4 tablespoons butter
4 onions, chopped
1 small clove garlic, minced
2 tablespoons curry
1 tablespoon paprika
Salt to taste
Juice of ¼ of a lemon
3 green apples, peeled and sliced
2 ½ pounds boneless lamb cut into 2 inch pieces
1 ½ pounds tomatoes, sliced
Directions:
Melt butter in a Dutch oven and sauté onions and garlic until golden. Add the curry, paprika, salt and lemon juice, and cook about 15 minutes.
Season the lamb with salt and pepper and rub curry into the lamb. Add to Dutch oven with apples. Cook for ½ an hour.
Add the tomatoes. Cover and cook slowly for an hour or until the flavors are blended and meat is tender.
Serve over rice, which, if desired, may be colored with Saffron. Condiments such as chutney, peanuts, raisins, grated egg, coconut are excellent, but not essential.
