4 tbsp. flour
3 to 4 tbsp. Madras curry
1 tsp. salt
1/2 tsp. ground black pepper
3 tbsp. oil
1 1/2 lb. stewing lamb, cubed
1 lg. Spanish onion, sliced
1 1/2 c. water
1 1/2 c. white wine
1/2 c. raisins
1 tbsp. lemon juice
2 tart apples, sliced

In a shallow bowl, blend the flour, curry, salt and pepper. Roll the lamb in the flour mixture. In a casserole dish heat the oil. Brown the lamb; remove and keep warm. Saute the onion until just tender. Return the lamb to the casserole and sprinkle with any remaining flour mixture. Pour the liquids over the meat and stir to mix well. Add the raisins, lemon juice and apples and cook, partially covered, until the meat is tender, about 1 1/2 hours. Serve with rice, chutney and yogurt-cucumber salad.