Curried Lamb and Apples

 Curried Lamb and Apples

Ingredients ;
60 gr lard
750 gr lamb or mutton neck chops, trimmed
3 medium onions, chopped
40 gr butter
2 cloves garlic, crushed
1 tbsp flour
1 tbsp curry powder
1 tsp curry paste
1 tbsp desiccated coconut
1 tsp ground ginger
300 ml beef stock
3 large cooking apples, peeled and chopped
Hot boiled rice
Parsley

Method:

1. Heat lard in a flameproof, add meat and 1 chopped onion and cook over high heat to sear chops on each side and brown the onion. Reduce heat, cover and cook ±10 minutes.

2. Meanwhile, melt butter in a pan, add remaining onions and garlic and sauté until golden, add flour, curry powder and paste, coconut, ginger and cook, stirring for ±3 minutes.

3. Gradually stir in stock and bring to the boil, stirring constantly, then pour into the casserole, half cover and simmer over low heat for 1 hour.

4. Add apples and simmer a further ±40 minutes. Serve immediately with hot rice and garnishes with parsley, but for the best flavour  leave curry for 24 hours, heat and serve with curry accompaniments.