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
- Toss lamb meat in flour combined with salt and pepper. shake off excess.
- Melt butter in a large pan. Add meat. brown well. Remove from pan and set aside.
- Add apples, onions, tomato, garlic and curry powder to pan. Cook for 2 to 3 minutes. Pour off any excess fat.
- 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.
