Lamb Curry

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                                                            PAGE 36

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LAMB CURRY

 Submitted by Mrs. Kelly Storey from Texas

1 Tablespoon shortening

1 1/2 pound lamb shoulder, diced

1 cup onions, sliced

 3 Tablespoon flour

1 Tablespoon mint- Flavored apple jelly

2 teaspoon curry powder

1/4 teaspoon ginger

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 cup stock or bouillon

2 cup cooked rice

   Melt shortening; add lamb and onions. Cook over medium heat until lamb is browned. Add flour, jelly, curry powder, ginger, salt, pepper and stock. Cover and cook over medium heat for 1  1/2 hours, stirring occasionally. Serve over rice.

YIELD: 6  Servings