Natural Fine Lamb Company

Patrick Shannhan's Lamb Curry with Condiments.

2 tablespoons olive oil

3 pounds lamb, cut into 2-inch chunks

½ cup chopped onion

2 cloves garlic

1 tablespoon minced fresh ginger

2 teaspoons best quality curry powder

½ teaspoon ground cumin

½ teaspoon ground cardamom

¼ teaspoon ground cloves

¼ teaspoon cayenne pepper

2 cups beef broth

1-cup tomato sauce

¼ cup orange marmalade

¼ cup mango chutney

¼ cup cream of coconut

2 tablespoons fresh lemon juice

1-teaspoon salt

½ cup golden raisins

Toasted unsweetened coconut

3-4 cups cooked white rice

1.Heat 1-tablespoon olive oil in Dutch oven. Brown the lamb in batches, over medium heat, and set aside.

2. Add the remaining oil and sauté onions, garlic and ginger over medium heat, 5 minutes, then stir in all the spices.

3. Stir in the stock, tomato sauce, marmalade, chutney, cream of coconut, lemon juice and salt.  Return lamb to Dutch oven.

4. Sprinkle the mixture with golden raisins, and bring to boil.  Lower heat, cover and simmer for 1.5 hours.

5. Sprinkle the curry with toasted coconut and serve over rice.

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