Ingredients

4 tablespoons vegetable oil2 1/2 pounds boneless lamb shoulder, cut into 1 1/2' pieces and patted dry1 large onion, minced3 garlic cloves, minced, or to taste1 tablespoon curry powder, or to taste1 teaspoon ground coriander1 teaspoon ground cumin1/2 teaspoon ground ginger1/4 teaspoon cayenne, or to taste3 tablespoons all-purpose flour1-pound can tomatoes, chopped, including the liquid1 1/2 cups beef broth (if using chicken, sub chicken broth, or veggie broth)1/2 cup golden raisinsJuice and grated zest of 1 small lemon1 Granny Smith apple, peeled, cored, and cubed Cooked rice as an accompanimentRoasted nuts, toasted coconut, and assorted chutneys as accompaniments, if desiredIn a heavy kettle heat 2 tablespoons of the oil over moderately high heat, add the meat in batches and salt and pepper to taste, and saute the meat until it is browned on all sides. Transfer the meat to a plate. To the pan add the remaining oil and the onion and cook the onion, stirring occasionally, over moderate heat for 5 minutes. Add the garlic, curry powder, coriander, cumin, ginger, and cayenne and cook the mixture over moderately low heat, stirring, for 1 minute. Add the flour and cook the mixture, stirring, for 2 minutes. Return the lamb to the pan, add the tomatoes and their liquid, beef broth, raisins, lemon juice and zest, and salt and pepper to taste, bring the liquid to a boil, stirring, and simmer the curry, covered, for 1 1/2 hours. Add the apple and simmer the curry, covered, for 30 minutes more, or until the meat is tender. Serve with rice. To Freeze: Let the curry cool to room temperature, transfer it to a freezer container with a tight-fitting lid or to a resealable freezer bag, and freeze it for up to 1 month. To reheat: Defrost the curry in the refridgerator. Transfer the curry to a kettle and simmer it over moderate heat, covered, stirring occasionally, for 15 minutes, or until it is heated through. Correct the seasoning, adding salt, pepper, and fresh lemon juice to taste. Serve the curry over rice and, if desired, accompany it with small bowls of roasted nuts, toasted coconut, and assorted chutneys. Yield: 4 to 6 servings

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