• 3 pounds lamb shoulder
  • 1 large onion, chopped
  • 4 tablespoons butter
  • 2 tablespoons sweet curry powder
  • ½ teaspoon ground ginger
  • ½ teaspoon ground coriander
  • 2 cups chicken stock
  • 1 small eggplant, peeled and diced
  • 1 cup golden raisins
  • 2 apples
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 1 teaspoon cinnamon


Peel and core the apples and cut them into large chunks. Place apple chunks in a small saucepan and add 3/4 cup water. Boil the water until the apples are soft. Pour off the water and mash the apples and add honey and cinnamon. Set this applesauce aside.Cut the lamb into 1-inch cubes, trimming off the fat. Brown the meat in a large skillet and remove to a 10-cup baking dish. In the same skillet, add the butter and saute the onions until soft. Stir in curry powder, ginger, coriander, and chicken stock. Heat to boiling and add eggplant, applesauce and raisins. Pour over the lamb stirring lightly to mix. Cover and refrigerate overnight. Remove baking dish from the refrigerator and allow to sit for 30 minutes. Bake at 350°, uncovered, until the meat is tender (about 1 1/2 hours). Stir in lemon juice. Serve with rice.


Officer's Wives Casserole Cookbook