This zesty lamb curry combines tender meat with a delightful mix of spices, sweet apples, and a hint of lemon for a comforting and flavorful dish.
Ingredients
2 pounds lamb
1/4 cup flour
1 teaspoon salt
1 teaspoon black pepper
6 tablespoons butter
1 large onion
1 medium apple
2 cups chicken broth
1/2 cup raisins
2 tablespoons brown sugar
2 tablespoons curry powder
2 tablespoons lemon juice
Method
In a large zip-top bag, mix together flour, salt, and freshly ground black pepper. Add chunks of lamb and shake to coat them evenly.
In a spacious pot, melt 3 tablespoons of butter over medium-high heat. Sear the lamb in batches until each piece is golden brown, which should take about 5 minutes per batch. Once browned, remove the lamb pieces and set them aside.
Reduce the heat to medium, then add the remaining 3 tablespoons of butter to the pot. Add chopped onions and sauté until they turn soft and translucent, approximately 5 minutes.
Stir in diced apples, chicken broth, raisins, brown sugar, curry powder, and the browned lamb. Bring the mixture to a boil over medium-high heat.
After reaching a boil, lower the heat to medium-low, cover the pot, and let it simmer until the lamb is fork-tender, which will take around 1 to 1 ½ hours.
To finish, mix in freshly squeezed lemon juice and allow it to cook for an extra 2 minutes, enhancing the overall flavor.
