Lamb Curry with Apples

Toast cumin and coriander seeds in a little dry skillet over medium heat, stirring, until they are fragrant, about 1 minute. Transfer to a spice mill or mortar and pestle, and grind to a powder; reserved. In the very same pan, toast mustard seeds up until they begin to pop, about 1 minute; set aside.

Advertisement

Peel, core and chop 1 apple.

Add broth, lamb, raisins and crystallized ginger; give a simmer. Cover and cook over low heat for 15 minutes. Peel, core and cut the remaining 2 apples into 1/2-inch portions; add them to the lamb mix and simmer up until the lamb is tender and the apples are soft, about 10 minutes longer. Stir in the staying ground cumin-coriander mixture. Season with salt and pepper.