Lamb Curry in a Hurry

Melt the butter and canola oil in a large skillet over medium heat. Add the celery, onion, and apple along with a pinch of salt and pepper. Cook until lightly golden, about 10 minutes.

Add the flour, stirring to incorporate with the vegetables, and cook for a minute. Add broth and stir well. Bring to a simmer and keep stirring to get rid of any lumps.

Add the remaining ingredients. Bring to a boil, cover, and reduce to a simmer. Cook for 20 minutes, or until the liquid becomes the consistency of a gravy. Add additional broth if the gravy gets too thick. Serve over rice or potatoes, with toppings if desired.

Adapted from The Gasparilla Cookbook.