| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Meat | 6 | Servings | |
INGREDIENTS
| 3 | lb | Boneless lamb shoulder, in |
| 1 to 1-1/2 inch chunks | ||
| 1/2 | c | All-purpose flour |
| 2 | Cloves garlic, minced | |
| 2 | Onions, chopped med-fine | |
| 3/4 | c | Unsalted butter |
| 2 | Apples, unpeeled cored | |
| cut in 1/2 inch cubes | ||
| 3 | T | Curry powder, to taste |
| 1/4 | c | Packed dark brown sugar |
| 1/3 | c | Raisins |
| 2 | T | Worcestershire sauce |
| 2 | Lemons, unpeeled thinly | |
| sliced seeds removed | ||
| 1/4 | c | Sweetened, shredded coconut |
| 3/4 | c | Chopped black walnuts |
| 1/2 | t | Grated lime peel |
| 2 | t | Salt, or to taste |
| 2 | c | Water |
| Hot cooked rice | ||
| Condiments: sieved | ||
| hardcooked eggs chutney | ||
| peanuts sweetened flaked | ||
| or shredded coconut | ||
| raisins grated lemon or | ||
| lime peel pineapple | ||
| chunks sliced bananas |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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