Lamb Curry

1 cup diced onions
1 large tart cooking apple, cored and diced
2 to 3 tsp. curry powder
¼ tsp. ginger
3 tbsp. margarine
3 tbsp. flour
1 13oz. can College Inn® Chicken Broth
¼ cup heavy cream
3½ cups diced cooked lamb or other cooked meat
Curry Accompaniments*

In large saucepan, over medium heat, cook onions, apple, curry, and ginger in
margarine until tender, about 5 minutes. Blend in flour; gradually stir in
chicken broth until smooth. Cook and stir until sauce is thickened and
begins to boil. Stir in cream and lamb; cook until heated through. Do not
boil. Serve with Curry Accompaniments.

*Curry Accompaniments: If desired, this curry can be served over hot cooked
rice with a selection of the following: chutney, raisins, flaked coconut,
salted peanuts, crumbled cooked bacon, hard cooked eggs, sliced avocado and
grated orange peel.