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Lamb Curry with Condiments

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


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.


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