Curried Lamb Stew(Adapted From The Barnard Inn)

• 4 Tbsp. flour
• 3 to 4 Tbsp. Madras curry
• 1 tsp. salt
• 1/2 tsp. black pepper
• 3 Tbsp. oil
• 1 1/2 lb. stewing lamb, cubed
• 1 large Spanish onion, sliced
• 1 1/2 c. water
• 1 1/2 c. white wine
• 1/2 c. raisins
• 1 Tbsp. lemon juice
• 2 tart apples, sliced

1. In a shallow bowl, blend the flour, curry, salt and pepper. Roll the lamb in flour mixture.
2. In a casserole dish, heat the oil.
3. Brown the lamb; remove and keep warm.
4. Saute onion.
5. Return the lamb to the casserole and sprinkle with remaining flour mixture.
6. Pour the liquids over the meat and mix well.
7. Add raisins, lemon juice and apples and cook, partially covered, until meat is tender, about 1 1/2 hours.
8. Serve with rice, chutney and yogurt-cucumber salad.
9. Serves 4.

flour, curry, salt, black pepper, oil, stewing lamb, spanish onion, water, white wine, raisins, lemon juice, tart apples

Taken from www.cookbooks.com/Recipe-Details.aspx?id=167708 (may not work)