Lamb curry with condiments

Yield: 6 Servings

Measure Ingredient
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
⅓ cup Raisins
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
2 cups Water
\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, .

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