|
Ingredients
|
Quantity
|
|
Breast of lamb – cut each rack into 1”
strips
|
4 pounds
|
|
Olive oil
|
1
tbsp
|
|
Vegetable oil
|
1 tbsp
|
|
Madras – style curry powder
|
2 tbsp
|
|
Crushed dried hot chillies
|
1 tsp
|
|
Anise seeds
|
½ tsp
|
|
Ground cinnamon
|
1 tsp
|
|
Fresh dill weed
|
¾ tsp
|
|
Or
|
|
|
Dried dill weed
|
½ tsp
|
|
Garlic cloves – finely minced
|
8
|
|
Grated fresh ginger
|
2 tbsp
|
|
Onion – chopped
|
1 large
|
|
Beef broth
|
2 cups
|
|
Brown sugar
|
½ cup
|
|
Distilled vinegar
|
¼ cup
|
|
Additional crushed dried hot chillies
|
optional
|
|
Onions – cut into bite- sized chunks
|
2 medium
|
|
Bell pepper – seeded and cut into strips
|
1 large
|
|
Cooking apples – peeled , cored & cut
into bite-sized chunks
|
2 medium
|
|
Seedless oranges – cut into thin slices with
peels
|
2 medium
|
|
Fresh ripe pineapple – core & cut into
bite-size chunks
|
½
|
|
Cornstarch mixed with 1 tbsp water
|
1 tbsp
|
|
Salt & fresh black pepper
|
|
|
Minced fresh cilantro
|
½ tbsp
|
|
Minced fresh mint leaves
|
1 tbsp
|
|
Green onion and tops – minced and peeled
|
4
|
|
Pineapple spears and mint spring
|
for
garnish
|
Put the meat in a large pot, cover with cold water, and bring to a
boil. Boil for 5 minutes and drain. Heat the oils over high heat in a large
skillet. If they begin to smoke, reduce the heat slightly. Add the herbs and
spices, garlic, ginger, and onion. Stirring rapidly, cook for about 2 minutes,
or until a paste is formed. Add the meat and stir to coat all evenly.
Pour in the broth, reduce to a rapid simmer, and cook, stirring
occasionally, until the meat is exceedingly tender. Add the brown sugar and
vinegar and taste. If you want a more distinctly sweet and sour taste or more
heat, add additional sugar, vinegar, and red pepper at this time. Add the
onions, pepper, and fruit and continue simmering until the apples are tender
but not falling apart. Stir in the cornstarch mixture and continue to simmer,
stirring gently, until the sauce is thickened and glossy.
Add salt and pepper to taste. Add the cilantro, mint, and green
onions and stir lightly. Pour into a heated serving platter. You may cut the
remaining pineapple into spears to use for garnish along with sprigs of mint.
Sometimes I set the spiked top of the pineapple in the center of the dish and
ladle the curry around it. This makes an attractive display. Serve with steamed
white rice or saffron rice and hot steamed chapatis. (Chapatis and flour
tortillas are very similar.)
