2 1/2 lb. lean lamb shoulder
1/4 c. butter
2/3 c. chopped onion
3 tbsp. ginger
1/8 tsp. sugar
1/8 tsp. black pepper
2 tsp. salt
3 tbsp. curry
1/4 tsp. mint
2 c. milk
1/2 c. fresh coconut milk
1/2 c. lime juice
1/2 c. heavy cream

1. Cut lamb up.

2. Melt butter in skillet, add onion and saute. Remove and add rest of butter and brown lamb. Return onion to pan and add ginger, sugar, pepper, salt, curry powder, mint and milk. Mix well. Cover and simmer over low heat for 1 hour.

3. Add coconut milk. Cover and cook 5 minutes. Gradually stir in lime juice and cream, cook 10 to 15 minutes.