Lamb Curry

• 2 lbs lamb shoulder or leg, cut into 1 inch cubes
• Salt and pepper
• 2 Tbsp olive or vegetable oil
• 2 Tbsp butter
• 1 C coarsely chopped onions
• 2 Tbsp minced green bell pepper
• 2 Tbsp minced celery
• 2 tsp minced garlic
• 2 Tbsp curry powder, to taste
• 1 Tbsp tomato paste
• 1 1/2 C diced tomatoes
• 2 C chicken stock or water
• 1 bay leaf
• 2 medium green apples, peeled and cubed
• 2 Tbsp rum (optional)
• 1 Tbsp fresh lime juice (optional)
• Freshly cooked rice

Place the lamb on a platter and pat dry with paper towels.  Season all over with 1 1/2 tsp salt and 1/2 tsp pepper.  Let stand for 2 hours.

In a large Dutch oven or deep skillet, heat the oil over medium-high heat until sizzling.  Working in batches to avoid crowding the pan, add the lamb and sear until browned and crusty, turning to cook on all sides, 5-8 minutes.  Use a slotted spoon to remove the lamb to a plate.

Add the butter to the pan and saute the onions, bell pepper, celery, and garlic until the onion is translucent, about 5 minutes.  Sprinkle the curry powder over the vegetables and cook, stirring constantly until fragrant, about 30 seconds.  Return the lamb to the pan with the tomato paste, tomatoes, chicken stock, and bay leaf.