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Lamb Curry

This dish, with a taste of the Middle East, and India is Firehouse Cooking at it's exotic and unusual best. Serve it with rice pilaf and sautéed greens. I included it so there was a lamb dish represented in Firehouse Cooking. And being some middle-eastern, I just love it.
Course lunch, Main Course, special occasion
Cuisine American, Healthy, Indian, mid-eastern
Keyword autumn, buttery, creamy, curry, firehouse, lamb, spicy
Author Firehouse Cooking
Cost $$$

Ingredients

  • 2 large green cooking apples
  • 2 tablespoons olive oil
  • 2 medium onions sliced and separated into rings
  • 1 medium green bell pepper diced
  • 1 large clove garlic minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 2 tablespoons all-purpose flour
  • 1 cup canned chicken broth
  • 1/2 cup dry red wine
  • 1 lemon juice and grated rind
  • 1/2 cup dark raisins
  • 2 whole cloves
  • 2 cups diced cooked lean lamb
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon sour cream

Instructions

  • Core, pare and slice the cooking apples.
  • In a large frying pan, heat the olive oil over medium-high heat.
  • Add the onion, pepper, garlic and apples.
  • Cook, stirring constantly, until the onions become soft.
  • Sprinkle in the curry powder, salt, marjoram, thyme and flour; mix well.
  • Cook, stirring constantly, for 5 minutes.
  • Add the stock, wine, lemon juice and rind, raisins and cloves.
  • Reduce heat, cover and simmer for 15 minutes.
  • Add the lamb and coconut.
  • Mix well, and heat for 15 minutes more.
  • Before serving, add the sour cream and mix well.
  • Serve immediately over hot rice.