Curry Lamb Ragout


  • 1 lb. lean lamb meat
  • 2 Tbsp. vegetable oil
  • 1/2 tsp. sage
  • Grated rind of half a lemon
  • 1 medium onion, chopped
  • Ad
  • 2 cups beef bouillon
  • 1 Tbsp. curry powder
  • 1/2 tsp. salt
  • 1/8 tsp. white pepper
  • 1 green pepper, cut into strips
  • 1 (8 oz.) can sliced mushrooms, drained
  • 2 tomatoes, peeled, quartered
  • 1 tart apple, peeled, cored, coarsely chopped
  • 1/2 cup plain yogurt


Cut meat into 1-inch cubes. Heat oil in heavy saucepan or Dutch oven. Add meat, sage, and lemon rind; brown meat on all sides. Add onion; saute lightly. Drain off excess oil, and stir in bouillon. Cover saucepan, simmer 50 minutes. Season with curry, salt, and pepper. Add green pepper; simmer, uncovered 5 minutes. Stir in mushrooms, tomatoes, and apple; simmer 5 minutes. Cool mixture slightly; gradually add yogurt. Heat thoroughly without boiling, serve at once.

By Raymonde G. from North Bay, Ontario


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