I’m not much of a cook, but I’ve been trying to do one meal a week, now that we’re trying to eat more at home and eat healthier. It’s a shame that it’s so easy and inexpensive to eat unhealthy. You really have to stay on top of things.

I’ll let you know how this turns out. Thanks for sharing!

INGREDIENTS:
1 lb. lean lamb, cubed
2 Tbsp. butter
1 Tbsp. olive oil
2 onions, chopped
2 Tbsp. curry powder
3 Tbsp. flour
2 cups water
3 Granny Smith apples, peeled and cubed
3 carrots, sliced
1 potato, peeled and diced
1 cup apple juice
6 cups chicken broth
1 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. white pepper
1 cup coconut milk or heavy cream
1 Tbsp. lemon juice
hot cooked rice
PREPARATION:
In medium bowl toss lamb cubes with 1 Tbsp. of the curry powder and set aside.

Heat butter and olive oil in heavy skillet and add lamb cubes. Brown on all sides, about 4 minutes, and remove to a 4-6 quart crockpot. Add onions and remaining 1 Tbsp. curry powder to skillet; cook and stir until onions are crisp tender. Stir in flour and cook and stir until bubbly. Add 2 cups water and stir until thickened. Pour this mixture into slow cooker. Add remaining ingredients except coconut milk, lemon juice, and rice. Cover and cook on LOW for 8-9 hours until all ingredients are tender. Stir in coconut milk and lemon juice and serve over hot cooked rice. Serves 6