Curry Lamb Ragout

Ingredients:

• 1 lb. lean lamb meat
• 2 Tbsp. vegetable oil
• 1/2 tsp. sage
• Grated rind of half a lemon
• 1 medium onion, chopped
• 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

Directions:

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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