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serves: 8
2
tablespoons olive oil
4 pounds lamb shoulder, cut into 2 inch pieces
2
medium onions
1 tablespoon tomato paste
2 tablespoons flour
1/2
teaspoon salt
1/4 teaspoon ground black pepper
1 heaping tablespoon
good curry powder
chicken stock
1 cup Granny Smith apples, peeled and
diced
1 banana
1 clove garlic, peeled
1 sprig thyme
1 bay leaf
1/2 cup raisins
1 Granny Smith apple
Serve with rice and
chutney
Preheat oven to 350 degrees.
In oven-proof skillet, heat up
oil to a smoking point. Brown the lamb pieces.
Peel and chop onions finely.
Mix with he lamb and brown lightly. Add tomato paste, salt, pepper, flour and
curry.
Blend well with the lamb and cook over medium heat for 2 to 3
minutes.
Cover the meat with chicken stock. Stir well until sauce thickens.
Add the chopped garlic clove, diced apples and sliced banana. Bring to a boil.
Add thyme and bay leaf.
Cover pot and place in oven for about 11/2 hours or
until meat is tender.
Transfer the pieces of lamb to a clean pot. Strain
the sauce over the meat, pressing with a ladle to extract all the sauce.
Peel, core and dice the apple. Combine with the raisins and blend into the
curried lamb.
Simmer over low heat for 15 minutes.
Transfer to a
serving dish. Serve with rice and chutney.
