Lamb Curry with Condiments

Name: Lamb Curry with Condiments
Yield: 4 to 6 portions
Ingredients: 1 teaspoon salt; ½ cup golden raisins; Toasted unsweetened coconut (see box), for garnish; 3 to 4 cups cooked white rice; ¼ cup orange marmalade; ¼ cup mango chutney; ¼ cup cream of coconut; 2 tablespoons fresh lemon juice; ¼ teaspoon cayenne pepper; 2 cups homemade beef stock or canned broth; 2 cups homemade beef stock or canned broth; 1 cup New Basic Tomato Sauce; ¼ teaspoon ground cloves; ½ teaspoon ground cardamom; ½ teaspoon ground cumin; ½ teaspoon freshly grated nutmeg; 2 teaspoons best-quality curry powder; 1 tablespoon minced fresh ginger; 2 cloves garlic, minced; ½ cup Chopped onion; 3 pounds lamb shoulder, cut into 2 inch chunks; 2 tablespoons olive oil

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

India, Morocco, France, Ireland—so many countries make their most basic and often most memorable dishes with lamb. It combines and adapts as well to mint jelly as it does to the golden dusky flavors of India.

Ingredients

2 tablespoons olive oil
3 pounds lamb shoulder, cut into 2 inch chunks
½ cup

Main course
Spicy
Gluten-free

Method

Heat 1 tablespoon of the oil in a flameproof casserole or dutch oven. Brown the lamb, in batches, over medium-high heat, and set aside.
Add the remaining oil and sauté the onion, garlic, and ginger over medium heat, 5 minutes. Then stir in all the spices.
Stir in the stock, tomato sauce, marmalade, chutney, cream of coconut, lemon juice, and salt. Ret