Prep Time 20m
Cook Time 100m
Ready Time 120m
Yield 8 servings

  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 to 2 pounds lamb stew meat, cut into 1 1/2 inch cubes
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 medium onion, cut into thin wedges
  • 1 medium apple, peeled and chopped
  • 1 (14.5 oz.) can whole tomatoes, undrained
  • 4 cups chicken broth
  • 1 tablespoon curry powder, or to taste
  • 1/2 teaspoon ground cinnamon
  • 6 whole cloves, tied in cheesecloth
  • 2 medium potatoes, cut into 1 1/2 inch cubes
  • 2 medium carrots, cut into 1/4 inch slices
  • 1 large green pepper, cut into large chunks
  • 3 tablespoons minced flat leaf parsley
  • Hot cooked rice
Preparation Directions
  • Step 1Combine flour, salt and pepper in large resealable food storage bag. Add lamb. Shake to coat.
  • Step 2Melt shortening in Dutch oven. Add coated lamb and any remaining flour. Brown over medium-high heat. Add onion, apple, tomatoes and chicken broth. Heat to boiling. Add curry powder, cinnamon and cloves. Reduce heat. Cover and simmer 1 hour.
  • Step 3Add potatoes, carrots and green pepper; simmer an additional 30 to 40 minutes or until vegetables and meat are tender. Remove cloves. Stir in parsley. Serve with rice.
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