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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the apples, prunes and raisins in a bowl, pour the water over them and let soak for at least an hour, turning the fruit occasionally. | 2. Dry the cubed meat with a paper towel and sprinkle them with the salt. | 3. In a heavy large skillet, heat the oil over moderate heat until it is hot enough that a haze forms above it; brown the meat in the hot oil in 2 or 3 batches, turning the meat even ly to get them a good rich brown color; as they brown transfer to a plate and set aside. | 4. Pour off all but about 2 tbsps of the fat from the pan and drop in the onions; stir constantly and scrape up the browned bits from the bottom of the pan; cook the onions for about 3 to 4 minutes, until they are soft. | 5. Reduce the heat to low, add the Curry powder and stir for 2 minutes or so to toast the Curry a bit, thus intensifying it's flavor ( a step you should always take when using Curry powder; it leeches any bitterness from some of the stronger spices in Curry). | 6. Return the meat to the pan, along with any liquid that has accumulated around it; stir in the fruits along with their soaking water, the vinegar and the lemon juice. | 7. Bring to a boil over high heat, then reduce the heat to low. | 8. Partially cover the skillet and simmer for about one hour or until the meat is tender and shows no resistance when poked with a sharp knife. | 9. Check the pan periodically and if it looks too dry, add up to a 1/4 cup water, a few tablespoons at a time; when the curry is done however, most of the liquid should be dried up as this is a dryer curry not a soupy one. | 10. Taste for seasoning and mound the curry on a heated platter; just before serving sprinkle with the peanuts and slice the bananas and arrange around the curry. | 11. Serve with hot rice, preferably Jasmine, and your favorite chutney. | 12. Also, I like a hotter curry and have found that adding an additional 1/2 tbsp of curry powder or paste does the trick, especially if I am serving with a hot chutney. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
apple	1	cup		65.0	17.2625	0.325	0.2125
prune	1/2	cup	pitted dried	122.85	32.525999999999996	1.0179	0.23399999999999999
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
water	1 1/2	cups		0.0	0.0	0.0	0.0
lamb shoulder	1 1/2	lbs	boneless trimmed cut	1796.256	0.0	112.8103	145.9458
salt	1	teaspoon		-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	1	cup	chopped	64.0	14.944	1.76	0.16
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
peanut	1/4	cup	salted chopped	206.955	5.8874	9.417	17.9726
banana	2			210.04	53.9024	2.5724	0.7788

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.