Ingredients
3 lbs. lamb shoulder (lamb stew meat can also be used by it does take longer to break down in the cooking process). Purchase it pre-cut or have your butcher break it down for you.
4 T. flour
3/4 cup butter
2 cloves garlic, smashed
4 white or Spanish onions
4 green apples, peeled and chopped
3 T. worchestshire sauce (don’t skip this step)
Juice of 2 lemons
2/3 cup broken walnuts
1/2 t. grated lemon peel
1 T. salt
Rice to Serve (I serve pappadums but naan is increasingly becoming available)
Garnishes to be sprinkled over the curry can include: peanuts, chutney, coconut, pineapple, raisins, crumbled bacon or crumbled pappadums.
Preparation
Cut meat in 2" squares and dredge with flour.
Melt butter in a dutch oven. Add meat, garlic, onion, and brown lightly stirring constantly. Add apples and curry powder and cook for 5 minutes. Add 2 cups water and remaining ingredients. Bring to a low boil. Reduce heat and simmer to one hour or until meat is tender.
Serve over rice and offer condiments
