Ceylonese Lamb Curry

Recipe Ingredients

4 lbs	1816g / 64oz	Breast of lamb
		Cut each rack into 1" strips - * see note
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Madras-style curry powder
1 teaspoon	5ml	Crushed dried hot chiles
1/2 teaspoon	2.5ml	Anise seeds
1 teaspoon	5ml	Ground cinnamon
3/4 teaspoon	3.8ml	Fresh dill weed
		Or
1/2 teaspoon	2.5ml	Dried dill weed
8		Garlic - finely minced
2 tablespoons	30ml	Grated fresh ginger
1 tablespoon	15ml	Onion - chopped (large)
2 cups	474ml	Light beef broth
1/2 cup	80g / 2.8oz	Brown sugar
1/4 cup	59ml	Distilled vinegar
		Additional crushed dried hot chiles - optional
2		Onions (medium)
		Cut into bite-sized chunks
1		Bell pepper (large)
		Seeded and cut into strips
2		Cooking apples (medium)
		Peeled, cored, & cut into bite-sized chunk
2		Seedless oranges (medium)
		Cut into thin slices with peels on
1/2		Fresh ripe pineapple
		Cored & cut into bite-sized chunks
1 tablespoon	15ml	Cornstarch mixed with 1 tablespoon water
		Salt and fresh ground black pepper
1/2 tablespoon	7.5ml	Minced fresh cilantro
1 tablespoon	15ml	Minced fresh mint leaves
4		Green onions and tops - minced and peeled
		Pineapple spears and mint sprigs - for garnish

Recipe Instructions

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.)

Source:
Cole Publishing Group Recipe Collection

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