1 tbsp. oil
3 tbsp. chopped onion
1 c. diced celery
1 tbsp. flour
1 to 4 tsp. curry powder
2 c. boiling water
2 tsp. bouillon
1/4 c. catsup
1/2 tsp. salt
1 chopped apple
2 lb. ground lamb, browned

Saute in a skillet the onions and celery lightly in the oil. Stir in flour mixed with curry powder; blend until smooth. Add bouillon to hot water, dissolve. Add to skillet with catsup and salt. Simmer one hour, stirring occasionally. Add browned lamb (crumbled) and chopped apple. Cook another 20 to 30 minutes. Serve over rice.