Curried Lamb Stew

• 2 pounds lean lamb stew meat, cut into 3/4-inch cubes
• 4 teaspoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon each ground coriander, cumin and cinnamon
• 1/8 teaspoon cayenne pepper
• 1/4 cup all-purpose flour
• 1-1/4 cups water
• 1 cup unsweetened pineapple juice
• 1 medium tart apple, peeled and chopped
• 1/4 cup tomato sauce
• 1/2 cup sour cream
• Hot cooked noodles or rice, optional

1. In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir for 2 minutes. Sprinkle with flour; cook and stir for 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce.
2. Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Remove from the heat. Stir in sour cream. Serve with noodles or rice if desired.

meat, olive oil, onion, garlic, curry powder, salt, pepper, ground coriander, cayenne pepper, allpurpose, water, pineapple juice, apple, tomato sauce, sour cream, noodles

Taken from www.tasteofhome.com/recipes/curried-lamb-stew/ (may not work)