|Cooking oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Flour||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon|
|Beef broth||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Boneless lamb shoulder||1 1⁄2 Pound, cut into cubes|
|Apple||1 Medium, sliced|
|Seedless raisins||1⁄3 Cup (5.33 tbs)|
|Chutney||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
Blend in a mixture of the flour, curry powder, and salt; heat until bubbly.
Stir in the broth and lemon juice and cook until thickened, stirring constantly.
Sprinkle sugar over lamb and cook in a large heavy skillet until browned on all sides.
Add apple slices; cover and cook 5 minutes.
Add the curry sauce to skillet and stir in the raisins, chutney, and almonds.
Cover; cook 1 hour.
Serve over hot cooked rice with accompaniments such as pimiento stuffed olives, chutney, kumquats, sieved egg yolks, sliced green pepper, and toasted flaked coconut.
Serving size: Complete recipe
Calories 3072 Calories from Fat 1989
% Daily Value*
Total Fat 223 g343.1%
Saturated Fat 73.3 g366.7%
Trans Fat 0 g
Cholesterol 483.1 mg161%
Sodium 6158.2 mg256.6%
Total Carbohydrates 139 g46.3%
Dietary Fiber 18.6 g74.3%
Sugars 66.7 g
Protein 135 g271%
Vitamin A 37.1% Vitamin C 80.8%
Calcium 37.1% Iron 112.1%
*Based on a 2000 Calorie diet