1 lb. stewing lamb or beef (deboned)
3 tbsp. oil
1 onion, chopped fine
1 garlic clove, minced
1 tart apple, peeled and sliced into cubes
1 tbsp. curry powder
1 tsp. paprika
1 tsp. ginger
1/2 tsp. sugar
1/4 tsp. chili powder
1 (6 oz.) can tomato paste
1 1/2 c. to 2 c. precooked rice
1/4 tsp. powdered turmeric (optional)

Cut lamb or beef into 1-inch pieces. Heat oil in skillet. Sauté onion, garlic and apple until golden brown. Add curry powder, paprika, ginger, sugar and chili powder. Cook until quite brown. Add meat and brown on all sides. Add tomato paste and enough boiling water to cover. Cover. Cook about 30 minutes.

Meanwhile, heat precooked rice according to package directions (or use regular rice and cook accordingly), adding 1/4 tsp. powdered turmeric to water to tint rice a deep yellow (if desired).

May serve with Onion Relish (see below).

Serving variations: Raisins, salted peanuts, flaked coconut and chutney.

Onion Relish:

3 med. onions, sliced
1 green pepper, chopped
1 tomato, sliced
1 cucumber, sliced
1/2 tsp. salt
1/4 tsp. cayenne
3 tsp. sugar
juice of 1 lemon
1/2 c. vinegar
2 tbsp. vegetable oil

Prepare vegetables and set aside. Combine salt, cayenne, sugar, lemon juice, vinegar and oil. Mix well and pour over vegetables. Toss until thoroughly mixed.

Serves 6 to 8.

Submitted by: Nan Sipola