Ingredients
2 pounds lean lamb stew meat, cut into 3/4-inch cubes4 teaspoons olive oil1 medium onion, chopped2 garlic cloves, minced1 tablespoon curry powder1 teaspoon salt1/4 teaspoon pepper1/8 teaspoon each ground coriander, cumin and cinnamon1/8 teaspoon cayenne pepper1/4 cup all-purpose flour1-1/4 cups water1 cup unsweetened pineapple juice1 medium tart apple, peeled and chopped1/4 cup tomato sauce1/2 cup sour creamHot cooked noodles or rice, optional
Preparation
In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce.
Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice.
