3 1/2 lbs. lean boneless lamb
1/2 tsp. salt
1/8 tsp. cayenne pepper
3 tbsp. real butter
3 tbsp. vegetable oil
1 lg. onion, finely chopped
2 cloves garlic, minced
1 tbsp. minced fresh ginger
2 cooking apples, peeled, cored, and chopped
1 to 2 tbsp. curry powder or to taste
1/2 tsp. ground turmeric
1/2 tsp. ground coriander
1 1/2 c. plain yogurt
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground mace
1/8 tsp. ground cardamom
Fresh parsley and green pepper slivers
1 1/2 c. raw rice, cooked

Cut lamb into 1 1/2 inch cubes; sprinkle with salt and cayenne. Heat butter and oil in heavy Dutch oven. Add onion and garlic; stir-fry until transparent. Add meat cubes, 1/3 at a time, and cook over medium heat until lightly browned. Remove to dish as each batch is browned. Return meat, onion, and garlic to pan; add ginger, apples, curry powder, turmeric, and coriander. Stir over medium heat until well blended, about 5 minutes. Add yogurt; bring to simmer.

Cover and simmer for about 1 hour or until fork tender. Taste for seasoning. Mound meat on a heated platter or perhaps in a soup tureen and sprinkle with cinnamon, nutmeg, mace, and cardamom. Garnish with parsley and green pepper. Surround with a selection of the following condiments heaped into small bowls to be used for sprinkling over each serving to the taste of the individual guest. Serve with hot rice. Serves 8.

Selection of possible condiments for individual sprinkling:

Chopped cashew nuts

Thinly sliced green onion

Minced hard-cooked eggs

Lightly toasted or plain shredded coconut

Mango or other fruit chutney

Chopped ripe banana, sprinkled with fresh lime juice

Crisply fried and minced bacon

Quartered cherry tomatoes.