Recipe - Lamb Curry With Condiments

3 pound Boneless lamb shoulder; in
1 to 1One half inch chunks
One half cup Allpurpose flour
2 Cloves garlic; minced
2 lg Onions; chopped medfine
Three fourths cup Unsalted butter
2 lg Apples; unpeeled, cored,
cut in One half inch cubes
3 tablespoon Curry powder; to taste
One fourth cup Packed dark brown sugar
1/3 cup Raisins
2 tablespoon Worcestershire sauce
2 Lemons; unpeeled, thinly
cut or sliced up ; seeds removed
One fourth cup Sweetened; shredded coconut
Three fourths cup Chopped black walnuts
One half teaspoon Grated lime peel
2 teaspoon Salt; or to taste
2 cup Water
Hot cooked rice
Condiments: sieved
hardcooked eggs; chutney,
peanuts, sweetened flaked
or shredded coconut;
raisins, grated lemon or
lime peel; pineapple
chunks; cut or sliced up bananas

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.
Grocerystore 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.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.