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| Sweet Lamb Curry |
"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
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 2H |
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- 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.
- 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.
Notes :
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