Season the lamb meat generously with coarse salt and black pepper.
Add the olive oil to a pan and let it heat up. Then, add the meat to it and brown it to seal the juices up. Remove the meat from the oil after browning.
Chop the onions and apple and brown them in the oil till they are golden and caramelized. Set aside.
Combine all the spices in a bowl and heat them in the pot until they are fragrant.
Add the beef stock, tomato pulp, and sugar and bring the mixture to boil.
Then add the browned meat and caramelized vegetables to the mixture.
Taste and adjust seasoning
Cover and simmer on low heat for 2 hours. Then, uncover the curry and cook for an additional 45-60 minutes to thicken the sauce.
Cut the banana, coconut, onion, tomato, and cucumber as a salad to serve by the side.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.