Thanks again Vicki, http://unusualcoleslaw.blogspot.com/
1kg (2 lbs.) lean boneless lamb (cut into small pieces); 2 tablespoons oil; 2 onions; 2 apples; 2 carrots; 1 tin pineapple pieces (drained, retain juice); 3/4 cup sultanas or raisins; 1 tablespoon curry powder; Salt and pepper; Golden Syrup (1 heaped tablespoon)
Method: Toss lamb in plain flour, heat oil and toss meat into pan, brown. Make sure heat is not too severe -- about 250F. Chop apples, onions, carrots and toss in, add drained pineapple, raisins or sultanas, and sprinkle over curry powder, salt and pepper. Mix well with wooden spoon, tossing more flour over so that it will thicken, add pineapple juice and golden syrup, then add enough hot water to make correct consistency, then simmer until meat is tender. Fresh apricots, plums and grapes can be added to this curry. Bananas with coconut plus chutneys can be served with this curry, but do not add them to the curry as it takes away the flavour.
Source:
contributed by Mrs. J. H. Gooch (Broadview) in The Adelaide Children's Hospital
Recipe Book 1982 (Adelaide: 1982), p.26.
Oh that looks lovely! It seems like a fairly uncontroversial curry too (for one of mine!) although perhaps a bit sweet especially if one threw in all those fruit ideas. Well done!
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