For 4 people you need

1 lb. lamb from leg or shoulder 1 level tablespoon flour seasoning 1 oz. fat 1/2-1 tablespoon curry powder 1 onion 1-2 peeled apples 3/4 pint stock 1 green pepper (capsicum) 2-3 tomatoes juice 1/2 lemon 1-2 oz. sultanas 1 teaspoon sugar 6 oz. long grain rice 1/2 pint water and 2 tablespoons water 1/2 teaspoon salt

To garnish

paprika pepper

lamb and apple curry

Dice lamb neatly, roll in flour, mixed with seasoning and curry powder. Fry in hot fat for 5 mins., add chopped onion and sliced apple, turn in fat for 2 mins. Gradually blend in stock, bring to boil and cook until thickened. Simmer for 30 mins., add chopped green pepper (capsicum), skinned quartered tomatoes, lemon juice, sultanas and sugar; continue cooking in covered pan for 45 mins. While the curry is cooking prepare the rice. This may be cooked in 2 pints boiling salted water strained, rinsed under cold tap then re-heated on a tray in a very cool oven or cooked as follows : Put the rice and water and salt into pan. Bring to the boil, stir, cover tightly lower heat so the liquid simmers gently, allow 15 mins. at the end of this time the rice should be tender an liquid absorbed. TO SERVE: With chutney and lemon