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1
In a heavy kettle heat 2 tablespoons of the oil over moderately high heat, add the meat in batches and salt and pepper to taste, and saute the meat until it is browned on all sides.
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2
Transfer the meat to a plate.
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3
To the pan add the remaining oil and the onion and cook the onion, stirring occasionally, over moderate heat for 5 minutes.
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4
Add the garlic, curry powder, coriander, cumin, ginger, and cayenne and cook the mixture over moderately low heat, stirring, for 1 minute.
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5
Add the flour and cook the mixture, stirring, for 2 minutes.
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6
Return the lamb to the pan, add the tomatoes and their liquid, beef broth, raisins, lemon juice and zest, and salt and pepper to taste, bring the liquid to a boil, stirring, and simmer the curry, covered, for 1 1/2 hours.
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7
Add the apple and simmer the curry, covered, for 30 minutes more, or until the meat is tender.
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8
Serve with rice.
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9
To Freeze: Let the curry cool to room temperature, transfer it to a freezer container with a tight-fitting lid or to a resealable freezer bag, and freeze it for up to 1 month.
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10
To reheat: Defrost the curry in the refridgerator.
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11
Transfer the curry to a kettle and simmer it over moderate heat, covered, stirring occasionally, for 15 minutes, or until it is heated through.
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12
Correct the seasoning, adding salt, pepper, and fresh lemon juice to taste.
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13
Serve the curry over rice and, if desired, accompany it with small bowls of roasted nuts, toasted coconut, and assorted chutneys.
