Serves: 4
Total Calories: 636
Sprinkle lamb with pepper. In a Dutch oven over medium-high heat brown meat cubes, half at a time, in butter and oil, removing each batch as it brown.
Add onion and garlic sauté until tender and lightly browned. Return all meat to Dutch oven.
Add bouillon, apple, curry powder, ginger, turmeric and coriander. Bring to a simmer over low heat cover and simmer for 1 hour or until meat is tender. Skim fat from surface of pan juices.
In a small bowl combine bouillon and flour until smooth. Stir into meat mixture. Bring to a boil reduce heat and simmer for 1 to 2 minutes or until thickened. Remove from heat fold in yogurt.
Sprinkle with cinnamon, nutmeg, mace and cardamon.
Serve with rice and a selection of condiments: Chopped cashew nuts, thinly sliced green onions, chopped hard-cooked eggs, lightly toasted or plain shredded coconut, mango or other fruit chutney, diced ripe banana sprinkled with fresh lime juice, crisply fried and crumbled bacon, quartered cherry tomatoes.
This Curried Lamb recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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