20 minutes to prepare.

2 tbsp. butter
2 onions, finely chopped
1 clove garlic, minced
1 1/2 lb. ground lamb, no fat
2 tsp. curry powder
1 c. chicken broth
Salt and freshly ground pepper to taste
2 tbsp. lime or lemon juice
1 tbsp. currant jelly
2 tbsp. flour
1/4 c. water
Chopped parsley for garnishing (optional)

Melt butter. Saute onion and garlic until tender but not browned. Add lamb and curry powder and saute until meat changes color, but DO NOT brown. Add broth, salt and pepper, lime or lemon juice and jelly. Simmer 15 minutes. Blend flour with water. Mix some of the hot mixture, return to pan and bring to a boil, stirring. Simmer 2 minutes, sprinkle with parsley.

Serve with chutney, rice, minted peas, Romaine and tomato salad and blueberry parfait.