Ingredients
- 1/2 raisins
- 1/2 hot water
- 2 potatoes, cubed
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 tart apples, diced
- 1 banana, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 6 ozs. tomato paste
- 1 cup chicken stock
- 1 bay leaf
- 1 lb. lamb loin, trimmed of all visible fat
Directions
In cup, soak raisins in water 15 to 30 minutes, until plump. Steam potatoes until just tender. In 3 quart saucepan over medium heat, heat 1 tablespoon oil. Add onions. saute until transparent, about 5 minutes. Add apples, bananas, garlic and curry powder. Cook, stirring often, until apple is soft, about 3 minutes. Transfer to blender or food processor. Add tomato paste and stock. Blend well. Return mixture to saucepan. Add potatoes, bay leaf and raisins (including the soaking water). Simmer over low heat, stirring, 10 minutes. Cut lamb into 1/2-inch cubes. In large nonstick frying pan over high heat, heat remaining 1 tablespoon oil. Add lamb and brown it quickly over high heat until cooked through. Add lamb to sauce. Discard bay leaf.
