Serves: 8
Total Calories: 235

3 1/2 pounds boneless lamb lean
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3 tablespoons butter real
3 tablespoons vegetable oil
1 onion large, finely chopped
2 cloves garlic minced
1 tablespoon ginger minced fresh
2 apples cooking, peeled, cored, and chopped
1 to 2 tablespoon curry powder or to taste
1/2 teaspoon turmeric ground
1/2 teaspoon coriander ground
1 1/2 cups plain yogurt
1/4 teaspoon cinnamon ground
1/8 teaspoon nutmeg ground
1/8 teaspoon mace ground
1/8 teaspoon cardamon ground cardamom
Fresh parsley and green pepper slivers for garnish
1 1/2 cups white rice raw, cooked
Condiments:
Chopped cashew nuts
Thinly sliced green onions
Minced hard-cooked eggs

Cut lamb into 1 1/2 -inch cubes sprinkle with salt and cayenne. Heat butter and oil in heavy Dutch oven. Add onion and garlic stir-fry until transparent. Add meat cubes 1/3 at a time and cook over medium-heat until lightly browned. Remove to dish as each batch is browned. Return meat, onion, and garlic to pan add ginger, apples, curry powder, turmeric, and coriander. Stir over medium heat until well blended, about 5 minutes. Add yogurt bring to simmer. Cover and simmer for about 1 hour or until fork tender. Taste for seasoning. Mound meat on a heated platter or perhaps in a soup tureen and sprinkle with cinnamon, nutmeg, mace, and cardamom. Garnish with parsley and green pepper. Surround with a selection of the following condiments heaped into bowls to be used for sprinkling over each serving. Serve with hot rice.

Nutritional Facts:

Serves: 8
Total Calories: 235
Calories from Fat: 83

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