Curried Lamb
This is great reheated the next day too!
1 pound lamp chops, or boneless lamb cut into cubes.
1/2 cup chopped green, red, or yellow peppers, or combo of all
1/2 cup chooped onion
1 crushed garlic clove
2-3 teaspoon curry powder
1 cup chicken broth, preferably homemade
1/4 cup coconut milk
2 tablespoon conrstarch
1/2 apple cut up into chunks
salt and pepper to taste
Hot cooked rice
Raisins, shredded coconut, and/or green onions for garnishing
Saute the onions, peppers, and garlic, and curry poweder in olive oil or nonstick spray until softened. Add the lamb and brown for several minutes. Add the chicken broth and apples. Bring to a boil, then reduce to a simmer. Cover for 15-20 minutes. Add the coconut milk, salt and pepper. Mix the cornstarch in a little bit of water to form a thick liquid and add to the mix. Stir will until comes to a thick, bubbly sauce. If too thick, thin with more broth or water. Serve over rice and garnish with raisins, coconut, or green onions.
For variation you can try pineaple chunks or mango instead of apples.
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Jen 
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