EAST INDIAN LAMB CURRY
(8 to 10 Servings)
10 Tbsp. butter
4 lb. cubed raw lamb
2 garlic cloves, minced
1 large onion, chopped
3 celery ribs, chopped
2 apples, cored, chopped
2 carrots, chopped
1/4 c. chopped parsley
2 green peppers, chopped
2 tomatoes, peeled and chopped
3 cloves
1 1/2 c. walnuts, coarsely
chopped
2 bay leaves, crushed
1 tsp. fresh mint leaves or
1/4 tsp. dried
1/4 tsp. marjoram
2 sprigs thyme
1/2 tsp. each basil, ground
pepper, cayenne pepper and
grated nutmeg
2 to 3 Tbsp. curry powder
3 Tbsp. flour
3/4 tsp. salt
1 1/2 c. dry white wine
1 (13 3/4 oz.) can chicken
broth
2 c. raisins
2 c. drained pineapple cubes
6 Tbsp. coconut
Melt 5 tablespoons butter in a large skillet. Brown
meat on all sides. Remove to a Dutch oven. Add remaining
butter. Saute garlic, onion, celery, apples and carrots until
tender. Add 2 tablespoons chopped parsley, green peppers,
tomatoes, cloves, bay leaves, mint, thyme, marjoram and basil.
Cook for 2 minutes. Mix together curry powder, flour, cayenne,
salt, pepper and nutmeg. Stir into vegetables and cook 2 more
minutes. Add wine and broth. Bring to a boil; stir until
smooth and thickened. Cover and simmer for 30 minutes. Add to
lamb in Dutch oven. Stir in raisins and pineapple. Simmer
gently about 2 hours. Stir frequently to prevent sticking.
Add coconut and walnuts during last 10 minutes. Serve over
rice. Garnish with additional coconut, 2 tablespoons parsley,
raisins and nuts. Chutney is the traditional accompaniment.