[Sca-cooks] Lamb curry recipe

[ranvaig at columbus.rr.com]

>
>But, as I said, the flavor tended to be kind of thin- while it was good as
>it was, it needed something, and I'm not sure what. No, not salt- I normally
>cook with little or no salt, and it was just missing the richness I want,
>not the saltiness most people want.

I cook Indian not Thai, but I've never heard of using flour to 
thicken a sauce.  This sounds like some kind of Indian/English 
hybrid.  If it tasted thin, It probably needed to be cooked down and 
concentrated.

I'd use the apples and dry fruit to make chat (salad) or chutney

To find recipes online, I'd search something like Thai lamb recipe 
or Indian lamb recipe
and not use the word curry... Curry usually just means a dish with 
sauce.  And Indian dishes seldom use curry powder.

here is one I found that does use apples, but I'd consider that 
unusual and possibly western-influenced
http://www.tiscali.co.uk/lifestyle/fooddrink/recipes/thai/lamb_curry.html

Ranvaig