• 2-4 tablespoons cooking oil
  • 2 medium onions, chopped
  • 2 pounds lamb, cut into 2-inch cubes
  • 1 1/2 inch piece of ginger
  • 2 cloves garlic, peeled
  • 2 jalapeno peppers, seeded
  • 1 cup vegetable broth
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • ½ teaspoon turmeric
  • 1 ½ tablespoons flour
  • 1 14 ounce can coconut milk
  • 2 large tart apples, peed, cored and chopped
  • 5 green cardamon pods
  • 3 black cardamon pods
  • 1 4 inch cinnamon stick
  • 1 bay leaf
  • 4 cloves
  • 1 teaspoon salt
  • cup plain yogurt
  • cup fruit chutney, processed smooth in a food processor


In a large nonstick skillet, heat half the oil over medium-high heat and brown half the onions and lamb on all sides, about 10 minutes. Remove them and brown the remaining onions and lamb. Add all to the cooker.

Chop the ginger, garlic, and chiles together in a food processor and add a bit of the brother to make a paste. add this to the skillet along with the cumin, coriander and turmeric and cook. stirring constantly for a few minutes. Sprinkle with flour and add the remaining broth; stir until smooth, then pour into the cooker, and add the coconut milk and apples. Put the cardamon pods, cinnamon stick, bay leaf, and cloves in a cheese cloth bag; nestle into the mixture. Cover and cook on high for 1 hour.

Turn the cooker to low and cook until the lamb is very tender, 6-8 hours.

Discard the spice bag and season the curry with salt. Stir in the yogurt and chutney; let sit, covered, in the cooker for 15 minutes to heat. Serve with basmati rice garnished with cilantro.