Preparation of curry : In a food processor, mix the curry powder, cumin, pepper, onion, garlic, ginger and lemon juice. Broil the spices 2 to 3 minutes; mix in a pan with 2 tbsp of oil to bring out the flavours and then remove from heat. In the same pan, add 3 tbsp oil and butter and fry the meat. Once the pieces of meat are golden on all surfaces, add the spice mixture. Add the coconut milk and 2 tea bags of Banana Cinnamon Spice Black Tea (unopened). Add 1 apple, peeled and diced. Add salt. Cover and cook 20 minutes over low heat, then remove the tea bags. Continue cooking 30 minutes: the meat should be tender and the sauce thick. In another pan, infuse 1 bag of tea in the cooking cream warmed for 5 minutes. When the meat is perfectly tender, add the infused cooking cream. Serve hot garnished with the raw chutney. This dish is even better reheated the day after.
Preparation of chutney : Assemble all ingredients except bananas; mix and let stand a few minutes, then add the crushed bananas at the last minute. Garnish and serve immediately with garam massala.
Garam massala : Heat a nonstick skillet over medium-high heat for a few minutes and roast the contents of a tea bag and the hot chili powder for 2 minutes, stirring constantly. Remove the spiced tea from the pan and garnish the dish immediately.