Lamb Curry with Apples and Sultanas

    Lamb Curry with Apples and Sultanas


    21 people made this

    A mild fragrant mix of lamb, sultanas, apples etc produces a wonderful flavour. Can be made the day before - in fact, it tastes better if you do.

    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

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Put flour, salt and pepper in plastic bag. Add the lamb, shake to coat.
    2. Heat 1/2 the butter and brown meat in batches, remove.
    3. Add remaining butter, saute onion for 2 mins.
    4. Add all remaining ingredients (except lemon juice) and gently simmer for 1-1/2 hours or until meat is tender.
    5. Add lemon juice and simmer for a further 2 mins stirring.
    6. 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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