Mild Lamb Curry

Mild Lamb Curry is the perfect winter food! This delicious mild lamb curry recipe will soon be a family favourite. You’ll also love how it freeze wonderfully – so make a huge batch and freeze some for later!

Mild Lamb Curry is the perfect winter food!

This delicious mild lamb curry recipe will soon be a family favourite. You’ll also love how it freeze wonderfully – so make a huge batch and freeze some for later!

Mild Lamb Curry

serves
6
time needed
prep cook
ingredients
16
difficulty
Easy
rating (click to rate)
3.6 based on 27 ratings, click to rate

Ingredients

  • 1 kg Shoulder Chops diced
  • 3/4 gram Plain Flour
  • 2 Granny Smith Apples peeled diced
  • 100 grams Butter
  • 2 Brown Onions chopped finely
  • 1 Tin Tomatoes crushed
  • 2 Garlic crushed
  • 1 3/4 Cups Beef Or Vegetable Stock
  • 2 tbsp Curry Powder
  • 2 tbsp Lemon Zest
  • 1 tbsp Lemon Juice
  • 1 tsp Brown Sugar
  • 2 tbsp Sultanas
  • 2 grams Desiccated Coconut
  • 1 tsp Almonds flaked
  • 2-3 Potatoes peeled and cut in quarters


Method

  1. Toss the diced lamb pieces into the flour until well coated.
  2. Melt the butter in a pan and brown the floured lamb pieces and set aside.
  3. Reheat the pan and add the apple, onion, tin of tomatoes, garlic and curry powder.
  4. Fry off until the apple is soft and the sauce thickens.  Pour into a heavy baking dish (or the slow cooker) and add the remaining ingredients except for the almonds.
  5. Bake for two hours at 180 degrees or for 6 - 7 hours in the slow cooker.
  6. Serve the lamb curry on a bed of rice and with some Naan Bread.

Notes

Recipe Hints and Tips:
  • To freeze, let it cool to room temperature.  Seal in a ziplock bag and freeze for up to six months.

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