Lamb Banana Curry

Spicy and exotic!

2 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
Curry powder
2 pounds shoulder lamb chops, boned
2 cups chopped onions
1/2 cup chopped celery
2 cups chicken broth
Rind of 1 lemon, finely shredded
1/2 teaspoon ground ginger
1/4 cup seedless raisins
3 large firm bananas
2 tablespoons lemon juice
1 tablespoon butter, melted
1 tablespoon light brown sugar
Hot cooked rice

Oven: 350 degrees

Cut the boned lamb into 3/4-inch chunks. Combine the flour, salt, and pepper with one tablespoon curry powder and mix well. Toss the lamb cubes in the mixture until coated. Brown in a heavy saucepan, using a little oil if necessary.

Add the onions and saute, stirring occasionally, ten minutes. Skim off any excess fat. Add the celery, chicken broth, lemon rind and ginger. Cover and simmer fifty minutes. Add the raisins and simmer fifteen minutes more, or until very tender.

While the lamb is cooking, cut the bananas in 1/2-inch thick slices diagonally. Put in a 9-inch pie pan and sprinkle with the lemon juice, butter, and the brown sugar mixed with one teaspoon curry powder.

Bake for fifteen to twenty minutes, or until lightly browned and glazed. Serve the lamb stew over rice and top with the curried bananas. Serves six.