Ingredients Jump to Instructions ↓

  1. 3 Tablespoons butter

  2. 2 Cups onion finely chopped

  3. 1 Granny Smith Apple , cored, seeded peeled and chopped fine.

  4. 1 35 oz. can diced tomato es.

  5. 1 Cup of chicken stock.

  6. 1 Cup unsweetened coconut

  7. 3 Pounds cubed stewing lamb

  8. 3 Tablespoons curry powder

  9. 3 Tablespoons lime juice

  10. 3 Tablespoons fruit chutney

  11. 2 Tablespoons apricot preserve.

  12. 2 Jalapeno s,chopped (seedsincluded)

  13. 2 inch piece of ginger

  14. 3 cloves garlic

  15. 2 bay leaves I cup seedless yellow raisin s

Instructions Jump to Ingredients ↑

  1. Coat stewing lamb well with curry powder and set aside.

  2. Saute the onion,apple and tomato in the butter over a low heat until onions are translucent.

  3. Boil chicken stock and add coconut. Reduce heat to low and soak while you brown the lamb 4. Brown the lamb in a large pot,turning often.

  4. In a food processor, blend lime juice,fruit chutney, apricot preserve, jalapenos, ginger and garlic.

  5. Add this mixture to the pot with the lamb and coat well.

  6. Add the tomato,onion and apple mixture.

  7. Add the coconut and stock.

  8. Add the bay leaves.

  9. . Add the yellow raisins.

  10. . Cook slowly for 1 hour 15 minutes.

  11. . Serve with boiled rice and coconut, chopped tomatoes and onions, chutney on the side. This dish does well when you let it stand for a while and can be prepared a day ahead. Remove the bay leaves before you serve the curry.


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