The combination of wine, curry and sherry makes a memorable dish.

Lamb Braised with Wine and Curry

2 pounds lamb, sliced
1/4 cup all-purpose flour
3 tablespoons vegegetable oil
1 cup chopped onion
1 tablespoon minced garlic
3 tablespoons chopped celery
3 tablespoons chopped green bell peppers
1/4 cup chopped carrot
3/4 cup white wine
3/4 cup chicken broth
1 bay leaf
1 tablespoon thyme
2 tablespoons chopped green onions
1 tablespoon curry powder
1 tablespoon sherry

1. Pour flour into a shallow pan or bowl.
2. Heat oil in a kettle over moderate heat.
3. Dredge sliced lamb in flour and shake off the excess. Place in kettle and brown the lamb evenly. Remove and add chopped onions, crushed garlic clove, finely chopped celery, chopped green bell pepper, and chopped carrots. Cook and stir for five minutes then add white wine and chicken broth. Bring to a boil, then reduce the heat. Add the lamb, bay leaf, thyme, and chopped green onions. Cover and gently simmer for 45 minutes. Blend curry into sherry and stir into the lamb mixture. Simmer for 30 minutes, or until the lamb is tender.

Makes 4 servings.