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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A mild fragrant mix of lamb, raisins, apples, etc. produces a wonderful flavor. Can be made the day before. Serve with rice, sambals, and pappadums. Popular sambals: Banana drenched in lemon juice, Cucumber (Peeled and seeds removed) in yogurt, Mango Chutney, or Toasted Coconut. Ingredients:
3 tablespoons all-purpose flour |
salt and black pepper to taste |
3 1/2 pounds cubed lamb stew meat |
6 tablespoons butter, divided |
2 large onion, chopped |
2 tablespoons brown sugar |
3 tablespoons curry powder |
1 large granny smith apple - peeled, cored, and cubed |
1 cup chicken stock |
1/2 cup raisins |
1 tablespoon lemon juice |
Directions:
1. Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
2. Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.
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