Curry and lamb go well together, and so do curry and fruit, so why not put them all together for this sure people-pleaser? If your market doesn’t regularly sell lamb for stew, just ask the folks in the meat department to set aside some for you the next time they are butchering the more expensive cuts.
- 3 tablespoons curry powder
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 pound lean lamb, cubed
- 2 tablespoons butter
- 1 tablespoon canola oil
- 1 medium onion, sliced
- 1 1/2 cups chicken broth
- Juice of 3 lemons
- 1 green apple, peeled and cored
- 1 banana
- 1 8.5-ounce can pineapple chunks, drained
- 1/2 cup peach or mango chutney (optional)
- 2 cups hot cooked white rice
- In a large bowl, combine the curry powder with 1 tablespoon of the flour and the salt. Mix thoroughly. Add the lamb cubes to the bowl and toss until they are thoroughly coated.
- Heat the butter and oil together in a large skillet over high heat. Add the lamb and cook, turning to brown all sides, for about 10 minutes. Add the onion to the pan and cook, stirring, until it begins to soften, about 1 minute. Stir the remaining 1 tablespoon flour into the fat in the pan, stirring to brown. Add the chicken broth and lemon juice, reduce the heat, stir well, and simmer for 5 minutes.
- Meanwhile, cut the apple into 1/2-inch cubes. Peel the banana and cut into 1-inch chunks. Add the apple, banana, pineapple, and chutney, if desired, to the skillet. Raise the heat and boil briefly.
- Ladle the lamb curry and sauce over the rice.