ingredients
serves 4
1 tablespoon corn oil
1 pound meat from boned chump ends or neck fillet of lamb, fat removed, cut into small cubes
1 medium onion, peeled and thinly sliced
1/2 small stick celery, trimmed and thinly sliced
1 clove garlic, peeled and crushed
1 - 2 level tablespoons curry powder
1/2 level teaspoon each ground cumin, ground cardamom and ground cilantro
1 small carrot, peeled and grated
1/ cup beef stock or water
1/4 level teaspoon cayenne pepper
1 cooking apple, unpeeled, cored and cut into cubes
1/2 pound small okra or fine green beans, trimmed
3/8 cup raisins
1/2 cup low-fat natural yogurt
method
1. Heat the oil in a large, heavy-based skillet and brown the lamb cubes in it on all sides over a high heat. Use a slotted spoon to lift the meat out and put it to drain on kitchen paper.
2. Cook the onion, celery and garlic gently in the skillet for 5 minutes, stirring frequently. Add the curry powder, cumin, cardamom and cilantro and stir for 1 minute. Stir in the lamb, carrot, stock or water and cayenne pepper. Cover and simmer for 40 minutes, or until the lamb is tender.
3. Mix in the apple, okra or beans, and raisins, and a little water if necessary. Cover and cook for 5 minutes, or until the okra is tender.
4. Blend in the yogurt and heat, taking care not to boil or it will curdle.
Brown or basmati rice and a side dish of thinly sliced tomatoes and onion rings, or coarsely grated carrots would go well with the curry. You can add a garnish of parsley or cilantro sprigs for a fresh touch of colour.
