Lamb Curry with Apples
Picture tender chunks of lamb simmering slowly with apples, raisins and onions. Add spicy bits of candied ginger, golden raisins and curry powder. A savory dish of lamb, redolent of spices and fruits is the delightful result!
1 teaspoon cumin seed
1 teaspoon coriander seed
1 tablespoon mustard seed
2 teaspoons vegetable oil
2 onions, chopped
3 apples, cored and diced - divided use
1 1/2 pounds lamb (boneless sirloin roast or boneless rolled breast), cut into 1/2-inch cubes
6 cloves garlic, minced
1 jalapeño, seeded and chopped
2 tablespoons curry powder
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1 1/2 cups beef broth
1/2 cup golden raisins
1 tablespoon chopped candied ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
- Toast cumin seed and coriander seed in a small skillet over medium-high heat for about 1 minute. Grind in a mill to a fine powder; set aside.
- Toast mustard seed in the same skillet; set aside.
- Heat oil in a deep skillet; add onions and about 1/3 of the diced apple; cook until soft, 5 to 7 minutes. Add lamb, garlic, jalapeño, curry powder, paprika, cinnamon, and the reserved cumin-coriander mixture and mustard seeds.
- Cook about 2 minutes; add beef broth, golden raisins and candied ginger. Simmer for 15 minutes. Add remaining apples; cook until soft, about 10 minutes. Stir in salt and pepper.
Makes 6 servings.