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Lamb Curry With Condiments
Ingredients
- 3 lb Boneless lamb shoulder, in 1 to 1-1/2 inch chunks
- 1/2 c. All-purpose flour
- 2 x Cloves garlic, chopped
- 2 lrg Onions, minced med-fine
- 3/4 c. Unsalted butter
- 2 lrg Apples, unpeeled, cored, cut in 1/2 inch cubes
- 3 Tbsp. Curry pwdr, to taste
- 1/4 c. Packed dark brown sugar
- 1/3 c. Raisins
- 2 Tbsp. Worcestershire sauce
- 2 x Lemons, unpeeled, thinly sliced, seeds removed
- 1/4 c. Sweetened, shredded coconut
- 3/4 c. Minced black walnuts
- 1/2 tsp Grated lime peel
- 2 tsp Salt, or possibly to taste
- 2 c. Water Warm cooked rice Condiments: sieved hardcooked Large eggs, chutney, peanuts, sweetened flaked or possibly shredded coconut raisins, grated lemon or possibly lime peel, pineapple chunks, sliced bananas
Directions
- Be sure to use only the very freshest curry pwdr, preferably an imported pwdr (purchase at a specialty shop) or possibly 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 till onions are lightly browned. Add in floured lamb; cook till lightly browned all over, stirring as needed. Add in apples, curry pwdr, brown sugar, raisins, Worcestershire, lemon slices, coconut, black walnuts, lime peel, salt & water. Bring to boil, reduce heat to low, cover & simmer 1 hour till meat is tender. Serve with rice and your choice of condiments.
- Makes 6 servings.
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