2 env. or tsp. instant chicken broth
1 1/2 c. boiling water
1 med. size onion, chopped (1/2 c.)
1/2 c. chopped green pepper
1/2 c. chopped celery
1 apple, pared, cored and sliced
2 tsp. curry powder
1/2 tsp. salt
3 c. cubed, lean cooked leg of lamb
1 tbsp. cornstarch
1/4 c. water

1. Combine chicken broth and boiling water in a large saucepan. Heat to boiling; lower heat. Simmer the onion, green pepper, celery and apple in the chicken broth 5 minutes, or just until tender. Add curry powder, salt and lamb. Simmer 5 minutes to blend flavors.

2. Combine cornstarch and water to a smooth paste; stir into simmering curry. Cook, stirring until thickened.

Makes 6 servings at 207 calories each.