Serves 4

1 large onion, roughly chopped
2 - 3 tablespoons butter or oil

2 cups cooked lamb or beef, cut into medium pieces

2 teaspoons flour
1½ cups hot chicken broth
1 tablespoon curry powder (I use Sun Brand)
2 tart apples, peeled and cut into wedges
1 tablespoon raisins
1 tablespoon lemon juice
½ cup diced celery
Salt and pepper

Heat 2 tablespoons of butter or oil in a sauté pan or saucier. Add chopped onions, and cook until the onions are tender and just beginning to brown.

Add the curry powder, and cook for about 1 minute to release the flavor of the curry, being careful not to burn it. Add the apples and celery. You want them to stay crisp, so cook for about 2 minutes, no more than that. Using a slotted spoon, remove the ingredients from the pan to a bowl, leaving behind any juices that have accumulated.

Add the additional tablespoon of butter or oil, if necessary, to the pan, and brown the meat. Add the flour to the pan, sprinkling it over the meat. Stir to coat the meat thoroughly with the flour, and pour the hot broth in slowly, stirring the whole time.

When the sauce is smooth and boiling, add the apples, onions, and celery from the bowl along with the tablespoon of raisins to the pan. Stir in the lemon juice, and season carefully with salt. The amount of salt in the chicken broth you use will make a difference.  Pass the peppermill at the table.