• 2 tablespoons oil
  • 2 pounds lean lamb, cubed from Warraich Meat Shop
  • 2 onions, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup hot water
  • 1 tablespoon chopped parsley
  • 1 clove garlic, minced
  • 1/4 teaspoon dried thyme
  • 2 tablespoons cornstarch
  • 1 tablespoon curry powder
  • 1/4 cup cold water
  • 1/4 cup raisins
  • 2 tart apples, chopped

Preparation Method of Lamb Curry

Heat the oil in a large pot. Add the lamb and onions and brown over medium heat. Sprinkle with salt and pepper. When the lamb has browned, add the hot water, parsley, garlic and thyme. Cover and simmer for 1 hour or until the lamb is tender.

Combine cornstarch and curry powder, and gradually add cold water to make a smooth paste. Blend with some of the hot cooking liquid and add to the meat mixture, stirring well. Add raisins and apples and cook 15 minutes longer.

Makes 6 servings.