Picture tender chunks of
lamb simmering slowly with apples, raisins and onions. Add spicy
bits of candied ginger, golden raisins and curry powder. A savory
dish of lamb, redolent of spices and fruits is the delightful
result!
Lamb Curry
with Apples
1 teaspoon cumin seed
1 teaspoon coriander seed
1 tablespoon mustard seed
2 teaspoons vegetable oil
2 onions, chopped
3 apples, cored and diced, divided use
1 1/2 pounds lamb (boneless sirloin roast or boneless rolled
breast), cut into 1/2-inch cubes
6 cloves garlic, minced
1 jalapeño, seeded and chopped (see note)
2 tablespoons curry powder
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1 1/2 cups beef broth
1/2 cup golden raisins
1 tablespoon chopped candied ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Toast cumin seed and coriander
seed in a small skillet over medium-high heat for about 1 minute.
Grind in a mill to a fine powder; set aside.
Toast mustard seed in
the same skillet; set aside.
Heat oil in a deep skillet;
add onions and about 1/3 of the diced apple; cook until soft,
5 to 7 minutes. Add lamb, garlic, jalapeño, curry powder,
paprika, cinnamon, and the reserved cumin-coriander mixture and
mustard seeds.
Cook about 2 minutes;
add beef broth, golden raisins and candied ginger. Simmer for
15 minutes. Add remaining apples; cook until soft, about 10 minutes.
Stir in salt and pepper.
Makes 6 servings.
Cook's Note: Because hot
peppers contain oils that can burn your eyes, lips and skin,
protect yourself when working working with peppers by covering
one or both hands with plastic gloves or bags. Be sure to wash
your hands thoroughly before touching your eyes or face.
