08 July 2014

Sweet Lamb Curry

2 tsp olive oil
1 large onion, diced
1 clove garlic, crushed
2-3 tbsp curry powder
1/2 cup fruit chutney
1 green apple, peeled, cored and dice
750g diced lamb (or leftover cooked lamb from last night's roast)
1/2 cup sultanas
1-1/2 cups beef stock

Sauté onion and garlic in oil until tender. Add curry powder and chutney, and stir until well combined. Add apple, lamb and sultanas and stir well. As the stock and slowly bring to the boil. Reduce heat and simmer uncovered for 1-1/4 - 1-1/2 hours until meat is tender and liquid has thickened. Serve over steamed rice.

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  1. Thanks Cath, i just happened to have lamb forequarter chops in fridge and now they are slow cooking away into a lovely rich curry. Hubby gets home (after being a way 10 days) on Thursday, so the flavours will be well and truly developed.

    1. You're welcome :) We love this curry for so many reasons. It's cheap and stretches a very little meat a long way, leftovers just get better and of course it is just plain delicious. It it is as cold where you are as it is here I'm sure your husband will appreciate it too.


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