Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        lean lamb shoulder
   1      tablespoon    butter
     2/3  cup           onion -- finely chopped
   2      tablespoons   vegetable oil
   3      tablespoons   crystallized ginger -- or preserved,
                        -- choppe
     1/2  teaspoon      sugar
     1/8  teaspoon      pepper
   2      teaspoons     salt
   2      tablespoons   curry powder -- to 3 tbsp
     1/4  teaspoon      mint -- crushed
   2      cups          milk
     1/2  cup           coconut milk -- fresh or frozen
     1/2  cup           coconut -- freshly grated
     1/2  cup           lime juice
     1/2  cup           cream

Preparation:

Cut lamb into 1-inch cubes, removing the bones and fat. Melt butter in a large heavy pan. Add the onions and cook until tender, about 5 minutes. Remove with a slotted spoon and set aside. Add oil to the pan and brown the lamb in it. Return the onions and add ginger, sugar, pepper, salt, curry powder, mint and milk. Mix well. cover and simmer over low heat 1 hour. Add coconut milk and coconut. Cover and cook 5 minutes. Gradually stir in the lime juice and cream, adding them alternately. Cook without boiling 10 to 15 minutes or until lamb is tender.