Ceylonese Lamb Curry
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        breast of lamb
                        cut each rack into 1" strips -- * see note
   1      tablespoon    olive oil
   1      tablespoon    vegetable oil
   2      tablespoons   Madras-style curry powder
   1      teaspoon      crushed dried hot chiles
     1/2  teaspoon      anise seeds
   1      teaspoon      ground cinnamon
     3/4  teaspoon      fresh dill weed
                        or
     1/2  teaspoon      dried dill weed
   8      cloves        garlic -- finely minced
   2      tablespoons   grated fresh ginger
   1      large         onion -- chopped
   2      cups          light beef broth
     1/2  cup           brown sugar
     1/4  cup           distilled vinegar
                        additional crushed dried hot chiles -- optional
   2      medium        onions
                        cut into bite-sized chunks
   1      large         bell pepper
                        seeded and cut into strips
   2      medium        cooking apples
                        peeled, cored, & cut into bite-sized chunk
   2      medium        seedless oranges
                        cut into thin slices with peels on
     1/2                fresh ripe pineapple
                        cored & cut into bite-sized chunks
   1      tablespoon    cornstarch mixed with 1 tablespoon water
                        salt and fresh ground black pepper
     1/2  tablespoon    minced fresh cilantro
   1      tablespoon    minced fresh mint leaves
   4                    green onions and tops -- minced and peeled
                        pineapple spears and mint sprigs -- for garnish
 

Preparation:

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.)