Lamb Curry

Lamb Curry

1 lb. boneless stewing lamb
1 onion, minced
2 cloves garlic, minced
3 tbsp. olive oil
3 tsp. curry powder
1 tsp. paprika
1/2 tsp. ground ginger
1/4 tsp. chili powder
1/4 tsp. sugar
6 ounce can tomato paste
2 cups apples, peeled and chopped

Cut lamb into 1–inch cubes. Saute onion and garlic in olive oil in deep skillet or Dutch oven until golden. Add curry powder, paprika, ginger, chili powder and sugar. Blend well. Add lamb and brown on all sides. Add tomato paste and enough boiling water to cover. Stir well. Cover and simmer for 30 minutes over low heat. Add apples. Cook another 15 minutes or until meat is tender. Serve with fragrant rice.