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ORCHARD LAMB CURRY
4 tablespoons olive oil
3 pounds lamb shoulder cut in 2-inch cubes
2 onions, coarsely chopped
6 cloves garlic, minced
1 piece fresh ginger (1x1-inch), peeled and minced
2 Granny Smith apples, cut into 1/2-inch cubes
2 underripe bananas, sliced in rounds 1/4-inch thick
5 tablespoons flour
8 tablespoons curry powder
2 teaspoons nutmeg
1 teaspoon cardamom
1 teaspoon salt
2 cinnamon sticks, each about 3 inches long
5 cups chicken broth
1/2 cup nonfat plain yogurt
1/2 cup chopped parsley
Heat oil in a large, heavy pot over medium-high heat. Add lamb
cubes in small batches to brown. Continue until all lamb is
finished. Remove to a a bowl and set aside. In the same pot,
using oil from the lamb and adding more olive oil, if necessary,
add onions, garlic, ginger, apples and bananas. Saute over medium
heat until tender and lightly colored, about 10 minutes, stirring
constantly. Sprinkle with flour, curry powder, nutmeg, cardamom
and salt. Add cinnamon sticks. Combine well.
Cook 5 minutes, stirring constantly. Return lamb to the pot and
add broth. Mix well. Bring mixture to a boil over medium high
heat; lower heat, cover and simmer for 1 hour, stirring occasionally.
Remove curry from heat and slowly stir in the yogurt and parsley.
Serve warm over rice. Serves 8.
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Lamb Curry