About this recipe: Below is the very simple recipe I used. I will also add my "tinkering notes" after the original directions. I do a lot of cooking, and what I liked about this recipe is 1) its common ingredients, and 2) one-pan cooking. Many curries call for specialty curry spices like Josh Rogan, Fenugreek or Garam Masala, which I happen to have in my cupboard, but most people do not.
1 lb. ground lamb
2 tbsp. flour
1 large onion, sliced thinly
2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. water or stock
1/2 c. raisins
juice and grated peel of 1 lemon
2-4 good dashes of cloves (depending on taste)
Brown meat in large skillet; pour off all but 2 tablespoons of drippings.
Push meat to one side. Add flour and brown slightly, stirring constantly.
Add all remaining ingredients and mix in the meat.
Cover and simmer about 15 minutes or until onions are tender.
Serve over hot rice.
Notes: The lamb I cooked was very lean and there was not 2 tablespoons of adequate "drippings" to use for the roux (drippings and flour mixture). I drained all the lamb and reserved for my elderly dogs as a supplement to pour over their food. I then substituted 2 tablespoons of coconut oil (could also use olive oil or butter) in place of "drippings."
I used chicken stock, but found 1/2 cup was not quite enough. Toward the end of cooking, I added a few more splashes of stock for a creamier texture.
I used dried cranberries in place of raisins.
I did not have a lemon to juice/grate, but it still tasted wonderful.
I served with plain, buttered potatoes instead of rice. Would also be terrific with couscous or quinoa.