1 lg. cooking apple, peeled & chopped
1 green pepper, chopped
2 onions, chopped
1 clove garlic, crushed
1 tbsp. olive oil
1 tbsp. flour
1/2 tsp. salt
Pinch dried thyme
Pinch dried marjoram
1 c. beef consomme or 2 bouillon cubes dissolved in 1 c. water
1/2 c. red wine
1/2 c. seedless raisins
2 whole cloves
Juice & grated rind of 1 lemon
2 c. diced cold cooked lamb
1/4 c. shredded coconut, optional
1 tbsp. sour cream
1 can artichoke hearts
Sweet rice

Saute apple, green pepper and onions in olive oil with garlic until onions are limp. Sprinkle with flour, salt, thyme and marjoram. Mix well, stirring constantly and cook for 5 minutes.

Add consomme, wine, raisins, cloves and lemon rind and juice. Simmer 20 minutes. (Meanwhile, prepare sweet rice.) Add lamb and coconut and heat for 15 minutes. Just before serving lamb, stir in sour cream. Top with artichoke hearts. Serves 4.

SWEET RICE:

2 c. long grain rice
6 c. water
1 tsp. salt
1/2 c. slivered almonds
1 tsp. sugar

Boil rice in salted water for 8-10 minutes. Drain. Spread on oven tray and dry in low oven for 30 minutes. Toss with fork. Turn into serving dish and toss lightly with almonds and sugar.