| 3 | lb | Boneless lamb shoulder; in 1 to 1-1/2 inch chunks |
| 1/2 | c | All-purpose flour |
| 2 | | Cloves garlic; minced |
| 2 | lg | Onions; chopped med-fine |
| 3/4 | c | Unsalted butter |
| 2 | lg | Apples; unpeeled, cored, cut in 1/2 inch cubes |
| 3 | tb | Curry powder; to taste |
| 1/4 | c | Packed dark brown sugar |
| 1/3 | c | Raisins |
| 2 | tb | Worcestershire sauce |
| 2 | | Lemons; unpeeled, thinly sliced; seeds removed |
| 1/4 | c | Sweetened; shredded coconut |
| 3/4 | c | Chopped black walnuts |
| 1/2 | ts | Grated lime peel |
| 2 | ts | Salt; or to taste |
| 2 | c | Water |
| | Hot cooked rice |
| | Condiments: sieved hardcooked eggs; chutney, peanuts, sweetened flaked or shredded coconut; raisins, grated lemon or lime peel; pineapple chunks; sliced bananas |
