Ingredients

• 1 LEG OF LAMB, boned (about 5# meat), remove all sinews and fat, dice approx. 1" squares (save bones and meat scraps)
• 8 medium size ONIONS, peel and slice into 1/4" square pieces
• 1 stalk CELERY, cut into approx. 1/4" pieces
• 5 fresh medium size DELICIOUS or PIPPIN APPLES, peel and dice in approx. 1/2" squares
• 5 fresh medium size firm TOMATOES, peel and cut each TOMATO in 6 to 8 wedges
• 1 - 2 1/2 can solid pack TOMATOES, chop fine and save juice in can
• 6 BAY LEAVES, chopped
• 5 cloves GARLIC, chop fine
• 3/4 cup OLIVE OIL
• 1# BUTTER or MARGARINE
• 6 oz. black seedless RAISINS
• 3 oz. shredded COCOANUT
• 3 tbsp. CHUTNEY
• 2 pinches THYME
• 2 tbsp. CURRY POWDER
• 3 tbsp. chopped PEANUTS
• 4 tbsp. FLOUR
• 1 tsp. BLACK PEPPER
• 2 tbsp SALT.

Method

1. In 1 gallon of water boil LAMB bones and scraps until it is reduced to at least half, then strain. While above is simmering, heat OLIVE OIL in heavy large skillet or Dutch Oven and slightly brown LAMB squares (do not cook thru). Then brown CELERY and ONIONS, turn to a low simmer and add one half of the LAMB broth and canned TOMATOES with its juice. Gently stir in the FLOUR a little at a time so it will not lump. Add BAY LEAVES, THYME, GARLIC, CURRY, CHUTNEY, SALT, PEPPER, COCOANUT, PEANUTS and RAISINS. Let this simmer for about one hour. It should be the consistency of a light stew. If it gets too heavy add more LAMB broth. Dilute with water only if needed. About 10 minutes before completed add raw fresh TOMATO wedges and raw diced APPLES so they will not be completely cooked. They should be slightly raw when served.
2. Serve the CURRY LAMB with STEAMED RICE on the side, along with condiments of chopped PEANUTS, COCOANUT and CHUTNEY. Condiment quantities are not included in CURRY sauce. Serves 15.