Merle Oberon's Curry Stew

Merle Oberon's Curry Stew

1 1/2 lbs. lamb, cut in 1 1/2-inch cubes
1/4 cup curry powder
1 large clove garlic, minced
1/8 tsp. ground thyme
2 tbsps. butter (or margarine)
1 can (10 3/4 ozs.) condensed tomato soup
1/2 cup water
1/2 cup chopped celery
1/4 cup wheat germ
1 small eggplant (weighing about 3/4 lb.), cut into strips
Cooked wild (or brown) rice
Mango chutney (fresh or bottled)

In skillet, brown lamb with curry, garlic and thyme in butter. Add soup, water, celery and wheat germ. Cover and cook over low heat 1 hour 45 minutes. Add eggplant; cook 15 minutes longer (or until meat and vegetables are done). Serve over cooked hot rice with chutney. Serves 4-6.