Curried Lamb Casserole
2 lbs lamb neck chops
cup oil
1 clove garlic, crushed
1 tbsp grated fresh ginger
1 large onion, chopped
1 tsp garam marsala
1 tsp ground chili powder
2 tbsps Madras curry powder
2 cups chicken or lamb stock
1 tbsp soft brown sugar
1 tbsp tomato paste
3 whole cloves
1 large apple, peeled, chopped
cup sultanas
1. Trim meat of excess fat and sinew.

2. Heat 2 tablespoons oil in heavy-based pan. Cook meat quickly in small batches over medium heat until well browned. Drain on paper towels.

4. Return meat to pan, add stock, sugar, tomato paste, and cloves. Bring to boil, reduce heat, simmer. Cook covered for 1 hours or until meat is tender, stirring occasionally. Add apple and sultanas. Cook covered for a further 30 minutes. Serve with rice.

3. Heat remaining oil in pan. Add garlic, ginger and onion, stir over medium heat for 3 minutes or until soft. Add garam marsala, chili and curry powder. Cook, stirring, over medium heat for 2 minutes.

Variation: Add 400 ml coconut cream to make a rich creamy curry.

    Serves 4.