lamb curry recipe

Curry ingredient

• 3 lbs (1.5 kg) boned shoulder or leg of lamb, trimmed and cube
• ½ cup (125 mL) all-purpose flour
• salt and freshly ground black pepper to taste
• 6 tbsp (90 mL) butter
• 2 green apples, peeled < cored and sliced
• 2 onions, peeled and chopped
• 1 tomato, quartered
• 2 cloves garlic, crushed
• 2 to 3 tbsp (30 to 45 mL) curry powder
• 1 ¾ cups(440 mL) stock or water
• 3 tbsp (45 mL) sultanas or raisins
• 3 tbsp (45 mL) shredded coconut
• 1 tsp (5 mL) brown sugar
• grated rind and juice of ½ lemon
• 1 tbsp (15 mL) flaked almonds
  

How to make lamb curry

1. Toss lamb meat in flour combined with salt and pepper. shake off excess.
2. Melt butter in a large pan. Add meat. brown well. Remove from pan and set aside.
3. Add apples, onions, tomato, garlic and curry powder to pan. Cook for 2 to 3 minutes. Pour off any excess fat.
4. Stir stock into pan with all remaining ingredients except almonds. Return lamb meat to pan. Simmer, covered, for 2 hours or until meat is tender. Stir in almonds.