Yield: 6 Servings
|3 pounds||Boneless lamb shoulder; in 1 to 1-1/2 inch chunks|
|½ cup||All-purpose flour|
|2 \N||Cloves garlic; minced|
|2 larges||Onions; chopped med-fine|
|¾ cup||Unsalted butter|
|2 larges||Apples; unpeeled, cored, cut in 1/2 inch cubes|
|3 tablespoons||Curry powder; to taste|
|¼ cup||Packed dark brown sugar|
|2 tablespoons||Worcestershire sauce|
|2 \N||Lemons; unpeeled, thinly sliced; seeds removed|
|¼ cup||Sweetened; shredded coconut|
|¾ cup||Chopped black walnuts|
|½ teaspoon||Grated lime peel|
|2 teaspoons||Salt; or to taste|
|\N \N||Hot cooked rice|
|\N \N||Condiments: sieved hardcooked eggs; chutney, peanuts, sweetened flaked or shredded coconut; raisins, grated lemon or lime peel; pineapple chunks; sliced bananas|
Be sure to use only the very freshest curry powder, preferably an imported powder (purchase at a specialty shop) or one you've made yourself.
Grocery-store brands are often terrible stale and contain far too much turmeric. Dredge lamb in flour; set aside. Combine garlic, onions & butter in very large skillet, stir over medium heat until onions are lightly browned. Add floured lamb; cook until lightly browned all over, stirring as needed. Add apples, curry powder, brown sugar, raisins, Worcestershire, lemon slices, coconut, black walnuts, lime peel, salt & water. Bring to boil, reduce heat to low, cover & simmer 1 hour until meat is tender. Serve with rice and your choice of condiments. Makes 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .