CURRIED LAMB STEW

3/4 lb. boneless lean lamb, cut into 1/2-inch cubes
1 apple, cored and chopped
1 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
3 tablespoons flour
1 teaspoon curry powder
2 cups chicken broth
1/2 cup raw long-grain converted rice
1/2 teaspoon salt
Dash pepper
Thin lemon slices (for garnish)

In skillet, brown Iamb, apple, celery and onion in butter.

Stir in flour and curry powder. Turn mixture into Crock-Pot. Add broth, rice, salt and pepper; stir well.

Cover and cook on Low setting for 8 to 10 hours.

Serve garnished with lemon slices.

Makes 4 servings (about 1 1/2 to 2 quarts)
From: Recipelink.com
Source: Rival Crock Pot Cooking, Rival Manufacturing Company, 1975