| 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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