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Fruited Lamb Curry
 
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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.


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 dryroasted peanuts,
toasted unsweetened coconut
chutney
sliced green onions
diced unpeeled cucumber
plain yogurt


DIRECTIONS
1: Bone roast, trim fat, and cut into bite-sized cubes (at least 4 cups cubed meat).
 
2: 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.
 
3: 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).
 
4: Serve with rice; pass condiments in small bowls.
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