Curried Lamb and Apples

Curried Lamb and Apples

Serves : 4

Ingredients ;

= 60 gr lard
= 750 gr lamb or mutton neck chops, trimmed
= 3 medium onions, chopped
= 40 gr butter
= 2 cloves garlic, crushed
= 1 tbsp flour
= 1 tbsp curry powder
= 1 tsp curry paste
= 1 tbsp desiccated coconut
= 1 tsp ground ginger
= 300 ml beef stock
= 3 large cooking apples, peeled and chopped
= Hot boiled rice
= Parsley

1. Heat lard in a flameproof, add meat and 1 chopped onion and cook over high heat to sear chops on each side and brown the onion. Reduce heat, cover and cook ±10 minutes.

2. Meanwhile, melt butter in a pan, add remaining onions and garlic and sauté until golden, add flour, curry powder and paste, coconut, ginger and cook, stirring for ±3 minutes.

3. Gradually stir in stock and bring to the boil, stirring constantly, then pour into the casserole, half cover and simmer over low heat for 1 hour.

4. Add apples and simmer a further ±40 minutes. Serve immediately with hot rice and garnishes with parsley, but for the best flavour leave curry for 24 hours, heat and serve with curry accompaniments.