; 1 banana, sliced in 1 inch chunks; 1 (8 1/2 ounce) can pineapple chunks, drained; 12 cup Major Grey chutney

14 ingredients

7 steps

Ingredients

1 tablespoon flour
3 tablespoons curry powder
1 teaspoon salt
1 12 lbs lean leg of lamb, cut in 1 inch cubes
1 tablespoon oil
2 tablespoons butter
1 medium onion, sliced
1 tablespoon flour
12 cup lemon juice
1 cup canned condensed chicken broth, undiluted
1 medium green apple, pared, cored and cut in 1/2 inch pieces
1 banana, sliced in 1 inch chunks
1 (8 1/2 ounce) can pineapple chunks, drained
12 cup Major Grey chutney

Directions

1

In a medium bowl, combine 1 Tbs flour with the curry powder and salt.
2

Toss the lamb cubes in the flour mixture to coat.
3

Saute the lamb in the oil and butter in a large skillet over high heat about 10 minutes until brown on all sides.
4

Stir in 1 Tbs flour, then the lemon juice and broth; mix well.
5

Cook over medium heat 5 more minutes.
6

Add the fruit and chutney to skillet and bring just to a boil.
7

Serve on rice.