Ingredients Jump to Instructions ↓

  1. 3 pounds Boneless lamb shoulder; in

  2. 1 to 1-1/2 inch chunks

  3. cup All-purpose flour

  4. 2 Cloves garlic; minced

  5. 2 larges Onions; chopped med-fine

  6. cup Unsalted butter

  7. 2 larges Apples; unpeeled, cored, cut in

  8. 1/2 inch cubes

  9. 3 tablespoons Curry powder; to taste

  10. cup Packed dark brown sugar

  11. cup Raisins

  12. 2 tablespoons Worcestershire sauce

  13. 2 Lemons; unpeeled, thinly sliced; seeds removed

  14. cup Sweetened; shredded coconut

  15. cup Chopped black walnuts

  16. teaspoon Grated lime peel

  17. 2 teaspoons Salt; or to taste

  18. 2 cups Water

  19. Hot cooked rice

  20. Condiments: sieved hardcooked eggs; chutney, peanuts, sweetened flaked or shredded coconut; raisins, grated lemon or lime peel; pineapple chunks; sliced bananas

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .


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