- 1 kilo lean lamb shoulder, cut into cubes
- oil for cooking
- 1 large onion, finely chopped
- 2 tbsps. butter
- 1 and a half tbsps. flour
- 2 tbsps. curry powder
- 4 cups beef consomm?
- 1 small can tomato puree
- 1 apple, peeled, quartered and grated
- grated rind of 1 orange
- 2 garlic cloves, finely chopped
- 1 cup coconut milk
- slivers of toasted almonds
Heat the oil in a large heavy-based pan and saut? the lamb on all sides until golden-brown. Drain off all the fat and cover the lamb with water. Bring to the boil, lower heat and simmer for about one hour or until meat is almost tender. Drain and reserve meat. In a separate pan heat the butter until it is lightly browned. Stir in the flour and curry powder until smooth then slowly stir in the consomm?, tomato puree, grated apple, orange rind and garlic. Bring the mixture to the boil, stirring constantly. Add the cubes of lamb and simmer for about 30 minutes. Stir in the coconut milk and sprinkle the top with slivers of toasted almonds. Serve with a sharp chutney and fluffy white rice.