1. Using a food processor (if you have one), finely chop the onion, apple, celery and garlic. 2. Melt the butter in a skillet and cook the vegetables until softened but not browned. 3. Stir in the curry powder and thyme; cook, stirring, for 1 minute. 4. Stir in the chicken stock and tomatoes; simmer for two minutes. 5. Season with salt and pepper; add more curry powder if desired. 6. For a smooth sauce, puree in the food processor and pour back into the skillet. 7. Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick. 8. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
