2-3 onions, chopped
2 Tbsp. oil or bacon fat
1/4 tsp. ginger
large handful raisins
about 3 tsp. curry powder
1 lb. lamb, cut into 1" cubes
2-3 tomatoes, chopped
2 Tbsp. shredded coconut
1 Tbsp. molasses
1 tsp. oregano
6 cloves
1 bay leaf
2-3 cloves garlic, minced - or to taste
2 apples, peeled and sliced
1 lemon, quartered (may substitute lemon juice)
3 stalks celery, chopped
4 cardamom seeds, peeled and crushed
2 cubes soup stock, dissolved in 1 cup water
4 oz. plain yogurt

Heat oil or fat in pan.  Add chopped onion and ginger and fry until onions transparent.  Add the raisins and fry until plump and the onions are carmelized (light brown).  Add the curry powder and let fry for a minute, then add cubed lamb.  Fry and stir lamb until browned on all sides.  Add remaining ingredients: chopped tomatoes, coconut, molasses, oregano, cloves, bay leaf, garlic, sliced apple, lemon, chopped celery, cardamom seeds and soup stock.  Cover and simmer for 2 to 4 hours.  Cool and refrigerate overnight.  The next day, skim off the yellow fat from the top.  Reheat and stir in 4 oz. yogurt.

Serve with boiled rice and any of the following toppings:
- Chopped hard-boiled egg
- Crushed roasted peanuts
- Chutney, or peach jam
- Fine, grated coconut
- Fried bananas (split bananas lengthwise, fry in butter and sprinkle with cinnamon)