Ingredients
1 Boneless leg of lamb
2 cups of chicken broth
2 tablespoons of butter
1 tablespoon extra virgin olive oil
2 tablespoons Madras curry powder
2 jalepeno peppers
2 large onions,diced
8 cloves of garlic crushed
1 cup of cherry tomatoes
2 tart green apples
2 sprigs of rosemary
Zest of 1 lemon
2 cans of coconut milk
2 pieces of crystallized ginger, diced
4 large sweet potatoes, thickly sliced
1 cup of celery diced
Preparation
Cut the leg of lamb into 2" cubes Coat the cubed lamb with flour and season with salt and pepper Brown the lamb in a large saucepan in the 2 tablespoons of butter and 1 tablespoon of olive oil Season with 2 tablespoons of Madras curry powder
Add 2 cups of chicken broth, diced jalapenos diced onions, crushed garlic, rosemary sprigs, cherry tomatoes, diced apples, lemon zest, ginger, cocunut milk and simmer for approximately 3 hours. While simmmering, add more chicken broth, curry, aor salt if needed 1 hour before serving add the sweet potatoe slices and the diced celery.
