Ingredients

• 3 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 3.5 pounds cubed lamb stew meat
• 6 tablespoons butter , divided
• 2 large onions , chopped
• 1 large Granny Smith apple , peeled, cored, and cubed
• 1 cup chicken stock
• 0.5 cups raisins
• 3 tablespoons curry powder
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice

Instructions

1. 1 Place flour in a resealable plastic bag; season with salt and black pepper. Add lamb to the bag; shake until evenly coated with flour.
2. 2 Melt 3 tablespoons butter in a large pot over medium-high heat. Add lamb, in batches; cook until golden brown on all sides, about 5 minutes per batch. Set aside.
3. 3 Reduce heat to medium; add remaining 3 tablespoons butter. Stir in onions; cook until softened and translucent, about 5 minutes. Stir in apple, chicken stock, raisins, brown sugar, curry powder, and browned lamb; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until lamb is very tender, 1 to 1 ½ hours. Stir in lemon juice; cook 2 minutes.

Nutrition per serving