1 1/4 kg boned shoulder or leg lamb
3/4 cup (90gms) plain flour
100 gms butter
2 green apples, peeled, cored, quartered and sliced
2 onions, chopped
1 tomato, quartered
2 cloves (lavang) garlic, crushed
2 tblsp curry powder
1 3/4 cups (430ml) stock
2 tblsp grated lemon rind
1 tblsp fresh lemon juice
1 tsp brown sugar (cheeni)
2 tblsp desiccated coconut (narial)
2 tblsp sultanas
1 tblsp flaked almonds
- Trim lamb of excess fat, cut meat into cubes, toss in flour, shake off any excess.
- Melt butter in a frying pan, add meat, brown on all sides. Remove meat and set aside.
- Add apples to pan with onions tomato, garlic and curry powder. Sauté 3 minutes then pour off any excess fat.
- Add stock. Return meat to pan with lemon rind and juice, sugar, coconut and sultanas. Bring to the boil, reduce heat to low, cover, simmer 2 hours, or until meat is tender. Stir in almonds.