Nutrition per serving may change if servings are adjusted.
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon yellow mustard seeds
3 Golden Delicious apples
2 teaspoons canola oil
2 large onions, finely chopped
6 cloves garlic, minced
1 jalapeño pepper, seeded and minced
2 tablespoons curry powder, preferably Madras
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1 15-ounce can reduced-sodium beef broth
1 pound cooked lamb meat from the leg, cut into 1/2-inch cubes (4 cups)
1/2 cup golden raisins
2 tablespoons slivered crystallized ginger
Salt & freshly ground pepper, to taste
Toast cumin and coriander seeds in a small dry skillet over medium heat, stirring, until they are aromatic, about 1 minute. Transfer to a spice mill or mortar and pestle, and grind to a powder; set aside. In the same pan, toast mustard seeds until they start to pop, about 1 minute; set aside.
Peel, core and chop 1 apple. Heat oil in a Dutch oven over medium heat. Add onions and chopped apple; saute until softened and golden, 5 to 7 minutes. Add garlic, jalapeno pepper, curry powder, paprika, cinnamon, the reserved mustard seeds and 1 teaspoon of the ground cumin-coriander mixture; saute until aromatic, about 2 minutes.
Add broth, lamb, raisins and crystallized ginger; bring to a simmer. Cover and cook over low heat for 15 minutes. Peel, core and cut the remaining 2 apples into 1/2-inch chunks; add them to the lamb mixture and simmer until the lamb is tender and the apples are soft, about 10 minutes longer. Stir in the remaining ground cumin-coriander mixture. Season with salt and pepper.