Fruited Lamb Curry Recipe

1      Reviews by:    Barbara Silvab   Fruited Lamb Curry Recipe browns cubed lamb shoulder roast before adding butter, onions, apples, garlic, flour, curry powder, raisins, ginger, cinnamon, beef broth, dry red wine and lemon juice and simmering until tasty tender. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Midwestern    Servings:12 Calories per Serving:1268 Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   2 Hours 23 Minutes Total Time:   2 Hours 53 Minutes

INGREDIENTS

• 1 lamb shoulder roast (4 to 5 lbs)
• 2 tablespoons butter or margarine
• 4 medium onions, thinly sliced and separated into rings
• 3 large tart green apples, peeled, cored, and sliced
• 2 cloves garlic, minced or pressed
• 2 tablespoons each flour and curry powder
• 1/4 cup golden raisins
• 1 1/2 teaspoon ground ginger
• 1 stick cinnamon, broken in 2 pieces
• 1 teaspoon salt
• 1 cup each regular-strength beef broth (homemade or canned) and dry red wine
• 1 teaspoon lemon juice
• Cooked rice
• Condiments:
• chopped dry-roasted peanuts
• toasted unsweetened coconut
• chutney
• sliced green onions
• diced unpeeled cucumber
• plain yogurt

DIRECTIONS

• Bone roast, trim fat, and cut into bite-sized cubes (at least 4 cups cubed meat).
• In a large frying pan or Dutch oven, melt butter and brown cubed lamb, about half at a time. Remove meat as it browns. When all the meat is browned, pour off all but 2 tablespoons of the drippings. In fat remaining in pan, saute onions until golden. Add apples; cook, stirring lightly, about 3 minutes longer. Mix in garlic, flour, and curry powder.
• Return meat and its juices to pan with raisins, ginger, cinnamon stick, salt, broth, wine, and lemon juice.
• Bring to a boil, cover, reduce heat, and simmer until meat is very tender and flavors are well blended (1 1/2 to 2 hours).
• Serve with rice; pass condiments in small bowls.

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