3 tbsp. vegetable oil or more, if necessary
2 lb. lamb leg or shoulder, cut in 1 inch cubes
1 lg. onion, chopped
2 cloves garlic, crushed
2 tbsp. chopped fresh cilantro (we used parsley because they don’t have cilantro here)
1 tbsp. peeled and slivered fresh ginger
1 tbsp. curry powder
1 tbsp. ground cumin
1 tbsp. tomato paste
2 tbsp. flour
Salt and freshly ground black pepper, to taste
1 1/2 to 2 c. hot chicken stock
2 med. green apples, peeled and chopped
1/2 c. slivered almonds
Heat the oil in a large skillet. Working in batches, add the lamb and saute over medium high heat, turning often, until well browned, about 15 minutes. Add remaining ingredients. Serve.

This is what we had for dinner last night (and two nights ago…), on rice and with flatread. Yum!

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