Sweet Lamb Curry

Ingredients

• tablespoon sall-purpose flour
• salt and ground black pepper to taste
• 1/2 pound scubed lamb stew meat
• tablespoon sbutter, divided
• large onions, chopped
• large Granny Smith apple, peeled, cored, and cubed
• cup chicken stock
• 1/2 cup raisins
• tablespoon scurry powder
• tablespoon sbrown sugar
• tablespoon lemon juice

Instructions

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. 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. 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.