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Curried Lamb Stew

1/2 cup butter - (1 stick)
2 1/2 pounds boneless leg of lamb or lamb stew meat - (to 3 lbs) -- cut 1" chunks
2 medium onions -- chopped
3 tablespoons all-purpose flour
1 cup ready-to-use beef broth
2 apples -- cored, peeled,
and coarsely chopped
1 cup raisins
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper

In a large skillet, melt the butter over medium-high heat. Sauté the lamb chunks and onions for 12 to 15 minutes, or until no pink remains in the lamb.


Stir in the flour, then the broth. Add the remaining ingredients; mix well.


Reduce the heat to low, cover, and simmer for 1 hour, or until the meat is fork-tender.


This recipe yields 6 to 8 servings.


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