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Lamb Curry and Ancient Vines Zinfandel

2 lbs boneless lamb, cubed
1 Tbsp olive oil
½ cup flour
2 Tbsp curry
1 tsp salt
1 large onion, chopped
1 Tbsp fresh ginger, minced
2 garlic cloves, minced
½ cup chutney
2 (14 oz) cans chicken broth
14 oz can chopped tomatoes, drained
½ cup whipping cream

Heat oil in a dutch oven over medium-high heat; brown meat. Mix together flour, curry and salt. To dutch oven, add flour mixture, onion, garlic and ginger; sauté 3-4 minutes. Add chutney and next 3 ingredients; bring to a boil. Reduce heat; simmer 1 hour. Serve over a bed of Jasmine rice and with a glass of Cline Ancient Vines Zinfandel.


 
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