2-3 onions, chopped
oil or bacon fat
1/4 tsp. ginger
1 big handful raisins
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 cloves garlic, crushed or minced (or to taste)
2 apples, peeled, cored and sliced
1 lemon, cut in quarters (or lemon juice)
3 celery stalks, chopped
4 cardamom seeds. peeled and crushed

2 cubes soup stock
1 cup water

4 oz. plain yogurt

Saute chopped onions and ginger in oil or bacon fat until transparent.  Add raisins and continue to fry until raisins are plump and onions are light brown (beginning to carmelize). 

Add curry powder and cook 1 minute, then add lamb pieces.  Fry and turn lamb pieces until browned on all sides. 

Add chopped tomatoes and next 10 ingredients.  Stir and fry a couple of minutes until well blended, then add water and soup stock cubes. Cover and simmer 2-4 hours. 

Remove from heat, cool, and refrigerate overnight. 

Skim off the yellow lamb fat from the surface, and re-heat before eating.  Stir in yogurt. 

Serve over boiled rice with any of the following toppings or accompaniments:

- hard-boiled egg, chopped
- roasted peanuts, crushed
- fried bananas (split bananas in half lengthwise, fry in butter and then dust with cinnamon)
- chutney, or peach jam
- grated coconut (fine grated is best)