Name: 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 Cloves garlic; minced; 2 lg Onions; chopped med-fine; 3/4 c Unsalted butter; 2 lg Apples; unpeeled, cored, cut in 1/2 inch cubes; 3 tb Curry powder; to taste; 1/4 c Packed dark brown sugar; 1/3 c Raisins; 2 tb Worcestershire sauce; 2 Lemons; unpeeled, thinly sliced; seeds removed; 1/4 c Sweetened; shredded coconut; 3/4 c Chopped black walnuts; 1/2 ts Grated lime peel; 2 ts 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

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	lg	Onions; chopped med-fine
3/4	c	Unsalted butter
2	lg	Apples; unpeeled, cored, cut in 1/2 inch cubes
3	tb	Curry powder; to taste
1/4	c	Packed dark brown sugar
1/3	c	Raisins
2	tb	Worcestershire sauce
2		Lemons; unpeeled, thinly sliced; seeds removed
1/4	c	Sweetened; shredded coconut
3/4	c	Chopped black walnuts
1/2	ts	Grated lime peel
2	ts	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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