Indian Lamb Curry, After La Coupole, Paris

• 4 lb boneless leg of lamb (or 7 lbs, bone in)
• 4 oz sunflower, olive, or veg oil
• 3 Golden Delicious apples
• 1 banana, sliced
• 1 or 2 tsp curry powder (depends on the curry)
• 1 tsp mild paprika
• 1/4 cup shredded coconut
• 3 cloves of garlic, mashed and chopped
• 1 cup onions, chopped
• 1/2 Tbsp salt
• 1/4 cup flour
• 16 oz lamb stock (or other stock, or water)
• 8 oz tomatoes, seeded and chopped
• Chopped parsley for garnish
• Bouquet garni
• 1/4 cup raisins

1. 1. Cut the lamb into pieces about 1 inch square, removing any fat or gristle.
2. 2. Brown the lamb using the oil, about 5 minutes.
3. 3. Add one apple (peeled and chopped) and the sliced banana. Add the onions and garlic. After 5 minutes, add the curry powder, paprika, and coconut. Sprinkle with the flour, and stir until no white of the flour remains. Add water or stock to cover.
4. 4. Add the bouquet garni and salt. Cover, leave to cook for 1 to 1 1/2 hours over low heat.
5. 5. Remove the meat from the sauce. Remove the bouquet garni if in cheesecloth. Blend the sauce until smooth. Strain the sauce with a fine strainer into the original pot. Return the lamb to the pot. Add the raisins. Simmer slowly for 30 minutes.
6. 6. Before serving, add diced apples sweated in butter (the 2 remaining), crushed tomatoes, and chopped parsley.
7. 7. Serve with Basmati rice.
8. 8. Condiments must include mango chutney. You may also include chili, and achars. The condiments should be served in small bowls in keeping with tradition.

lamb, sunflower, golden delicious apples, banana, curry, paprika, shredded coconut, garlic, onions, salt, flour, lamb stock, tomatoes, parsley, bouquet garni, raisins

Taken from www.epicurious.com/recipes/member/views/indian-lamb-curry-after-la-coupole-paris-52828041 (may not work)