CURRIED LAMB

*New Years Collection*

3 pounds lamb, cubed
2 tsps salt
1/4 tsp pepper
4 TB butter
1 tsp celery salt
1/8 tsp cayenne
1 cup coarsely chopped apple

1-1/2 cups stock or bouilon
2 TB butter
3/4 cup chopped onion
1/3 cup flour
4 tsps curry powder
1/2 tsp ginger
4 cups stock or bouillon
1/2 cups shredded coconut

1. Sprinkle lamb cubes with salt and pepper; place over heat in heavy in which butter has been melted. Add celery salt, cayenne, and apple. Stir until lightly browned.

2. Add 1-1/2 cups stock or bouillon, cover and simmer over low heat 1 hour. In small skillet melt 2 TB butter, cook onions until soft. Add flour, curry powder, ginger, and blend.

3. Gradually stir in 4 cups stock or bouillon. Cook until thickened. Combine with meat and stir in coconut. Cool; cover and let stand until ready to reheat for serving, preferably overnight. Makes 6-8 servings.

Condiments: Chopped white of egg, hard-cooked egg yolks put through a sieve, ground peanuts, chopped coconut, crushed French-fried onions, crisp bacon, chutney, tiny sauteed bread cubes, chopped parsley. Serve 2 or 3 of these--or all of them if you like--each in a separate bowl.

Note: To make stock, cover cracked soup bones with water, add an onion, celery, salt and 5-6 pepoercorns. Cover: simmer slowly 3 hours. Strain. Or dissolve 1 bouillon cube in each cup of boiling water to be used as liquid.

(Source: Dorothy Dean & kappboom wallpaper)