LAMB CURRY

1/4 cup margarine
1 apple, peeled, cored, cubed
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery ribs
1/4 cup chopped celery tips and leaves
2 cloves garlic, chopped
1 tbsp thinly sliced, chopped lemon peel (zest only)
1 tbsp hot curry powder
1/3 tsp salt
1/4 cup flour
2 cups chicken stock
2 to 2 1/2 cups cubed lean lamb (chicken, turkey, or pork, may be used)
1/2 cup grated coconut
TO SERVE:
3 cups dry rice (which has been cooked with 3 tbsp corn oil and salt to taste)
2 cucumber, peeled, thinly sliced*
FOR THE SIDE DISH/CONDIMENTS:
3 eggs, hard-boiled, whites and yolks sieved, separately
1/2 cup or more chopped peanuts or other nuts, to taste
3 ripe bananas, sliced
2 firm tomatoes, thinly sliced
chutney

Melt margarine in a large saucepan. Add apple, onion, green pepper, and celery. Saute over medium heat until onion is transparent.

Add garlic and lemon zest and saute about 3 minutes.

Add curry powder, salt and flour and stir thoroughly. Remove from heat. Stir in chicken stock gradually. Heat to boiling, stirring constantly.

Add cubed meat and grated coconut and stir thoroughly. Reduce heat and simmer, covered about 10 minutes.

Serve as a sauce for the rice or over a bed of rice. Serve condiments alongside.

*Cucumbers are served separately, some in mixture of 1/2 milk, 1/2 sour cream, the rest in vinegar.

Servings: 6
Source: Houston Chronicle (1970's)