3 lbs. lamb, trimmed of fat and cubed
2 tbsp. oil
1 lg. onion, halved & sliced
2 cans cream of chicken soup
1 c. water
2 tbsp. curry powder
1/4 tsp. coriander, ground
1/4 tsp. cardamon, ground
2 c. apple, diced
6 c. cooked rice

In a heavy 3 quart pan brown the lamb in the oil. Drain off the oil. Add the onion, soup, water and spices. Cook over low heat 1 1/2 hours or until meat is tender. Add the diced apple, cook 5 minutes longer. Serve over hot rice. Top with chutney, toasted coconut or raisins as desired. Chicken breasts may be substituted for the lamb. Reduce cooking time to 1 hour. Serves 6.