Lamb Curry

• 3 tablespoons all-purpose flour
• 1/8 teaspoon pepper
• 2 pounds boneless lamb chuck roast, all visible fat discarded, cut into cubes
• 2 teaspoons canola or corn oil
• 3 cups water
• 1/2 cup finely chopped onion
• 1/2 cup unsweetened applesauce
• 2 to 3 teaspoons curry powder
• 2 teaspoons fresh lemon juice

1. In a medium shallow dish, stir together the flour and pepper.
2. Add the lamb, a few pieces at a time, turning to coat and gently shaking off any excess.
3. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
4. Cook the lamb for about 5 minutes, or until browned on all sides, stirring occasionally.
5. Using a slotted spoon, transfer the lamb to a plate.
6. Pour off the excess fat.
7. Wipe the skillet clean with paper towels.
8. Return the lamb to the skillet.
9. Stir in the remaining ingredients except the lemon juice.
10. Simmer, covered, for 1 hour, or until the lamb is tender, stirring occasionally.
11. Just before serving, stir in the lemon juice.
12. (Per serving)
13. Calories: 175
14. Total fat: 7.5g
15. Saturated: 2.5g
16. Trans: 0.0g
17. Polyunsaturated: 1.0g
18. Monounsaturated: 3.5g
19. Cholesterol: 65mg
20. Sodium: 62mg
21. Carbohydrates: 5g
22. Fiber: 1g
23. Sugars: 2g
24. Protein: 20g
25. Calcium: 21mg
26. Potassium: 282mg
27. 1/2 other carbohydrate
28. 3 lean meat

allpurpose, pepper, chuck roast, corn oil, water, onion, unsweetened applesauce, curry powder, lemon juice

Taken from www.epicurious.com/recipes/food/views/lamb-curry-392061 (may not work)