1/4 c. butter
1 med. onion, chopped (about 1/2 c.)
1/4 c. chopped green pepper
1/4 c. chopped celery
1 apple, pared, cored and thinly sliced
1 tsp. curry powder
1/4 to 1/2 tsp. salt
1/4 c. flour
2 c. chicken broth, can use 2 chicken bouillon cubes dissolved in 2 c. boiling water
2 c. cubed cooked lamb
3 c. hot cooked rice
Sm. side dishes of chopped peanuts, chopped hard cooked egg, grated coconut, chutney and raisins

Melt butter in large saucepan. Add onion, green pepper, celery and apple slices; cook and stir gently until onion is tender. Stir in curry powder, salt and flour. Cook over low heat stirring until mixture is hot. Remove from heat. Gradually stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lamb; heat through, stirring occasionally, about 10 minutes. Serve over rice. Pass the side dishes. These items go on the top of the curried lamb and rice.