Lamb Curry

• 1 Boneless leg of lamb
• 2 cups of chicken broth
• 2 tablespoons of butter
• 1 tablespoon extra virgin olive oil
• 2 tablespoons Madras curry powder
• 2 jalepeno peppers
• 2 large onions,diced
• 8 cloves of garlic crushed
• 1 cup of cherry tomatoes
• 2 tart green apples
• 2 sprigs of rosemary
• Zest of 1 lemon
• 2 cans of coconut milk
• 2 pieces of crystallized ginger, diced
• 4 large sweet potatoes, thickly sliced
• 1 cup of celery diced

1. Cut the leg of lamb into 2" cubes
2. Coat the cubed lamb with flour and season with salt and pepper
3. Brown the lamb in a large saucepan in the 2 tablespoons of butter and 1 tablespoon of olive oil
4. Season with 2 tablespoons of Madras curry powder
5. Add 2 cups of chicken broth, diced jalapenos diced onions, crushed garlic, rosemary sprigs, cherry tomatoes, diced apples, lemon zest, ginger, cocunut milk and simmer for approximately 3 hours.
6. While simmmering, add more chicken broth, curry, aor salt if needed
7. 1 hour before serving add the sweet potatoe slices and the diced celery.

lamb, chicken broth, butter, extra virgin olive oil, curry powder, jalepeno peppers, onions, garlic, tomatoes, green apples, rosemary, lemon, coconut milk, ginger, sweet potatoes, celery

Taken from www.epicurious.com/recipes/member/views/lamb-curry-1208629 (may not work)