1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
1 1/2 cups whole milk
2 medium onions, finely chopped (2 cups)
1 Granny Smith apple, peeled, cored, and finely chopped (1 1/2 cups)
13/4 teaspoons salt
3 tablespoons unsalted butter
1/3 cup raisins (1 1/2 oz)
1/4 cup slivered blanched almonds (1 oz)
2 tablespoons curry powder (preferably Madras)
1 teaspoon sugar
3 large eggs
2 lb ground lamb or beef (not lean)
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon black pepper

Special equipment: a 9- by 9- by 2-inch baking dish (3-qt capacity)
Accompaniment: cooked white rice; mango or cilantro chutney (preferably Swad brand*)
south, african, curried

1 1/2 cups mayonnaise
1/4 cup fresh lemon juice
6 large garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/2 teaspoons hot smoked Spanish paprika (Pimentón de la Vera)* or 1 1/4 teaspoons Hungarian sweet paprika and 1/4 teaspoon cayenne pepper
spicy, lemon, paprika

1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
3 1/2 pounds lamb shoulder o-bone (round-bone) chops, trimmed, boned, cut into 1-inch pieces
2 tablespoons vegetable oil
5 cups chopped onions
2 teaspoons minced peeled fresh ginger
1 cup water

2/3 cup dried apricots, quartered
1 teaspoon white wine vinegar
1 teaspoon sugar
spicy, lamb, stew