Lamb Curry with Apples and Sultanas
A mild fragrant mix of lamb, sultanas and apples produces a wonderful flavour. This curry can be made the day before - in fact, it tastes better if you do.
Ingredients
Serves: 6
- 1½ kg cubed lamb
- 3 tablespoons flour
- salt and pepper
- 120g butter
- 2 large onions chopped
- 2 tablespoons brown sugar
- 3 tablespoons curry powder
- 1 large green apple, peeled and cubed
- 1 cup (250ml) chicken stock
- 1/2 cup (90g) sultanas
- 1 tablespoon lemon juice
Directions
Preparation:30min ›
Cook:1hour30min ›
Ready in:2hours
- Put flour, salt and pepper in plastic bag. Add the lamb, shake to coat.
- Heat 1/2 the butter and brown meat in batches, remove.
- Add remaining butter, saute onion for 2 mins.
- Add all remaining ingredients (except lemon juice) and gently simmer for 1-1/2 hours or until meat is tender.
- Add lemon juice and simmer for a further 2 mins stirring.
- Serve with rice and sambals.
Sambals-Side Dishes
I like to serve this curry with bananas drenched in lemon juice; cucumbers (peeled & seeds removed) in yoghurt; mango chutney, toasted coconut and pappadams.
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Reviews and Ratings
Global Ratings:
(26)
Reviews in English (24)
This was great! I made one change, I left out the raisins and added more curry powder. I served the mixture over rice. Then I had a choice of condo mints to place on top, such as mango chutney, raisins, coconut, banana, bacon, chopped onions, chopped eggs, and peanuts. Delicious and a huge hit with family and guests - 16 Dec 2011 (Review from Allrecipes USA and Canada)
GREAT DISH. The lamb is so tender and the whole thing just pops. Maybe add a little spice or salt to try and reduce the sweetness. But Great Dish! Serve on a bed of basmati rice. - 10 Jan 2011 (Review from Allrecipes USA and Canada)
Pretty good, but a little sweeter than I prefer. Next time, I'll try leaving out the brown sugar. I made this a second time with half the brown sugar, which was an improvement. The big improvement, though, was serving this with a dollop of Greek yogurt. Yum! - 01 Jan 2011 (Review from Allrecipes USA and Canada)