Lamb Curry

3 lbs lamb shoulder, trimmed and cubed
2 cloves garlic, minced
4 onions, sliced
olive oil
3 tbsp curry powder
2 lemons, sliced
4 tbsp raisins
3 apples, peeled, cored, and chopped

Sauté garlic and onions in oil until onions are golden. Sauté lamb cubes 10 minutes, stirring. Add curry powder and onion/garlic to lamb, simmer 5 minutes. Add remaining ingredients. Pour 3 cups of water over all, and bring to a boil. Reduce heat, cover and simmer mixture 1 hour. Best if made 1 day ahead, chilled and reheated.

From Mrs. Dana M. Friedman in Three Rivers Cookbook II