Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs
Servings:
6
Ingredients
Directions
Place flour in a resealable plastic bag; season with salt and black pepper. Add lamb to the bag; shake until evenly coated with flour.
Melt 3 tablespoons butter in a large pot over medium-high heat. Add lamb, in batches; cook until golden brown on all sides, about 5 minutes per batch. Set aside.
Reduce heat to medium; add remaining 3 tablespoons butter. Stir in onions; cook until softened and translucent, about 5 minutes. Stir in apple, chicken stock, raisins, brown sugar, curry powder, and browned lamb; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until lamb is very tender, 1 to 1 ½ hours. Stir in lemon juice; cook 2 minutes.
Cook’s Note
I like to serve this curry with bananas drenched in lemon juice, cucumber (peeled and seeded) in yogurt, mango chutney, or toasted coconut.
Nutrition Facts (per serving)
| 577 | Calories |
| 26g | Fat |
| 30g | Carbs |
| 56g | Protein |
