This is certainly not an Indian curry. It does not have the rich flavor a traditional curry has.
That isn’t to say it isn’t good. It is.
The lamb cooks very nicely in the butter. You get crisp edges, but it stays very moist on the inside.
Cooking the sauce separately gives the sauce time to develop its flavors while not overcooking the meat.
The apple gives the sauce a bit of sweetness.
The strange part to me is the ginger and lemon rind.
I could not find ginger syrup, so I made my own. I boiled a little water and sugar with some preserved ginger. This seemed to work quite nicely.
I think the ginger and lemon gave the sauce a little too much acidity. It wasn’t bad, just a touch different.
I served the curry over rice. It made a nice dinner.
LAMB CURRY A LA MARY MEADE
2 Pounds Cubed Lamb
2 Teaspoons Salt
1/8 Teaspoon Pepper
1/4 Cup Butter
1 Clove Garlic, Minced
3 Onions, Minced
1/4 Cup Butter
2 Apples, Chopped
1/4 Cup Flour
1 Tablespoon Curry Powder
3 Cups Hot Lamb Stock
1 Lemon, Juiced
1 Slice Lemon Rind
1 Teaspoon Sugar
1 Tablespoon Ginger Sirup
1 Tablespoons Chopped Preserved Ginger
Add salt and pepper to lamb. Brown in butter. In a separate pan, sauté garlic and onion in butter. Add apples. Blend in flour and curry. Add stock and cook, stirring, until thickened. Add lemon juice, rind, sugar, ginger, and sirup. Blend well and pour over lamb in skillet. Simmer for 30 minutes. Serve with fluffy cooked rice.
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