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My Favorite Lamb Curry with Condiments

This image courtesy of Joseph DeLeo

I have worked to perfect this recipe for almost longer than I’d like to admit. I find this particular blend of flavors especially appealing, and it seems to suit everyone else very well, too. Do be sure to use only the very freshest of curry powders, preferably an imported powder (purchased at a specialty shop) or even one that you’ve made yourself. The grocery-store brands are often terribly stale and contain far too much turmeric.

Makes6 servings

Cooking Methodstewing

CostModerate

Easy

Total Timeunder 2 hours

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free

Mealdinner

Taste and Texturefruity, meaty, nutty, rich, savory, spiced, sweet, umami

Ingredients

  • 3 pounds boneless lamb shoulder, cut in 1 to 1½-inch chunks
  • ½ cup all purpose flour
  • 2 cloves garlic, minced
  • 2 large onions, chopped medium-fine
  • ¼ cup unsalted butter
  • 2 large apples, cored and cut in ½-inch cubes
  • 3 tablespoons curry powder, or to taste
  • ¼ cup packed dark brown sugar
  • 1/3 cup raisins
  • 2 tablespoons Worcestershire sauce
  • 2 lemons, thinly sliced and seeds removed
  • ¼ cup sweetened shredded coconut
  • ¾ cup chopped black walnuts
  • ½ teaspoon grated lime peel
  • 2 teaspoons salt, or to taste
  • 2 cups water
  • Hot cooked rice
  • Sieved hard-cooked eggs
  • Chutney Peanuts
  • Sweetened flaked or shredded coconut
  • Raisins
  • Grated lemon or lime peel
  • Pineapple chunks
  • Sliced bananas

Instructions

  1. Dredge lamb in flour, and set aside. Combine garlic, onions, and butter in a very large skillet. Stir over medium heat until onions are lightly browned. Add floured lamb and cook until lightly browned all over, stirring as needed to brown evenly. Add apples, curry powder, brown sugar, raisins, Worcestershire sauce, lemon slices, coconut, black walnuts, lime peel, salt, and water. Bring to a boil, and then reduce heat to low. Cover and simmer about 1 hour, or until meat is fork-tender. Serve curry with rice and your choice of condiments.

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