African Lamb Curry

This is an unusual, flavorful buffet dish — very elegant with a rice ring. Serve with chutney, chopped hardboiled eggs and coconut.


  • 2 pounds lean lamb, cubed
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon thyme
  • 1/4 teaspoon ground ginger
  • 1 1/2 tablespoons curry powder
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 4 to 5 ounces dried apples, chopped
  • 2 to 3 cups beef stock
  • 1 teaspoon freshly-grated lemon rind
  • Salt, to taste
  • Freshly-ground pepper, to taste
  • 1 1/2 cups chopped walnuts
  • 1/2 cup seedless raisins, plumped in Madeira wine to cover
  • 1/2 cup unsweetened shredded coconut


  1. Brown meat in butter in a skillet; sprinkle with flour, thyme, ginger and curry. Stir well and add onion, garlic and apples. Cook and stir for 3 minutes.
  2. Gradually add 2 cups of the stock; cook and stir until slightly thickened and smooth.
  3. Add lemon rind, salt and pepper. Cover and simmer for 1 hour, adding more stock if needed, until meat is tender.
  4. Stir in walnuts, raisins, soaking liquid and coconut. Simmer for 30 minutes to heat thoroughly.

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