Bombay Curry

3 tbsp vegetable oil

1 medium onion, finely chopped

1 clove garlic, crushed

1 tart apple, peeled and chopped

1 tbsp curry powder

1 tsp paprika

1/2 tsp ginger

1/4 tsp sugar

1/4 tsp chili powder

1 lb shoulder of lamb, boned and cubed

6 oz can tomato paste

1 cup instant rice

1/4 tsp turmeric

Heat oil in a large skillet or Dutch oven; saute onion, garlic and apple over medium heat until

golden brown. Stir in curry powder, paprika, ginger, sugar and chili powder; saute until well

browned. Add lamb; cook until browned, stirring frequently. Add tomato paste and boiling water

to cover. Cover; simmer for 30 minutes, or until tender. Meanwhile, cook rice according to

package directions, adding turmeric to water. Serve lamb curry on rice.