There's nothing nicer than a hearty curry in the dead of winter. But for that matter, curry is great any time, any season, and this fits the bill perfectly.

For those who like lamb and spicy foods this is a simple tasty dish.

Place the stock, onion and garlic in a medium non-stick saucepan. Cover and bring to the boil over medium heat. Reduce heat to low and cook, covered, for 6 minutes or until the onion is soft.

1/2 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped celery 1 apple, sliced 2 teaspoons curry powder 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1/3 cup all-purpose flour 1 cup chicken broth 1 cup milk 2 1/2 cups lamb, cubed

Easy Lamb Pie 1 pound ground lamb 2 cups light sour cream 21 1/2 ounces canned mushroom soup with roasted garlic -- (two 10-3/4 ounce cans) 2 teaspoons Italian seasoning 2 teaspoons garlic salt 2 teaspoons ground black pepper 8 ounces frozen peas and carrots -- (1-2/3 cups) defrosted 1 sheet frozen

In a large saucepan, heat milk until steaming. Stir in instant cream of chicken soup with a fork until smooth. Blend in sour cream, lamb and curry powder. Simmer, uncovered, 5-10 minutes until thick. Do not boil. Serve over rice with condiments.