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This lamb stew packs a bit of an exotic punch with ingredients such as coconut milk and spices that include curry and cloves. Serve with rice.

  • 1 1/2 pounds lean lamb stew meat, diced
  • 3 tablespoons butter
  • 1/2 cup chopped onion
  • 2 curry powder
  • 2 tablespoons flour
  • 1/4 cup lentils
  • 2 Granny Smith apples, peeled & diced
  • 1 green bell pepper, diced
  • 2 medium carrots, diced
  • 1 teaspoon sugar
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon ground cloves
  • salt and pepper, to taste
  • 2 quarts water
  • 1 cup coconut milk
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Brown the meat in a skillet with the butter. Add the onion, curry and flour and cook for a couple of minutes, stirring frequently. Transfer to the crockpot and add the rest of the ingredients except for the coconut milk. Cook on low for 8-10 hours and adjust the seasonings and curry. Stir in the coconut milk, heat and serve.

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