|12 ounceslean boneless lamb or skinless chicken breast; halved|
|1 cuponion; coarsely chopped (1 large)|
|2 teaspoonscurry powder|
|2 clovesGarlic; minced|
|1 tablespooncooking oil|
|1 teaspooninstant chicken bouillon granules|
|2 mediumapples; cored and cut into chunks ( about 2 cups)|
|1/4 cupcold water|
|Black pepper; (optional)|
|2 cupshot cooked rice|
|Chutney; sliced green onions, raisins, shredded coconut, and/or chopped|
Curried Lamb Preparation
1. Trim fat from lamb. Cut lamb or chicken into 3/4-inch cubes. In a large saucepan brown meat or chicken with onion, curry powder, and garlic in hot oil over medium heat until onion is tender but not brown.
2. Stir in the 1 cup water and bouillon granules. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes for lamb or 15 minutes for chicken. Stir in apple chunks. Cover; cook 5 minutes more or until meat is tender.
3. In a small bowl stir the 1/4 cup water into cornstarch; stir into mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Cut up any large pieces of chutney; stir into meat mixture. If desired, season to taste with salt and pepper. Serve over hot cooked rice. If desired, pass additional chutney, green onions, raisins coconut, and/or peanuts as accompaniments.
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