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8 Servings1/2 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 1-1/2 to 2 pounds lamb stew meat, cut into 1-1/2 inch cubes 1/4 cup Butter Flavor CRISCO 2 medium potatoes, cut into 1-1/2 inch cubes 2 medium carrot, cut into 1/4 inch slices 1 medium onion, cut into thin wedges 1 large green pepper, cut into large chunks 1 medium apple, peeled and chopped 1 can (16 ounces) whole tomatoes, undrained, cut up 4 cups water 2 tablespoons curry powder 1 tablespoon instant chicken bouillon granules 1/2 teaspoon ground cinnamon 6 whole cloves Hot cooked rice In large plastic food storage bag combine flour, salt and pepper. Add Iamb. Shake to coat. In Dutch oven melt Butter Flavor Crisco. Add coated lamb and any remaining flour. Brown over medium-high heat. Add potatoes, carrots, onion, green pepper, apple, tomatoes and water. Heat to boiling. Add curry powder, bouillon granules, cinnamon and cloves. Reduce heat. Cover and simmer for 1 to 1-1/2 hours, or until vegetables and meat are tender. Remove cloves. Serve with rice. |
