LAMB CURRY
(instead of the oven, I just let it simmer in the frying
pan covered for 1/2 to 1 hour.)

1-2 lb. cubed lamb (leg or shoulder)
1 small chopped onion
2 cloves garlic, minced
1/4 c. milk
3/4 tsp. curry powder
1/2 tsp. turmeric
1 1/4 c. dry white wine
2 tbsp. butter
1 can cream of mushroom soup
1 c. sour cream
1/2 tsp. salt

Marinate lamb in wine 8 hours or overnight. Cook onion
and garlic in butter. Stir in curry powder and turmeric.
Drain lamb reserving wine. Add lamb to onion mixture,
cook covered over medium heat for 10 minutes, stirring
frequently. Add salt, soup, milk and wine. Cook in 325
degree oven for 2 hours. Stir in sour cream and heat.
Taste for seasoning. It may need more salt. Serve over
rice, garnished with side dishes.

LAMB SIDE DISHES:

1 c. raisins
2 cans mandarin oranges
3 bananas, sliced
1-2 papayas, cubed
1 bottle chutney
1 c. coconut, grated
1/2 c. toasted almond slices