Recipe for cooking african lamb curry

Recipes from Africa :: African Main Dish Meats

This is an unusual, flavorful buffet dish — very elegant with a rice ring. Serve with chutney, chopped hardboiled eggs and coconut.

2 lbs. lean lamb, cubed
4 Tbsp. butter
1/4 c. flour
1/4 tsp. thyme
1/4 tsp. ground ginger
1 1/2 Tbsp. curry powder
1 c. chopped onion
2 cloves garlic, minced
4 to 5 oz. dried apples, chopped
2 to 3 c. beef stock
1 tsp. freshly-grated lemon rind
Salt, to taste
Freshly-ground pepper, to taste
1 1/2 (one and one-half) c. chopped walnuts
1/2 c. seedless raisins, plumped
    in Madeira wine to cover
1/2 c. unsweetened shredded coconut

Brown meat in butter in a skillet; sprinkle and distribute with flour, thyme, ginger and curry. Stir well and add onion, garlic and apples. Cook and stir for 3 mins. Gradually add 2 c. of the stock; cook and stir until slightly thickened and smooth. Add lemon rind, salt and pepper. Cover and simmer for 1 hour, adding more stock if needed, until meat is tender.

Stir in walnuts, raisins, soaking liquid and coconut. Simmer for 1/2 an hour to heat thoroughly.