Simple Curried Lamb

• 3 lbs. lamb shoulder (lamb stew meat can also be used by it does take longer to break down in the cooking process). Purchase it pre-cut or have your butcher break it down for you.
• 4 T. flour
• 3/4 cup butter
• 2 cloves garlic, smashed
• 4 white or Spanish onions
• 4 green apples, peeled and chopped
• 3 T. worchestshire sauce (don't skip this step)
• Juice of 2 lemons
• 2/3 cup broken walnuts
• 1/2 t. grated lemon peel
• 1 T. salt
• Rice to Serve (I serve pappadums but naan is increasingly becoming available)
• Garnishes to be sprinkled over the curry can include: peanuts, chutney, coconut, pineapple, raisins, crumbled bacon or crumbled pappadums.

1. Cut meat in 2" squares and dredge with flour.
2. Melt butter in a dutch oven. Add meat, garlic, onion, and brown lightly stirring constantly. Add apples and curry powder and cook for 5 minutes. Add 2 cups water and remaining ingredients. Bring to a low boil. Reduce heat and simmer to one hour or until meat is tender.
3. Serve over rice and offer condiments

lamb shoulder, flour, butter, garlic, white, green apples, worchestshire sauce, lemons, walnuts, lemon peel, salt, rice, peanuts

Taken from www.epicurious.com/recipes/member/views/simple-curried-lamb-50087709 (may not work)