This is an unusual, flavorful buffet dish — very elegant with a rice ring. Serve with chutney, chopped hardboiled eggs and coconut.

2 pounds lean lamb, cubed
4 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon thyme
1/4 teaspoon ground ginger
1 1/2 tablespoons curry powder
1 cup chopped onion
2 cloves garlic, minced
4 to 5 ounces dried apples, chopped
2 to 3 cups beef stock
1 teaspoon freshly-grated lemon rind
Salt, to taste
Freshly-ground pepper, to taste
1 1/2 cups chopped walnuts
1/2 cup seedless raisins, plumped
    in Madeira wine to cover
1/2 cup unsweetened shredded coconut

Brown meat in butter in a skillet; sprinkle with flour, thyme, ginger and curry. Stir well and add onion, garlic and apples. Cook and stir for 3 minutes. Gradually add 2 cups of the stock; cook and stir until slightly thickened and smooth. Add lemon rind, salt and pepper. Cover and simmer for 1 hour, adding more stock if needed, until meat is tender.

Stir in walnuts, raisins, soaking liquid and coconut. Simmer for 30 minutes to heat thoroughly.