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Lamb Curry With Condiments

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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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