Serves 5 to 6
3 tablespoons vegetable oil
2 large onions, chopped
3 cloves garlic, chopped
1 1/2 green bell peppers, seeded and chopped
4 cups lamb pieces (raw or cooked rare, cut into 1 1/2-inch pieces)
2 cups chicken stock
1 teaspoon fennel seeds
2 tablespoons curry powder, or more to taste
2 tablespoons turmeric
Salt, to taste
2 tart green apples, peeled, cored, and cut into eighths
1/4 cup unsweetened shredded coconut
1 tablespoon lemon juice
1. In a large skillet, heat the oil. Add the onions, garlic, and green peppers. Cook, stirring often, for 10 minutes.
2. Stir in the lamb pieces, stock, fennel, curry, turmeric, and a pinch of salt. Cover the pan and simmer gently for 1 hour for raw meat, 30 minutes for cooked meat.
3. Add the apples, coconut, and lemon juice. Continue cooking for 8 minutes or until the apples are tender. If the sauce seems too loose, remove the meat and other solids. Let the sauce bubble steadily until it is syrupy. Replace the meat mixture. Taste for seasoning, add more salt, if you like. Adapted from "The Tenth Muse"