CURRIED LAMB

The spices give this delicious recipe its special flavor
Serves 4

750g lamb chops
2 onions, sliced
4 tablespoons olive oil
2 cloves garlic, crashed
1 teaspoon curry powder
1/2 teaspoon ginger, grated
1/4 teaspoon coriander
300g can cream of chicken soup
3/4 cup diced apple
Toasted shredded coconut
Chutney
Boiled rice

Heat oil in a large pan add the chops and brown well on both sides. Remove chops from pan add onion and fry gently until soft. Add garlic, ginger and fry for another minute.

Discard oil from the pan, add curry and coriander and stir over low heat for a minute or two. Pour in the soup and 2/3 cup water. Add the chops and salt to taste, cover and cook gently for 1 1/2 hours. When chops are tender remove from pan, cut meat off the bones, into pieces, return to the pan and add apple. Cover and simmer for another 10 minutes.
Serve with rice, chutney and a little toasted shredded coconut.

curried lamb

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